Creamy ricotta, savory pancetta, and a bed of cooked wild greens will make your guests feel like they’re brunching at a five star restaurant, and they won’t leave feeling sluggish or overstuffed.
Recipe courtesy of Chef Jason Bartner, La Tavola Marche.
Sift flour into a mound, then add the butter and pinch of salt. Rub together with your fingers or in a food processor. When mixture resembles crumbly coarse sand, incorporate the egg and water. Knead 2—3 times.
Form into a disk, wrap in plastic, and place in the refrigerator for at least 1 hour.
Cook your greens in boiling, salted water. The length of cooking time depends on the toughness of the greens (spinach may only need 20—30 seconds, while 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, Parmigiano-Reggiano, lemon, prosciutto, and salt and pepper. Taste & check your seasonings.
Preheat oven to 350 degrees F.
Remove the dough from the refrigerator and split in half. Roll out dough to 1/4-inch or 1/2-centimeter thickness and line the bottom of a tart or pie pan. (We use 9-inch or 25-centimeter pans, but you can make individual tarts as well.) Make sure to have enough dough to fold the edges back over 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 and bake for 45 minutes—1 hour, until pastry is golden brown and filling is bubbly. Serve warm or at room temperature.