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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[email protected]Overall, this crostata was a success. The crust was flaky and the filling was creamy and flavorful. I would definitely make it again.
Lawanda Russell
[email protected]This is a great recipe for a light and healthy lunch or dinner. The crostata is packed with vegetables and the ricotta cheese adds a creamy richness. I love that it's also easy to make.
maleeah Johnson
[email protected]This crostata was a bit too salty for my taste. I think I'll reduce the amount of salt in the filling next time.
Ranjana Rishidev
[email protected]I love the combination of swiss chard and ricotta in this crostata. The greens add a nice bitterness that's perfectly balanced by the creamy ricotta. The crust is also flaky and delicious.
Stacy Vanessa
[email protected]This was my first time making a crostata and it turned out great! The instructions were easy to follow and the results were delicious. I'll definitely be making this again.
Ally Darst
[email protected]I've made this crostata several times and it's always a winner. The crust is flaky and the filling is creamy and flavorful. I love that it's a vegetarian dish that's also packed with nutrients.
Maria Mokoena
[email protected]This crostata was just okay. The crust was a bit dry and the filling was bland. I think I'll try a different recipe next time.
Sadia Mumuni
[email protected]I made this crostata for a potluck and it was a hit! Everyone loved the unique flavor combination and the flaky crust. I'll definitely be making it again.
Nokhaiz afaq
[email protected]This is a great recipe for a quick and easy weeknight meal. The crust is simple to make and the filling comes together in minutes. I like to serve it with a side of roasted vegetables.
Monica Kalumba
[email protected]I was skeptical about the swiss chard, but I'm glad I gave this recipe a try. The chard added a nice flavor and texture to the crostata. I'll definitely be making this again.
Rizwan Sameja
[email protected]This crostata was a bit of a disappointment. The crust was bland and the filling was watery. I think I'll stick to my usual spinach and ricotta filling next time.
Rachel Hadder
[email protected]I love this recipe! It's so easy to make and always turns out great. The crust is flaky and the filling is creamy and flavorful. I've made it with both swiss chard and spinach, and both are delicious.
Thubelihle Mcunu
[email protected]This recipe was easy to follow and the results were delicious! The crust was flaky and the filling was creamy and flavorful. I served it with a side salad and it was a perfect meal.
jafrin rapti
[email protected]I halved the recipe and made it in a 9-inch pie plate. It turned out perfectly! The crust was crispy and the filling was creamy and flavorful. I will definitely be making this again.
Al Mohshin Rose
[email protected]This crostata was a delightful surprise! The combination of swiss chard and ricotta was unexpected, but it worked beautifully. The greens added a subtle bitterness that was perfectly balanced by the creamy ricotta. The crust was flaky and tender, and