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Eat Your Greens: Savory Chard & Prosciutto Tart
by
La Tavola Marche (farm, inn & cooking school)
Calificación: 4.0
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,%20found%20in%20many%20colors%20and%20is%20a%20cousin%20of%20kale.%20Chard%20is%20a%20hearty%20green%20with%20a%20nice%20bitter%20bite,%20holding%20up%20better%20than%20spinach%20when%20cooking.%20Its%20fibrous%20leaves%20wilt%20nicely%20into%20soups,%20perfect%20simply%20sauteed%20with%20garlic%20&%20olive%20oil%20or%20elevated%20to%20more%20than%20just%20a%20leafy%20green%20when%20mixed%20with%20prosciutto%20and%20packed%20into%20a%20savory%20pie%20shell!%3C/p%3E%3Cp%3EGarden%20Tip:%20Chard%20is%20a%20regenerating%20plant%20meaning%20you%20can%20cut%20it%20to%20eat%20&%20it%20will%20reproduce%20more%20leafy%20greens.%3C/p%3E%3Cp%3EChard%20Tart%20Recipe%3C/p%3E%3Cp%3ETorta%20di%20Bietola%3C/p%3E%3Cp%3EPastry%20Dough%3C/p%3E%3Cp%3ESift%20flour%20into%20a%20mound,%20add%20the%20butter%20&%20pinch%20of%20salt.%20Rub%20together%20with%20your%20fingers%20or%20food%20processor.%20When%20mixture%20resembles%20crumbly%20coarse%20sand%20incorporate%20the%20egg%20&%20water.%20Knead%202-3%20times.%3C/p%3E%3Cp%3EForm%20into%20a%20disk,%20wrap%20in%20plastic%20and%20place%20in%20the%20refrigerator%20for%20at%20least%201%20hour.%3C/p%3E%3Cp%3EFilling%3C/p%3E%3Cp%3E2%20Cups%20(400%20gr)%20of%20cooked,%20drained%20and%20squeezed%20dry%20greens%20(chard,%20spinach,%20escarole,%20etc.)%3C/p%3E%3Cp%3E1%20Cup%20(250%20gr.)%20sheep%E2%80%99s%20milk%20ricotta%20cheese%3C/p%3E%3Cp%3Ezest%20of%20half%20a%20lemon%3C/p%3E%3Cp%3Egenerous%20handful%20of%20Parmesan%3C/p%3E%3Cp%3E2-3%20slices%20of%20prosciutto,%20chopped%3C/p%3E%3Cp%3Esalt%20&%20pepper%3C/p%3E%3Cp%3E1%20egg,%20separated%3C/p%3E%3Cp%3ECook%20your%20greens%20in%20boiling,%20salted%20water%20depending%20on%20the%20toughness%20(spinach%20may%20only%20need%2020-30%20seconds,%20chard%20needs%203-4%20minutes).%20%20Drain%20and%20squeeze%20as%20much%20liquid%20as%20you%20can%20out%20of%20the%20greens.%20Combine%20the%20greens%20in%20a%20bowl%20with%20the%20ricotta,%20parmesan,%20lemon,%20prosciutto,%20salt%20&%20pepper.%20Taste%20&%20check%20your%20seasonings.%3C/p%3E%3Cp%3ETo%20Assemble%20the%20Tart:%3C/p%3E%3Cp%3EPreheat%20oven%20to%20350%20F/%20185%20C%3C/p%3E%3Cp%3ERemove%20the%20dough%20from%20the%20refrigerator%20and%20split%20in%20half.%20Roll%20out%20dough%20to%201/4%20inch%20or%201/2%20cm%20thickness%20and%20line%20the%20bottom%20of%20a%20tart%20or%20pie%20pan.%20(We%20use%209-inch%20or%2025%20cm%20but%20you%20can%20make%20individual%20tarts%20as%20well.)%3C/p%3E%3Cp%3EOnce%20pastry%20is%20lined%20in%20pan,%20brush%20with%20egg%20white%20then%20fill%20with%20a%20generous%20amount%20of%20the%20chard%20mixture%20(filling%20in%20evenly).%3C/p%3E%3Cp%3ETop%20with%20the%20other%20half%20of%20the%20dough,%20rolled%20out%20to%20the%20same%20thickness.%20Pinch%20the%20edges,%20closing%20the%20tart%20securely.%20Brush%20the%20top%20with%20egg%20yolk.%20Cut%202-3%20slits%20to%20allow%20%20the%20steam%20to%20escape.%3C/p%3E%3Cp%3EPlace%20in%20oven,%20bake%2045%20minutes%20-%201%20hour%20until%20pastry%20is%20golden%20brown%20&%20filling%20is%20bubbly.%20Serve%20warm%20or%20room%20temperature.%3C/p%3E){kind=link}