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Ingredients
- 2Â 1/2 c. flour
- 1/2 tsp salt
- 1 c. butter cut 1/2" pcs,
- Â Â and chilled
- 6 Tbsp. ice water
- 3 x garlic cloves chopped
- 2 Tbsp. extra virgin olive oil
- 1/2 lb mixed leafy greens - (abt 5 c.) stemmed, and
- Â Â finely minced
- 1 ct ricotta - (15 ounce)
- 1/4 c. minced pitted brined black olives
- Â Â (such as Kalamata)
- 3/4 tsp salt
- 2 x Large eggs
- 1 x tart shell partially baked
- 2 ounce ricotta salata
Directions
- Tart Pastry: Combine the flour and salt in a large bowl. Add in the butter and cut it in using a pastry cutter or possibly your fingers till the mix resembles coarse meal. Add in the ice water 1 Tbsp. at a time and stir it in with a fork.
- Gather the dough into a ball. Flatten and wrap in plastic wrap; chill for 30 min.
- Roll the dough out onto a lightly floured surface to one-eighth-inch thick. Place in a 10- or possibly 11-inch tart pan, letting the excess fall over the side. Gently press the dough into the bottom and sides of the pan. Trim to an inch larger than the pan, then fold the extra inch of dough back into the tart and press into the sides. Save any leftover dough for another use.
- Chill the tart shell for 15 min. Prick the bottom of the dough with a fork. Line with parchment paper and weigh down with pie weights or possibly beans. Bake in a 400-degree oven for 10 min, then remove the parchment paper and bake for an additional 20 min.
- Filling: Cook the garlic in the extra virgin olive oil over medium heat till soft, about 3 min. Add in the greens and cook, stirring, till they soften, about 5 more min.
- In a medium bowl, beat together the ricotta, cooked greens, olives and salt. Taste the mix; it should be highly seasoned. Add in a little more salt if necessary. Beat in the Large eggs.
- Pour the filling into the baked tart shell and shave the ricotta salata over the top using a vegetable peeler. Bake in a 400-degree oven till the center no longer is moist, 30 to 40 min. If you use red chard leaves, do not be fooled by what may look at first glance like quick browning; it is the color of the chard leaking through.
- Cold slightly to set up before serving.
- This recipe yields 6 to 8 servings.
- Comments: The mixed leafy greens can include mustard, kale, collard, beet and turnip greens as well as chard. One-half lb. yields about 5 c. finely minced.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 426 | |
| Calories from Fat 266 | 62% |
| Total Fat 30.22g | 38% |
| Saturated Fat 16.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 597mg | 25% |
| Potassium 121mg | 3% |
| Total Carbs 30.24g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.23g | 0% |
| Protein 8.84g | 14% |
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