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!
Servings 6 servings
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