Swiss Chard and Ricotta Crostata

By JimnShel1

Ingredients

• Crust:
• 2 cups all-purpose flour
• 1 cup grated Parmesan
• 1/2 cup mascarpone
• Pinch kosher salt
• Pinch cayenne pepper
• 1 stick cold butter, cut into pea-sized pieces
• 2 eggs
• Filling:
• Extra-virgin olive oil
• 2 cloves garlic, smashed
• Pinch crushed red pepper flakes
• 1 bunch white Swiss chard, stems removed cut into 1/4-inch lengths
• 2 leeks, green tops removed, cut into 1/2-inch lengths and then cut crosswise into 1/4-inch lengths
• 2-3 Tbsp water
• Kosher salt
• 1 cup grated Parmesan
• 2 eggs
• Pinch cayenne pepper
• Egg wash - 1 egg beaten with 2 Tbsp water

Details

Servings 8
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Crust:
Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse until it looks very dry and crumbly. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor and refrigerate for at least 30 minutes.

Filling:
Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the Swiss chard stems, leeks and 2-3 Tbsp water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.

In a large bowl, combine the ricotta, Parmesan, eggs, cayenne and Swiss chard mixture. Mix to thoroughly combine. Taste and adjust seasoning if needed.

Preheat the oven to 375 degrees F.

To assemble:
Remove the dough from the refrigerator and let warm up for about 10-15 minutes. Dust a large clean area with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet tray lined with parchment paper. Lay the dough out flat, letting it overhang the sides. Put the filling in a large circle in the center of the rolled out dough, leaving a 3-4-inch border of dough along the outside. Fold the dough up around the filling to make a "free form pie". Brush the top of the dough with egg wash and bake in a preheated oven until the crust is firm, golden brown and shiny, about 45-50 minutes. Remove from the oven and let cool for 10-15 minutes before slicing.