Serves 6 to 8
This is a great recipe your friends and family will love. You can easily make it your own by changing the flavoring agents. You can omit the anchovies and change the vegetable. Just make sure, when braising the vegetable, that it is cooked dry. If the vegetable has released a lot of water—such as squash would, for example—then drain it before adding it to the ricotta.
- 2 cups -all--purpose flour, plus more for rolling the dough
- 1 teaspoon kosher salt
- ½ cup -extra--virgin olive oil
- ²⁄³ cup cold water
- 2 tablespoons -extra--virgin olive oil
- 2 cups chopped onions
- 4 anchovy fillets, chopped
- 3 pounds Swiss chard, washed, trimmed, leaves and stems finely chopped
- 2 cups drained fresh ricotta
- 3 large eggs, beaten, plus 1 yolk, for brushing the crust
- 1 cup grated Grana Padano
- ½ cup heavy cream
For the dough: Pulse the flour with the salt in a food processor. In a measuring cup, mix together the oil and water. With the processor running, pour the liquid in, and process to knead into a smooth dough. Scrape dough onto the counter, knead a few times by hand, and wrap in plastic wrap. Let the dough rest at room temperature for about 30 minutes while you make the filling.
Preheat the oven to 375 degrees F. In a Dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the onions, and cook until they begin to soften, about 5 minutes. Add the anchovies; cook and stir until they dissolve into the oil, about 2 minutes. Add the Swiss chard, cover, and cook until the leaves are completely tender, about 30 minutes (check occasionally to make sure the mixture is not burning). Uncover, and cook away any excess liquid, about 10 minutes. Scrape onto a sheet pan and cool.
When the chard has cooled, mix it in a large bowl with the ricotta, the three eggs, grated cheese, and cream.
On a floured surface, roll the dough to fit an oiled half sheet pan, leaving a 2–inch excess border; trim the dough to fit if necessary. Poke holes in the bottom dough with a fork. Spread the filling on the dough, fold the excess crust over to form a border that covers some of the filling, and make holes with a fork in the top dough. Beat the egg yolk with a pinch of salt, and brush the dough with the yolk.
Bake until crust is browned and filling is browned on top and set throughout, about 40 minutes. Allow the tart to cool on a rack at least 10 minutes, to set, before cutting into squares and serving.