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Swiss Chard and Ricotta Crostata (Anne Burrell) Recipe

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Swiss Chard and Ricotta Crostata (Anne Burrell)
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Ingredients
19
Count
Nutrition
537
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Crust:
  2. Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly-what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
  3. Filling:
  4. Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
  5. In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
  6. Preheat the oven to 375 degrees F.
  7. To assemble:
  8. Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
  9. Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a free-form pie . Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
  10. Serve hot or at room temperature.
  11. What a delightful lunch!!!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 536.99 Kcal (2248 kJ)
Calories from fat 314.28 Kcal
% Daily Value*
Total Fat 34.92g 54%
Cholesterol 193.17mg 64%
Sodium 509.15mg 21%
Potassium 235.38mg 5%
Total Carbs 30.64g 10%
Sugars 1.22g 5%
Dietary Fiber 1.54g 6%
Protein 23.8g 48%
Vitamin C 4.8mg 8%
Vitamin A 0.1mg 5%
Iron 1.7mg 9%
Calcium 462.1mg 46%
Amount Per 100 g
Calories 259.24 Kcal (1085 kJ)
Calories from fat 151.73 Kcal
% Daily Value*
Total Fat 16.86g 54%
Cholesterol 93.26mg 64%
Sodium 245.8mg 21%
Potassium 113.63mg 5%
Total Carbs 14.79g 10%
Sugars 0.59g 5%
Dietary Fiber 0.74g 6%
Protein 11.49g 48%
Vitamin C 2.3mg 8%
Vitamin A 0.1mg 5%
Iron 0.8mg 9%
Calcium 223.1mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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