Wednesday, August 25, 2010

Greens and Herbs Torta





What is a torta? I'm not sure... this recipe was called "Torta d'Erbe". It is kind of like a pie/tart- the crust is a yeasted olive oil dough (more like bread than pie crust) with a filling of Swiss chard, argula, herbs, and cheese. I made this for a ladies night dinner. I think it turned out well! I was interested in this recipe because I've really been wanting to try new veggies, especially greens since they're so healthy.


Torta d'Erbe (Green Herb Tart)

Recipe from Vegetarian Cooking for Everyone by Deborah Madison

Double recipe of Yeasted Dough with Olive Oil (recipe here)
2 bunches of chard or beet greens (12 to 16 cups of chopped leaves)
3 tablespoons butter
1 bunch green onions, including half of greens, chopped finely
2 1/2 cups chopped argula
1/2 cup chopped parsley
2 tablespoons basil
Salt and pepper
1 cup ricotta
2 eggs, lightly beaten
1/2 milk
1/2 cup Gruyere
2 tablespoons freshly grated Parmesan
1/4 teaspoon grated nutmeg
After dough is finished rising:
1. Chop the chard (leaves only) into bite size pieced and wash very well. (It looks like a huge amount but cooks down a lot). Spin in a salad spinner until mostly dry, but leave a little water on the leaves. 2. Melt 2 tablespoons of butter in large skillet over medium heat. Add the chard and toss as it cooks until is tender. Remove chard to a large bowl.
3. Melt the remaining butter in the skillet. Add scallions, argula, parsley, and basil and cook until tender, 4-5 minutes. Add them to the cooked chard and season with salt and pepper.
4. Beat the ricotta, all but 2 tablespoons of the eggs, and milk until smooth. Stir into the greens along with the Gruyere and Parmesan. Add additional salt and pepper if needed along with the nutmeg.
5. Preheat oven to 375. Divide the dough into 2 pieces. Roll out one piece no thicker than 1/8 inch. Drape over pie plate and trim edge so it's only a little larger than the pan. Add the filling. Roll the other half of the dough into circle and place it on top of the filling. Fold the larger piece of dough over it and crimp the edges. Using tip of a paring knife, score the top of the tart in crisscross without cutting through the dough. Brush top with reserved egg.
6. Bake for 30-40 minutes until crust is golden brown. Serve warm or at room temperature.
 

 

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