This year we are part of a wonderful CSA from Weir River Farm in Hingham! The produce we are getting is absolutely beautiful. At the start of the season, a lot of what we received were greens–kale, chard, beet greens and escarole. Any of them could be used in this recipe (and you could even substitute fresh cooked or frozen spinach to make it really quick), but for this tart I chose rainbow chard and beet greens. Mixed with a homemade ricotta, it was absolutely delicious!
1 pie crust (either homemade and chilled or 1 crust from Pillsbury)
1 small or 1/2 large onion sliced very thin
2 cloves of garlic minced
1 T. olive oil
2 bunches of greens (preferably at least one of chard)
pinch of red pepper flakes
1-2 T. balsamic or red wine vinegar
2 cups ricotta cheese (preferably homemade, but store bought will work, just make certain it is not too wet – if it is drain for a few minutes in a strainer line with cheese cloth or white paper towels)
1/2 cup grated or shredded parmigiano reggiano, plus extra for sprinkling on the top
2 eggs, lightly beaten
salt and pepper to taste
1. Preheat the oven to 425 degrees:
2. If using chard, cut stems from leaves, wash stems and slice into 1/4 inch half moons. For any other greens, remove stems and discard. For all greens cut leaves into 1/2″ ribbons and wash thoroughly.
3. Heat oil in a large fry pan or casserole over medium heat. Add the onion slices and the sliced chard stems, if using, and sauté until the onions are just translucent.
4. Add the garlic and red pepper flakes and sauté for a few seconds until the garlic is fragrant.
5. Add the greens to the pan and cook turning over with tongs until they are wilted and have given up most of their liquid.
6. Add the balsamic or red wine vinegar and toss for another few seconds to evaporate some of the vinegar.
7. Remove the greens from the pan and drain any excess liquid. Place the greens in a large bowl and “fluff” using two forks so they are not in a clump. Set greens aside.
8. In a large bowl, mix the ricotta, 1/2 cup of parmigiano, eggs and salt and pepper. Add the “fluffed” greens and mix well, making sure the greens are evenly distributed in the cheese.
9. On a floured counter, board or large piece of waxed paper, roll out the pie crust to a round 12-14 inches in diameter.
9. Place the dough in and over the edges of a 9 inch pan (tart pan, pie plate or even a cake pan will do). If you want you can place it freeform on a sheet pan or cookie sheet, but there is a risk of leaks.
10. Place the cheese and greens filling in the middle of the crust and spread it out to 9 inch circle, flattening it to made a disc but not pressing down overly much.
11. Bring the extra dough up over the edges to form a 1 to 1 1/2 inch crust all the way around.
12. Sprinkle the filling not covered with crust with additional parmigiano.
13. Place in the preheated oven and cook for 35-50 minutes depending on your oven, until the crust is well browned and the filling as developed golden spots.
14. Remove and let rest of 10 minutes before serving.