Savory Chard & Prosciutto Tart
Total Steps
10
Ingredients
12
Tools Needed
7
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La Tavola MarcheIngredients
- 1 egg, separated
- 2-3 slices prosciutto, chopped
- salt and pepper
- 1/2 lemon lemon zest
- generous handful of Parmesan cheese
- 1 cup sheep's milk ricotta cheese (250 gr)
- pinch of salt
- 2 cups cooked, drained and squeezed dry greens (chard, spinach, escarole, etc.) (400 gr)(optional)
- 2-3 tablespoons ice water
- 3/4 cup butter, cut into pieces (150 gr)
- 1 egg
- 2 3/4 cups all purpose flour (250 gr)
Instructions
Step 1
Cook greens in boiling, salted water. Spinach needs 20-30 seconds, chard needs 3-4 minutes.
Step 2
Drain and squeeze as much liquid as possible from the cooked greens.
Step 3
In a bowl, combine the cooked greens with ricotta, Parmesan cheese, lemon zest, prosciutto, salt, and pepper. Taste and adjust seasonings.
Step 4
Preheat oven to 350°F (185°C).
Step 5
Remove dough from the refrigerator and split it in half.
Step 6
Roll out one half of the dough to 1/4 inch (0.5 cm) thickness and use it to line the bottom of a 9-inch (25 cm) tart or pie pan.
Step 7
Brush the lined pastry with egg white, then fill evenly with the chard mixture.
Step 8
Roll out the remaining dough half to the same thickness and place it on top. Pinch the edges securely to seal the tart.
Step 9
Brush the top of the tart with egg yolk. Cut 2-3 slits on top to allow steam to escape during baking.
Step 10
Bake in the preheated oven for 45 minutes to 1 hour, or until the pastry is golden brown and the filling is bubbly. Serve warm or at room temperature.