Swiss Chard and Ricotta Crostata

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Until today, I have shied away from making dough. The idea of having to have super cold butter and cutting it into little pieces without melting it stressed me out. I know, it’s silly. But, it’s true. Today, however, this dough seemed too delicious not to make. As it turned out, it was actually pretty easy to make the dough. And it was quite delicious.

I’ve seen crostatas be made on cooking shows and they always look good. Nothing to write home about, but good. No, friends, no. They are not merely good. They are amazing. I’m pretty sure that you could substitute old shoes for the swiss chard in this recipe and it would still be incredibly delicious. This is my new go-to recipe for, well, everything.

The one caveat I have to this recipe is that it was time consuming. The prep took me about an hour. Then, there was an hour of cooking. All joking aside, you really could substitute anything you want for the swiss chard and, depending on what you select, that might reduce your prep time. The next version I make of this will probably have ham in it. Mmmm.

The recipe:

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Crust:
2 cups all-purpose flour
1 cup grated Parmesan
1/2 cup mascarpone
Pinch kosher salt
Pinch smoked paprika
1 stick cold butter, cut into pea-sized pieces
2 eggs

Filling:
3 TB Extra-virgin olive oil
2 cloves garlic, smashed
Pinch smoked paprika
1 bunch Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
1 onion, diced
2 to 3 tablespoons water
Kosher salt
2 cups fresh ricotta
1 cup grated Parmesan
2 eggs
Pinch smoked paprika

1/3 cup pine nuts

Egg wash: 1 egg beaten with 2 tablespoons water

TKT: 2 hours

Yield: 8 servings

Crust:

Combine the flour, Parmesan, mascarpone, salt, paprika, and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly.

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Add the eggs and pulse until the mixture forms a ball.

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Remove the dough from the food processor, and refrigerate for at least 30 minutes.

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Filling:

Coat a large saute pan with olive oil. Add the garlic and paprika and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard.

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Add the Swiss chard stems, onions, and 2 to 3 tablespoons of water and season with salt.

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When the water has evaporated and the stems and onions 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 a bit.

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

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Preheat the oven to 375 degrees F.

To assemble:

Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick.

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Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don’t worry about the overhang on the sides.

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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”. It’s supposed to look homemade, so don’t try to get it perfect.

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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.

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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.

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2 responses to “Swiss Chard and Ricotta Crostata

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