Savory Chard & Prosciutto Tart

Ingredients

Ingredients:
2 3/4 Cups (250 gr) all purpose flour
3/4 Cup (150 gr.) butter, cut into pieces
1 egg
2-3 Tablespoons ice water
pinch of salt
2 Cups (400 gr) of cooked, drained and squeezed dry greens (chard, spinach, escarole, etc.)
1 Cup (250 gr.) sheep’s milk ricotta cheese
zest of half a lemon
generous handful of Parmesan
2-3 slices of prosciutto, chopped
salt & pepper
1 egg, separated

Preparation

1
Cook your greens in boiling, salted water depending on the toughness (spinach may only need 20-30 seconds, chard needs 3-4 minutes).
2
Drain and squeeze as much liquid as you can out of the greens.
3
Combine the greens in a bowl with the ricotta, parmesan, lemon, prosciutto, salt & pepper. Taste & check your seasonings.
4
To Assemble the Tart:
5
Preheat oven to 350 F/ 185 C
6
Remove the dough from the refrigerator and split in half.
7
Roll out dough to 1/4 inch or 1/2 cm thickness and line the bottom of a tart or pie pan. (We use 9-inch or 25 cm but you can make individual tarts as well.)
8
Once pastry is lined in pan, brush with egg white then fill with a generous amount of the chard mixture (filling in evenly).
9
Top with the other half of the dough, rolled out to the same thickness. Pinch the edges, closing the tart securely.
10
Brush the top with egg yolk. Cut 2-3 slits to allow the steam to escape.
11
Place in oven, bake 45 minutes - 1 hour until pastry is golden brown & filling is bubbly. Serve warm or room temperature.

About

Eating your greens, never tasted so good: Savory Chard & Prosciutto Tart

Nutrient rich swiss chard goes by many names (bietola in Italian), found in many colors and is a cousin of kale. Chard is a hearty green with a nice bitter bite, holding up better than spinach when cooking. Its fibrous leaves wilt nicely into soups, perfect simply sauteed with garlic & olive oil or elevated to more than just a leafy green when mixed with prosciutto and packed into a savory pie shell!

Garden Tip: Chard is a regenerating plant meaning you can cut it to eat & it will reproduce more leafy greens.

Other Names:

Swiss Chard Tart, Swiss Chard Pie, Chard Tart

Yield:

8-12

Added:

November 26, 2011

Related Cooking Videos