Recipe for the Savory Tart with Wild Greens, Prosciutto & Ricotta
During a hands-on cooking class at La Tavola Marche (farm, inn &
cooking school) in Le Marche, Italy guests forage for wild greens in the
field in front of our 300 year old farmhouse. Jason helps
guests identify the different edibles and with bags full of dandelion
greens, poppy greens, grispigno & more they head into the kitchen to
create a rustic tart with the fresh picked wild greens, ricotta &
prosciutto.
During the dog days of winter, enjoy this slice of life/glimpse at one of our
Spring cooking classes!
Visit us during April/May 2014 for one of our Spring Cooking & Foraging Holidays in Italy:
Recipe for the Savory Tart with Wild Greens, Prosciutto & Ricotta
Torta di Erbe Selvatiche
Pastry Dough
Ingredients:
2 3/4 Cups (250 gr) all purpose flour
3/4 Cup (150 gr.) butter, cut into pieces
1 egg
2-3 Tablespoons ice water
pinch of salt
Method:
Sift flour into a mound, add the butter & pinch of salt. Rub together with your fingers or food processor. When mixture resembles crumbly coarse sand incorporate the egg & water. Knead 2-3 times.
Form into a disk, wrap in plastic and place in the refrigerator for at least 1 hour.
Filling
Ingredients:
2 Cups (400 gr) of cooked, drained and squeezed dry greens (mix of wild greens or chard, spinach, escarole, etc.)
1 Cup (250 gr.) sheep’s milk ricotta cheese
zest of half a lemon
generous handful of Parmesan
2-3 slices of prosciutto, chopped
salt & pepper
1 egg, separated
Method:
Cook your greens in boiling, salted water depending on the toughness (spinach may only need 20-30 seconds, chard needs 3-4 minutes). Drain and squeeze as much liquid as you can out of the greens. Combine the greens in a bowl with the ricotta, parmesan, lemon, prosciutto, salt & pepper. Taste & check your seasonings.
To Assemble the Tart:
Preheat oven to 350 F/ 185 C
Remove the dough from the refrigerator and split in half. Roll out dough to 1/4 inch or 1/2 cm thickness and line the bottom of a tart or pie pan. (We use 9-inch or 25 cm but you can make individual tarts as well.) Make sure to have enough dough to fold the edges back over the the top.
Once pastry is lined in pan, brush with egg white then fill with a generous amount of the chard mixture (filling in evenly).
Brush folded over part on the top with egg yolk as well.
Place in oven, bake 45 minutes - 1 hour until pastry is golden brown & filling is bubbly. Serve warm or room temperature.
Ingredients:
2 3/4 Cups (250 gr) all purpose flour
3/4 Cup (150 gr.) butter, cut into pieces
1 egg
2-3 Tablespoons ice water
pinch of salt
Method:
Sift flour into a mound, add the butter & pinch of salt. Rub together with your fingers or food processor. When mixture resembles crumbly coarse sand incorporate the egg & water. Knead 2-3 times.
Form into a disk, wrap in plastic and place in the refrigerator for at least 1 hour.
Filling
Ingredients:
2 Cups (400 gr) of cooked, drained and squeezed dry greens (mix of wild greens or chard, spinach, escarole, etc.)
1 Cup (250 gr.) sheep’s milk ricotta cheese
zest of half a lemon
generous handful of Parmesan
2-3 slices of prosciutto, chopped
salt & pepper
1 egg, separated
Method:
Cook your greens in boiling, salted water depending on the toughness (spinach may only need 20-30 seconds, chard needs 3-4 minutes). Drain and squeeze as much liquid as you can out of the greens. Combine the greens in a bowl with the ricotta, parmesan, lemon, prosciutto, salt & pepper. Taste & check your seasonings.
To Assemble the Tart:
Preheat oven to 350 F/ 185 C
Remove the dough from the refrigerator and split in half. Roll out dough to 1/4 inch or 1/2 cm thickness and line the bottom of a tart or pie pan. (We use 9-inch or 25 cm but you can make individual tarts as well.) Make sure to have enough dough to fold the edges back over the the top.
Once pastry is lined in pan, brush with egg white then fill with a generous amount of the chard mixture (filling in evenly).
Brush folded over part on the top with egg yolk as well.
Place in oven, bake 45 minutes - 1 hour until pastry is golden brown & filling is bubbly. Serve warm or room temperature.
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