This is hands-down delicious and one of my favorite ways to use spring greens!
Rustic Tart of Wild Greens
Torta di Erbe Selvatiche
Pastry Dough
Ingredients:
2 3/4 Cups (250 gr) all purpose flour
3/4 Cup (150 gr.) butter, cut into pieces
1 egg
2-3 Tablespoons ice water
pinch of salt
Method:
Sift flour into a mound, add the butter & pinch of salt. Rub
together with your fingers or food processor. When mixture resembles
crumbly coarse sand incorporate the egg & water. Knead 2-3 times.
Form into a disk, wrap in plastic and place in the refrigerator for at least 1 hour.
Filling
Ingredients:
2 Cups (400 gr) of cooked, drained and squeezed dry greens (mix of wild greens or chard, spinach, escarole, etc.)
1 Cup (250 gr.) sheep’s milk ricotta cheese
zest of half a lemon
generous handful of Parmesan
2-3 slices of prosciutto, chopped
salt & pepper
1 egg, separated
Method:
Cook your greens in boiling, salted water depending on the toughness
(spinach may only need 20-30 seconds, chard needs 3-4 minutes). Drain
and squeeze as much liquid as you can out of the greens. Combine the
greens in a bowl with the ricotta, parmesan, lemon, prosciutto, salt
& pepper. Taste & check your seasonings.
To Assemble the Tart:
Preheat oven to 350 F/ 185 C
Remove the dough from the refrigerator and split in half. Roll out dough
to 1/4 inch or 1/2 cm thickness and line the bottom of a tart or pie
pan. (We use 9-inch or 25 cm but you can make individual tarts as well.)
Make sure to have enough dough to fold the edges back over the the top.
Once pastry is lined in pan, brush with egg white then fill with a generous amount of the chard mixture (filling in evenly).
Brush folded over part on the top with egg
yolk as well.
Place in oven, bake 45 minutes - 1 hour until pastry is golden brown & filling is bubbly. Serve warm or room temperature.
Long after a hard day's work in the garden and cleaning the pool we fired up the mics to record a great podcast! This week Jason and I recanted our most recent "Feel like a Local" Friday's in Apecchio (which sent us on a grappa tangent!) Then we went over the preparations in detail for my sister's upcoming wedding & week of festivities. Jason gives a garden update and tomato planting tips!
