Agriculture Reference
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Tart of Garlicky Greens and Black Olives
The slightly bitter greens turn nearly sweet during baking, and that sweetness is set
off by the salty olives and piquant ricotta salata. If you can't find ricotta salata, you
can use small chunks of a good brand of feta.
6 SERVINGS
Heat the oven to 400 degrees. Heat the olive oil and garlic in a soup pot over medium
heat until the garlic softens, about 3 minutes. Add the greens and cook, stirring, until they
soften, about 5 minutes.
In a medium bowl, beat together the ricotta, cooked greens, chopped olives and 3/a tea-
spoon salt. Taste the mixture; it should be highly seasoned. Add a little more salt, if neces-
sary. Beat in the eggs.
Line a 9-inch tart pan with the pastry. Pour the filling into the pastry and shave the ricotta
salata over the top. Place the tart pan on a baking sheet and bake until the center is no
longer moist, 30 to 40 minutes. If you use red chard leaves, don't be fooled by what may
look at first glance like quick browning; it is the color of the chard leaking through.
Let cool slightly to set up before serving.
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