SWISS CHARD AND RICOTTA CROSTATA
Provided by Anne Burrell
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Combine the flour, Parmesan, mascarpone, 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.
- 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 (it will). Set aside.
- Preheat the oven to 375 degrees F.
- 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. 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. 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.
- What a delightful lunch!!!
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DarShell
[email protected]This crostata is a great way to use up leftover Swiss chard. It's also a great dish to make ahead of time, as it can be served warm or cold.
Ron Harvey
[email protected]I added some chopped sun-dried tomatoes to the filling, and it gave the crostata a nice extra flavor boost.
Amelia Khoza
[email protected]This crostata was easy to make and turned out really well. I used frozen Swiss chard, and it worked just fine. The crust was flaky and the filling was creamy and flavorful.
Thee Sidekick
[email protected]The crust on this crostata was a bit too thick for my liking, but the filling was delicious. I might try making it with a thinner crust next time.
Muneeb ur Rehamn Mughal
[email protected]This crostata was a bit too salty for my taste, but it was still good. I think next time I'll use less Parmesan cheese in the filling.
Abbas bhatti
[email protected]I've made this crostata several times now, and it's always a winner. The filling is creamy and flavorful, and the crust is flaky and buttery. It's a great dish for any occasion.
Skinny Minnie
[email protected]I made this crostata for a potluck, and it was a huge success. Everyone loved it! The flavors were perfect, and the crust was cooked to perfection. I will definitely be making this again.
Jowayne Heath
[email protected]This was my first time making crostata, and it turned out great! The instructions were easy to follow, and the results were delicious. I especially loved the combination of the savory filling and the sweet crust.
Santosh Devkota
[email protected]I'm not a big fan of Swiss chard, but this crostata was surprisingly good. The ricotta and Parmesan cheese really balanced out the flavor of the chard, and the crust was perfectly crispy.
Kelly kellyn omuse
[email protected]This crostata was a hit at my dinner party! The combination of Swiss chard, ricotta, and Parmesan was delicious, and the crust was flaky and golden brown. I will definitely be making this again.