VCE: Green Herb Tart (Torta D'erbe)

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* Exported from MasterCook *

 

Green Herb Tart (Torta D'erbe)

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 493

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Yeasted Pastry for a Double-Crust Tart

(see separate recipe)

2 bunches chard or chard and beet greens

to make 12 to 16 cups chopped leaves

2 tablespoons butter

OR a mixture of butter and olive oil

2 ounces sorrel leaves -- up to 3

(1 to 1/1/2 cups if available)

2 bunches scallions -- finely chopped

including half the greens

1/2 cup chopped parsley

1 cup chopped arugula

2 tablespoons chopped basil or anise hyssop

Salt and freshly milled pepper

1 cup ricotta

2 eggs -- lightly beaten

1/2 cup milk

1/2 cup grated Gruyere

2 tablespoons freshly grated Parmesan

1/8 teaspoon grated nutmeg

 

MAKES ONE 11-INCH TART, SERVING 8 TO 12

 

This large golden pie filled with greens and herbs - chard, sorrel,

arugula, anise hyssop leaves, beet greens, and so forth - truly celebrates

spring. This looks impressive and holds well. Rest assured, the double

crust is easy to make and form.

 

Make the dough and set it aside to rise.

 

Meanwhile, chop the chard into bite-size pieces and wash. (It will look

like a huge amount, but it cooks down.) Melt 2 tablespoons of the butter

in a large skillet over medium heat. Add the chard with the water clinging

to its leaves, or as much as will fit, sprinkle with 1 teaspoon salt, and

cook, turning it as it wilts, until it has cooked down and is tender. If

the pan becomes dry, add a few tablespoons water, as needed.

 

Heat the remaining butter in a medium skillet. Add the scallions, sorrel,

arugula, and basil, and cook over medium heat until tender, about 5

minutes. Add them to the cooked chard and taste for salt and season with

pepper.

 

Beat the ricotta, all but 2 tablespoons of the beaten eggs, and milk until

smooth, then stir in the cheeses and greens. Taste for salt and season

with pepper and the nutmeg.

 

When the dough has doubled in bulk, preheat the oven to 375F. Divide the

dough into two pieces. Roll one piece out no thicker than 1/8 inch and

drape it over an 11-inch tart pan with a removable rim, or shallow pie

plate. Ease the dough into the edges of the pan without stretching and

trim the edge so that it's a little larger than the pan. Add the

filling. Roll out the second piece of dough and cut out a circle the same

size as the surface of the tart. Place it right on the filling, then fold

the longer piece of dough over it. Crimp the edges. Using the tip of a

paring knife, score the top of the tart in a crisscross design without

cutting through the dough. Brush it with the reserved egg.

 

Bake for 35 minutes or until the top crust is well browned. Carefully

remove the rim, then return the tart to the oven for 10 minutes more to

brown and crisp the edges. Let cool for 10 minutes. Then transfer to a

platter. Serve warm or tepid.

 

Variation: Add 1/2 cup chopped dill and replace the Gruyere with

feta. Don't add salt to the cheese mixture.

 

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