Swiss Chard and Vegetable Crostata Crostata di Verdure |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
crostata dough |
3 pound(s) swiss chard (six cups) |
3 tablespoon(s) olive oil |
2 cup(s) leeks, white and light green only chopped |
2 cup(s) scallions chopped |
2 tablespoon(s) fresh marjoram chopped |
freshly ground black pepper |
2 cup(s) ricotta cheese |
1 cup(s) parmigiano-reggiano freshly grated |
3 large eggs |
1/2 cup(s) heavy cream |
1 egg yolk, beaten w/few drops of water |
2 cup(s) all-purpose flour |
1/2 cup(s) extra-virgin olive oil |
1 teaspoon(s) salt |
1/3 cup(s) water |
Directions:
1. Make the crostata dough:
2. Process 2 cups of the flour, the oil and salt in a food processor until smooth, scraping down the sides of the work bowl once or twice. With the motor running, pour in enough water to make smooth, very soft dough. Turn the dough out onto a lightly floured surface and knead, adding flour if the dough begins to stick to your hands, until the dough is very smooth and no streaks of flour or oil remain, about 1 minute. Wrap the dough with plastic wrap and let it rest 30 minutes at room temperature or up to one day in the refrigerator. Allow refrigerated dough to stand at room temperature 30 minutes before continuing.
3. Alternatively, pile the flour on your work surface and make a well in the center. Add the olive oil, 1/3 cup water, and the salt to the well. Mix the dough according to the instructions for making pasta dough by hand.
4. Filling:
5. Trim the ends from the Swiss chard stems. Cut off and discard any wilted or yellow parts of the leaves. Strip the stems from the leaves and cut the stems into 1/2-inch lengths. Cut the leaves in half lengthwise, then crosswise into 1/2 inch strips. Wash the leaf and stem pieces thoroughly, then drain them well.
6. Bring the salted water to a boil in a large pot. Add the potatoes and cook 10 minutes. Add the Swiss chard and cook until the vegetables are very tender, 20 to 30 minutes. Drain in a colander.
7. In a large, heavy casserole, heat the olive oil over medium heat. Add the leeks and cook, stirring, until they are softened, about 8 minutes. Add the chard, scallions and marjoram and season lightly with salt and pepper. Adjust the level of heat to low and cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 20 minutes. Drain thoroughly and cool the mixture to room temperature.
8. Combine the ricotta, Parmigiano-Reggiano, and cream in the bowl of an electric mixer. Mix at low speed until blended. Add the cooled vegetables and mix thoroughly at low speed. Season to taste with salt and pepper. Beat in the eggs.
9. Preheat the oven to 375 degrees. Lightly butter an 18 x 12-inch baking pan with sides about 1/2-inch high.
10. On a lightly floured surface, roll the dough out to a 22 x 16-inch rectangle. Flour the surface as necessary to prevent the dough from sticking. Fold the dough into quarters, center it over the prepared pan and unfold it. The dough should overlap all the sides by about 2 inches.
11. Pour the chard mixture into the dough-lined pan and smooth into an even layer. Fold the overhanging dough over the filling to form a two inch border on all sides. Brush the dough lightly with the egg yolk or olive oil. Bake until the filling is firm in the center and lightly browned and the crust is deep golden brown, about 45 minutes. Cool the crostata about 30 minutes, cut into squares and serve warm.
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