Crostata With Mixed Greens

By • August 27, 2011 • 27 Comments



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.
sdebrango

Serves 6-8 depending on serving size

The Crostata Dough

  • 1 1/2 cup 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
  1. 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
  1. 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.
  2. 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.
  3. 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!
  4. 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.
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Tags: crostata, greens

Comments (27) Questions (0)

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almost 3 years ago Bevi

This just be be the dish that gets my spouse to eat his greens. I'll let you know how it goes....

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

It worked on the anti-greens bunch for me. Let me know if it works! Thanks.

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almost 3 years ago GiGi26

Beautiful......it sounds heavenly! I've save it and added it to my must make list!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much, if you make it would love to know what you think!

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almost 3 years ago lapadia

Sounds fantastic, mouthwatering! Thanks for sharing it :)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks lapadia, one of my favorite recipes.

Me

almost 3 years ago TheWimpyVegetarian

Absolutely fabulous!!! Save this to make it this week. I'm always on the hunt for great recipes with greens - and this will become a favorite I can tell! I have one of LB's cookbooks and I love cooking from it. And I can totally see Marcella Hazan's tomato sauce over this :-)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I love different ways to make greens and this is a real crowd pleaser, even my picky friends love it. Oh yes, Hazan's tomato sauce would be amazing with this.

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almost 3 years ago inpatskitchen

Oh yes!! The tomato sauce!!

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almost 3 years ago sexyLAMBCHOPx

Oh! How stunning!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much! Simple to make and really good too!

Buddhacat

almost 3 years ago SKK

Oh my - can't wait to try this!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks SKK, I bring this just about every potluck event I go to. My family loves it.

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almost 3 years ago ashleypiersonchasesdinner

Glad you didn't have any major damage! Can't wait to try this recipe!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you ashley, we were very very lucky! If you try would love to hear if you like it. Thanks again.

Nog

almost 3 years ago Niknud

I agree with everyone - this sounds so yummy! Glad you didn't have too much damage and I second (or fifth) the call for pictures when you get dried out.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, will have a picture up on Tuesday. The drying out will take some time. Life will get back to normal soon.

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yum. stay dry!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks, no flood at least here, no major damage all is good!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

here, too.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So good to here we were prepared for the worst which was a good thing and thankfully we all came thru unscathed. So glad to hear all is well.

Dscn3274

almost 3 years ago inpatskitchen

This sounds lovely!...get through the weather issues and show us a pic!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much, yes once I make it through the hurricane I will make it and take a picture.

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

You had me at the semolina + olive oil in the dough. Just love the elegant simplicity of this. Definitely on the must-make list. Brava!! ;o)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, it is simple but so good. I hope if you try it you will let me know if you like it.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, hoping to be able to make it and take photo's after the hurricane passes.

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almost 3 years ago EmilyC

This sounds fantastic sdebrango! Can't wait for the photos!