Savory Rustic Mediterranean Tart

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Savory Rustic Mediterranean Tart

 

Pastry:

1 1/3 cups all-purpose flour

1/8 teaspoon salt, preferably kosher

1 1/2 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

Filling:

8 large Swiss chard leaves, stems removed, thinly sliced

Salt, preferably kosher

2 tablespoons olive oil

1 leek, white part only, washed and thinly sliced

1 medium yellow onion, chopped

1 medium all-purpose potato (or 1 large red), boiled until tender, peeled and

cubed

2 tablespoons chopped flat-leaf parsley

1 cup crumbled feta cheese

1/3 cup cubed Fontina cheese

Salt, preferably kosher

Freshly ground black pepper

2 large eggs, lightly beaten

4 tablespoons extra-virgin olive oil

2 tablespoons freshly grated Parmigiano-Reggiano cheese

 

1. Prepare the pastry: In a food processor, combine the flour, salt, oil, and

butter, and process briefly. Drizzle in 1/3 cup cold water and process briefly.

Test to see if the dough sticks together. If not, gradually add more water, a

tablespoon at a time. Remove the dough from the processor, knead it a few times

on a lightly floured surface, and form it into a ball. Flatten it a bit, wrap it

in wax paper, and refrigerate for 1 hour or as long as 6 to 8 hours.

 

2. Meanwhile, prepare the filling: Place the Swiss chard in a colander, sprinkle

with 1 1/2 teaspoons salt, and set the colander aside over a bowl or in the sink

for 30 minutes.

 

3. Preheat the oven to 375F.

 

4. In a small saucepan, heat the 2 tablespoons olive oil over medium heat. Add

the leek and onion and cook, stirring until softened, about 5 minutes. Transfer

to a large bowl.

 

5. Add the Swiss chard to the bowl, along with the potato, parsley, feta,

Fontina, salt and pepper to taste, the eggs, and 2 tablespoons of the

extra-virgin olive oil. Mix well.

 

6. Lightly flour a sheet of wax paper, and place the dough on it. Flour the

dough lightly and cover with a piece of wax paper. Roll the dough out to form a

15-inch circle. Remove the top piece of wax paper. Invert the dough round onto

an oiled baking sheet and remove the other piece of wax paper.

 

7. Spread the filling on the dough, leaving a 1 1/2-inch border all around. Fold

the border over the filling, overlapping itself slightly every 2 inches or so.

Brush the dough with 1 tablespoon of the extra-virgin olive oil. Sprinkle

filling with the Parmigiano-Reggiano, and drizzle with the remaining 1

tablespoon extra-virgin olive oil. Bake for 30 minutes, or until the crust and

filling are lightly browned. Slice, and serve hot or at room temperature.

 

Serves 4 to 6.

 

Author: Adapted from The Italian American Cookbook, by John Mariani and Galina

Mariani (Harvard Common Press, 2000).

Sourcea: Care2.com

Formatted by Chupa Babi: 03.17.08

 

 

Here is a free-form rustic torta--a kind of Italian quiche--to make ahead for a

special romantic picnic. Hearty, healthy Swiss chard combines beautifully with

fresh salty feta and other cheeses to produce a very pretty and pleasing savory

pie.

 

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