Lidia Bastianich's REC: Swisschard & Vegetable Crostata...
Swisschard and Vegetable Crostata
Recipe By :Lidia Bastianich
Serving Size : 6
Crostata Dough:
2 cups all-purpose flour -- plus some for kneading
1/2 cup extra virgin olive oil
1 teaspoon salt
1/3 cup water -- or as needed
Filling:
3 pounds Swiss chard
3 tablespoons extra virgin olive oil
2 cups leeks -- chopped, trimmed (white and light green parts only)
2 cups scallions -- chopped, trimmed (white and light green parts only)
2 tablespoons fresh marjoram -- basil or thyme (chopped)
Salt
Freshly ground black pepper
2 cups ricotta cheese -- preferably fresh
1 cup freshly grated Parmigiano-Reggiano cheese
3 large eggs
1/2 cup heavy cream
1 egg yolk -- beaten with a few drops of water or extra virgin olive oil, for the crust
To Make Crostata Dough:
Process the flour, 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 a 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.
To Make the Filling:
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 thick slices. Cut the leaves lengthwise in half, then crosswise into 1/2 inch wide strips. Wash the leaves and stems thoroughly, then drain well.
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.
Combine the ricotta, Parmigiano-Reggiano, eggs 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.
Preheat the oven to 375 degrees Fahrenheit. Lightly butter an 18- x 12-inch baking pan with sides about 1/2-inch high.
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.
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 brownded and the crust is deep golden brown, about 45 minutes. Cool the crostata about 30 minutes, cut into squares and serve warm.
