Crostata with Mixed Greens


I make this Crostata with 3 types of greens, swiss chard, escarole and spinach. Its baked with a simple olive oil crust. The greens are sauteed and mixed with ricotta. Its wonderful with some fresh tomato sauce spooned over it. I adapted this from a recipe by Lidia Bastianich, she only uses chard I like to mix my greens and her crostata dough doesn't use semolina I like the rustic quality you get by adding some semolina to the AP flour.

What you will need

1 1/2 cups all purpose flour if not using semolina use 2 cups flour

1/2 cup semolina flour

1 teaspoon salt

1/2 cup extra virgin olive oil

1/3 cup water

1 pound swiss chard chopped ( I used red chard)

1 pound escarole chopped

1 pound spinach chopped

2 cups leeks chopped and well washed. Use the white and light green parts only

1 cup scallions chopped, white and light green tender parts only

1 shallot chopped

1 tablespoon fresh marjoram chopped (if you don't have fresh use 1 1/2 tsp of dry)

1 tablespoon fresh basil chopped

pinch of red pepper flakes

2 cups ricotta (I used whole milk ricotta)

1/2 cup grated parmigiano reggiano or pecorino romano (I used 1/4 cup of each)

1/2 cup heavy cream

3 large eggs lightly beaten

an egg beaten with a splash of water for egg wash

salt and pepper to taste


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