Delicious Swiss Chard, Leek & Ricotta Crostata

Crostatas are really a “rustic” tart or pie– and the crust is very forgiving to roll out and shape. This crostata is filled with a savory ricotta filling with Swiss chard and leeks. The pastry has the perfect balance of nutty and salty Parmesan.  The red pepper flakes are perfect. There is so much flavor happening, that’s it’s a party in your mouth!

I have heard that if someone is having an Open House, hoping to sell their home, that baking cookies is a way of leaving a warm and homey scent for prospective buyers. I can tell you, that if you make this recipe, that you will return home to find the Realtor, and anyone who has viewed your home, waiting for a slice of this!

I have been a huge fan chef of Anne Burrell, ever since I watched her as Mario Batali’s Sous Chef on Food Network’s Iron Chef. I record her show, Secrets of a Restaurant Chef,  and she never fails to inspire me to try her recipes. Sure, she’s a bit zany with how she talks to her food (hello my lovelies…) and how she gr-r-r-r-owls her words when she describes things.  The woman is a chef and she can cook!  I love her spunk!  On the day that I watched Chef Anne making this savory crostata, my husband had just asked when I was going to cook the Swiss Chard that I pleaded with him to plant. My husband is the green thumb of the family. (I tend to “forget” to water plants. He doesn’t.)  I was delighted to find a recipe that would be a perfect for one of my favorite leafy greens!

Before I show you how to make this, there are a few key ingredients that you will need.  Mascarpone Cheese is a must!  It’s Italian cream cheese, and it’s a little pricey (I paid $4.99 for a tub), but it’s creamy and silky…and it’s really what makes this crust so tender and flavorful.  You need Parmesan Cheese, too. Not that cheap stuff in the green can in the supermarket, please!  You can finely grate the cheese in the food processor, or buy it already grated. But, please buy the Parmesan from the deli case. Thank you.

Last night, I made the crust dough, which took all of 15 minutes.  That’s what I love about my food processor. If you don’t own one, roll up your sleeves and use some elbow grease and a pastry cutter.

To unbleached flour, I add grated Parmesan cheese, marscarpone, cayenne pepper (don’t skip this, it’s perfect) and ice cold butter, cut into small pieces.  Don’t worry about the recipe. You will find a printable card at the bottom of this post.  Pulse, pulse, pulse, until the dough looks crumbly– like Parmesan cheese. Now add two cold eggs.
NOTE: We want cold products so that the butter stays in chunks in the dough. This expands, while baking, creating tender and flaky dough.

Pulse a little more, just until it reaches the “ball” stage. Stop!  Remove the dough, and form into a ball, and then gently pat into a disk.

Wrap this in plastic wrap. (See the cayenne pepper flakes? These are going to add to the flavor of this crust.) Put it in the fridge, for at least 45 minutes. I like to do this a day or two before. Less cleanup, less fuss…

Swiss Chard is in season, where I live. it’s easy to grow.  I bought two large leafs from my local farm stand; I wasn’t sure if I had enough growing in our container.  You need two leeks.  I love leeks. They’re a staple in my fridge. Cut it lengthwise and wash it, prying each layer open to wash out any sand. I guarantee, you will find sand! Cut the leeks into thin “half moons”. 

Cut off the stems of the chard– this feels like celery, when cutting. Look how much brighter the freshly cut chard stems are! Gorgeous color! Set those aside. Chop the chard leaves and set them aside.  Grab two cloves of fresh garlic and some red pepper flakes. It’s showtime!  With the flat of your knife, smash the clove of garlic.  Remove the paper skin, and set them into a pan with olive oil, on medium heat.  Add a pinch of cayenne (about 1/2 teaspoon).

Let the garlic cook until a golden brown. Remove the garlic cloves– as Anne Burrell says, “it has fulfilled it’s destiny“, so toss it. We now have garlic infused oil, which smells fantastic!

