Rustic Tart of Wild Greens, Ricotta and Pancetta

Rustic Tart of Wild Greens, Ricotta and Pancetta
Rustic Tart
Instagram/Ashley Bartner

Rustic Tart

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. 

6
Servings
444
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Chef Jason Bartner, La Tavola Marche.

Ingredients

For the Pastry Dough

  • 2 3/4 cups all purpose flour
  • 3/4 cup butter, cut into pieces
  • 1 egg
  • 2-3 tablespoons ice water
  • pinch of salt

For the Filling

  • 2 cups of cooked, drained, and squeezed dry greens (mix of wild greens or chard, spinach, escarole, etc.)
  • 1 cup sheeps milk ricotta cheese
  • Zest of half a lemon
  • Generous handful of Parmigiano-Reggiano
  • 2-3 slices of prosciutto, chopped
  • Salt and pepper
  • 1 egg, separated

Directions

For the Pastry Dough

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.



 

For the Filling

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.

Nutritional Facts

Total Fat
18g
26%
Sugar
11g
12%
Saturated Fat
5g
21%
Cholesterol
28mg
9%
Carbohydrate, by difference
60g
46%
Protein
12g
26%
Vitamin A, RAE
41µg
6%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
126mg
13%
Choline, total
29mg
7%
Fiber, total dietary
5g
20%
Folate, total
58µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
53mg
17%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
211mg
30%
Selenium, Se
15µg
27%
Sodium, Na
358mg
24%
Water
124g
5%
Zinc, Zn
1mg
13%

Rustic Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Rustic Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.