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Author Notes: I make this Crostata with 3 types of greens, swiss chard, escarole and spinach. Its baked with a simple olive oil crust. The greens are sauteed and mixed with ricotta. Its wonderful with some fresh tomato sauce spooned over it. I adapted this from a recipe by Lidia Bastianich, she only uses chard I like to mix my greens and her crostata dough doesn't use semolina I like the rustic quality you get by adding some semolina to the AP flour.
Serves 6-8 depending on serving size
The Crostata Dough
- 1 1/2 cups all purpose flour if not using semolina use 2 cups flour
- 1/2 cup semolina flour
- 1 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1/3 cup water
- In food processor add the flours, salt, and olive oil, pulse until it starts to come together. Then with motor running pour in enough water to make a smooth very soft dough. You can also use your stand mixer with the dough hook. Take the dough out and place on floured surface and knead adding more flour as needed until it forms a smooth ball. Wrap in plastic wrap and let rest at least 30 minutes. The dough can be made a day ahead and refrigerated overnight.(If you make dough ahead bring to room temperature before rolling out)
The Greens and making the filling
- 1 pound swiss chard chopped ( I used red chard)
- 1 pound escarole chopped
- 1 pound spinach chopped
- 2 cups leeks chopped and well washed. Use the white and light green parts only
- 1 cup scallions chopped, white and light green tender parts only
- 1 shallot chopped
- 1 tablespoon fresh marjoram chopped (if you don't have fresh use 1 1/2 tsp of dry)
- 1 tablespoon fresh basil chopped
- pinch of red pepper flakes
- 2 cups ricotta (I used whole milk ricotta)
- 1/2 cup grated parmigiano reggiano or pecorino romano (I used 1/4 cup of each)
- 1/2 cup heavy cream
- 3 large eggs lightly beaten
- an egg beaten with a splash of water for egg wash
- salt and pepper to taste
- Clean your greens well making sure to remove any grit, remove the tough parts of the stems, chop the greens. Chop the leeks, scallions, marjoram and basil. In large heavy dutch oven add a few tablespoons of olive oil. Add the leeks, scallions and shallot and cook until they soften add the red pepper flakes,now add the chopped greens, marjoram and basil and saute until they are tender and most of the liquid has cooked down. Salt and pepper to taste. Remove from pan, drain any liquid. Set aside.
- To large mixing bowl add the ricotta, parmigiano, heavy cream and eggs, salt and pepper to taste. Mix thoroughly, Add the cooled vegetables and mix together. Adjust seasoning to taste.
- Pre-heat oven to 375 degrees. Butter a baking pan or rectangular casserole. On a floured surface roll your dough into a rectange approximately 22x16. Flour your dough lightly and roll loosely onto your rolling pin. Place in baking pan or casserole. There will be approximately a 2 inch overhang. Don't trim. If your casserole is not that exact size don't worry the recipe is very forgiving. I actually use a 13x10 its just a little thicker which is not a bad thing!
- Spoon the filling into the baking pan and bring your dough overhang onto the filling. It will not cover the entire surface only about a 2 inch border all around. Brush the dough with the egg wash and bake approximately 45 minutes or until golden brown. Cool for 10-15 minutes, cut into squares. I like to serve with a fresh tomato sauce.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
- This recipe was entered in the contest for Your Best Leeks
- This recipe was entered in the contest for Your Best Greens