Now, we add the leeks and swiss chard stems and 2-3 Tablespoons of water.  Cook, until tender (2-3 minutes) and season with kosher salt (2-3 teaspoons). Please, do not use table salt!  You’ll write that this tasted like a salt lick. Kosher salt only! Sorry, but I’m passionate about my salt. If you insist on table salt, use less than half of what I do, okay? The water should have evaporated by now. Add the Swiss Chard greens.

Taste the Swiss Chard, and add a little more salt (only if necessary). Let the chard wilt for a couple more minutes. Remove from the pan and set aside to cool.  Now, for the filling:

This step wasn’t in the directions, but I decided to measure 2 cups of fresh ricotta cheese into a fine strainer. I set it over a bowl, covered, overnight in the fridge. I didn’t want to risk any liquid to cause my filling to run.

Ah, the crust! Do not be afraid! Crostatas are so forgiving.  They are “rustic”, so they can look a bit ragged around the edges.  Preheat the oven to 375F. You need a baking sheet. If you have parchment paper, I’m going to show you an easy trick. Flour a clean, smooth surface with some flour– or, flour the parchment paper, that’s on top of the clean surface.

From the center of the dough disk, roll away from you. Make a 1/4 turn. No, not you!  Turn the dough! (I couldn’t resist.) Roll. Repeat. Roll…and so on. There!  If you rolled this on parchment paper, just lift the whole thing onto your baking sheet.  I love my French rolling pin!

 Add the cooled vegetables and give this a gentle stir. I see no reason why this step can’t be done ahead of time. Let’s put the whole thing together…

 Spread the filling in the middle of the crust; leave a 3-4″ border. This is very important!

An egg wash (whole egg with some water, whisked) will make the crostata shiny and golden. I can hardly wait!

 I popped this into the oven for 50 minutes.  I wish I could bottle the scent of this crostata, as it bakes! It drove me wild, it smelled so good!

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Swiss Chard, Leek, & Ricotta Crostata

Crostatas are really a "rustic" tart or pie– and the crust is very forgiving to roll out and shape. This crostata is filled with a savory ricotta filling with Swiss chard and leeks. The pastry has the perfect balance of nutty and salty Parmesan. The red pepper flakes are perfect. There is so much flavor happening, that's it's a party in your mouth!

Prep Time30 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 20 minutes mins

Course: main

Cuisine: American

Servings: 6 servings

Author: Debby – www.AFeastfortheEyes.net

Equipment

• Food processor (or elbow grease and a pastry cutter)
• Baking sheet and parchment paper
• Rolling pin

Ingredients

• 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 Swiss Chard stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
• 2 leeks tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
• 2 to 3 tablespoons water
• Kosher salt to taste
• 2 cups fresh ricotta
• 1 cup grated Parmesan
• 2 eggs
• pinch cayenne pepper
• egg wash 1 egg beaten with 2 tablespoons water

Instructions

CRUST:

• Combine the flour, Parmesan, mascarpone, pinch Kosher salt, cayenne, and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly–what I like to call the Parmesan stage.
• 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.
• NOTE: You can make this crust a day or two ahead and store in the refrigerator. Allow about 15 minutes to come slightly to room temperature to work the dough better with a rolling pin.

FILLING:

• The night before, measure 2 cups of ricotta cheese into a strainer, balanced over a bowl, and covered with plastic wrap to remove any liquid and to prevent a runny 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, it has fulfilled its garlic destiny.
• Add the Swiss chard stems, leeks and 2 to 3 tablespoons of 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 the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed. Set aside.
• Preheat the oven to 375°F.

ASSEMBLE:

• Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
• Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Don’t worry if it looks uneven, around the edges. None of this will show, as you will be folding the edges in as in a free-form pie crust.
• Transfer the dough to a large sheet tray lined with parchment paper.
• NOTE: I simply roll the doll on the parchment paper and lift the whole layer right on to my baking sheet.
• Lay the dough out flat, don’t worry about the overhang on the sides.
• Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge.
• 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 the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes.
• Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
• Serve hot or at room temperature.

Notes

Recipe source: Anne Burrell, Food Network

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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