Crostata can be sweet or savory, it’s basically a tart or galette, served as main course or appetizer. I use the galette dough (posted last week) recipe omitting the sugar for this savory Italian tart, made with swiss chard, spinach, 3 different types of onions in a ricotta base. It’s delicious served with tomato sauce and salad. Here’s how to make it:

Mixed greens crostata

serves 6-8 depending on serving size

The dough

2c flour

1/2 c cornmeal or semolina

1 tsp salt

14 tbs unsalted cold butter cut into small pieces

6 tbs sour cream

2/3 c ice water

Whisk dry ingredients. Work butter into the flour mixture until it resembles crumbs. mix sour cream and ice water and add to flour/butter. Stir with fork and then press into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Filling

1 big bunch Swiss chard cleaned very well to remove any sand/grit and chopped

5 oz baby spinach chopped

2 cups leeks cleaned well and sliced using white part only

4 spring onions chopped white and light green part only

1 shallot chopped

1 tbs chopped fresh basil

1 tsp marjoram (dried)

3 large eggs lightly beaten

2 c whole milk ricotta

1/4 c milk or cream

1/2 c grated parmigiano

salt and pepper to taste

Heat some olive oil in dutch oven and saute the leek, spring onion and shallot until soft. Add the chard, spinach, basil and marjoram with a generous pinch of salt and some pepper saute until the greens cook down, remove from pot discarding any liquid that didn’t cook down. Place in mixing bowl to cool. Once cooled add the ricotta, eggs, parmigiano, milk or cream and mix thoroughly. Note: you can mix and match whatever greens your like even using frozen (thawed and drained) don’t have leeks or shallots no problem, just substitute onion. Its a very forgiving recipe

Roll out the dough into a large circle or rectangle. You want a 2-3 inch overhang. Place the dough in a 9 or 10 inch casserole, springform pan or skillet. Add the filling and fold the overhanging dough over the filling. Brush with egg wash. Bake in preheated 375 degree oven 45-55 minutes. The filling should be set and crust golden brown. A roasted pureed cherry tomato sauce is wonderful with this tart.

For more recipes click here or visit @apuginthekitchen on Instagram/meta