Torta Pasqualina

Ingredients

2 leeks
2 bunches Swiss chard
3T olive oil
1 medium onion, finely diced
3 cloves garlic, crushed
4 cups spinach
1 pound ricotta
½ cup grated Pecorino Romano cheese
¼ tsp. nutmeg
½ tsp. salt
black pepper
2 sheets puff pastry, defrosted
6 eggs

1.    Preheat oven to 350° F.

2.    Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Place is small bowl set aside

3.    Wash the Swiss chard, remove the stems from the leaves, and chop into a fine dice; adds to leeks.

4.    Remove any large veins from the leaves and chop into bite-size pieces, set aside.

5.    In a large sauté pan with a lid over medium heat, add the olive oil; when warm add the onion, leeks and Swiss chard stems. Sauté 2-3 minutes.

6.    Add the garlic and continue cooking another 2-3 minutes. Add the spinach and Swiss chard leaves; cover with the lid.  Cook until all the greens are wilted, about 4-5 minutes. Remove from heat.

7.    Line a colander with a clean dishtowel. Dump the cooked greens into the colander and let cool.  Close the towel around the greens, and then squeeze out all the liquid.  The mixture should be very dry.

8.    In a medium bowl, combine the ricotta, Pecorino-Romano cheeses, nutmeg, salt, and 5 twists of pepper. Mix until well blended. 

9.    Add in the greens; mix until combined, set aside.

10.    Unroll one sheet of the puff pastry on a floured flat surface. Roll out into a 14x14-inch.

11.    Place the sheet in a 10-inch spring form pan, covering the bottom of the pans and the side of the pan. There will be extra dough hanging over the edges.

12.    Place the cheese-chard mixture inside the pastry-lined pan. Smooth out until it is even.

13.    With a spoon, make 5 egg size holes in the mixture. Crack an egg into each hole.

14.    Roll out the second sheet of puff pastry into an 11-inch. Place on top of the torta, pressing the pastry down on top of the filling.

15.    Press the top pastry into the sides and to top edges of the pan. Trim off any excess pastry. You can use this excess for little pastry decorations for the top or discard.

16.    Fold over the edges to making a little seal, pressing down to secure the top and bottom pastries together.

17.    Whisk together the remaining egg; brush the top of the torta.

18.    Bake for 40-45 minutes until is it lightly brown and the center is hot.
19.    Cool for 25-30 minutes before serving.

20.    Cut into slices and serve warm or room temperature. 

TIPS & TRICKS

•    You can use any color of Swiss chard. They all taste the same. I prefer the golden or green, as it blends in with the filling. 
•    You can use any puff pastry you like. Some brand’s sheets are round, other are square. What’s important is that you roll it out 14x14-inches so that it covers the bottom and sides of the pan. Also so that the top pastry covers the top and seals nicely.
•    This torta makes the most fantastic addition to breakfast or lunch. It’s a great snack and picnic food.
•    You can add cooked bacon, sausages or chopped ham to the filling 

Greens & Mushroom Galette

Ingredients

Pastry:
1½ cup all-purpose flour
¼ tsp. salt
½ cup unsalted butter cut into ½” cubes and cold
8T iced, cold water

Filling:
8 oz. mushrooms ( any Varity you like )
1 bunch Swiss chard
4T olive oil
1 medium onion, peeled and finely diced
2 cloves garlic
1T fresh thyme, finely chopped
1T lemon zest
1 cup ricotta

1.    Preheat oven to 400º F. If you have a pizza stone, place it on a rack in the middle of the oven.

2. Pastry:In a food processor, add the flour, sugar and salt; pulse a few times until combined. Add the butter and pulse until the mixture has pea size bits of butter. Add the cold water and pulse just until the mixture just starts to come together.

3.    Dump the dough onto a piece of plastic film, flatten into a rectangle, and chill for at least an hour.

4.    With a damp towel or vegetable brush, gently wipe the mushrooms to remove any dirt.  Remove the dead ends from the stems and slice into slices. Set aside. 

5.    Wash the Swiss chard, place in colander to drain but do not dry off. Chop the stems into small dice. Set aside. Chop the leaves into bite-size pieces. Set aside. 

6.    In a medium sauté pan with a lid over medium heat, add the 2 tablespoons of the oil.  When warm, add the onions and Swiss chard stems. Sauté until slightly soft, about 4 minutes.

7.    Add the garlic and cook an additional minute. 

8.    Add the leaves stir to combine. Place on the lid and cook for 3-4 minutes until the leaves are wilted. 

9.    Remove the lid Stir in the thyme and lemon zest.

10.    Place the Swiss chard into a bowl. Season with salt and pepper. Set aside to cool.

11.    Place the pan back on the fire. Add the remaining 2 tablespoons of oil. Add the mushrooms and sauté until brown and all the water has cooked off; about 4-6 minutes. 

12.    Place the mushrooms in a bowl and season with salt and pepper and set aside to cool.

13.    Place a piece of parchment on the counter. Roll dough out into a 15 x 12-inch rectangle; transfer the dough to a baking pan.

14.    Spread the ricotta on the dough, leaving a ½-inch border.

15.    Spread out the Swiss chard on top of the ricotta.

16.    Sprinkle the mushrooms on top.

17.    Using the parchment paper to help you fold the ½-inch border over the vegetables, making pleats. Brush with beaten egg.

18.    Place the galette into the 400° F oven onto the pizza stone for 40-45 minutes, until brown.

19.    Pull the parchment paper with the tart off the baking sheet and place onto a cooling rack. Cool for 5-10 minutes.

20.    Cut into squares, place on platter and serve. Best served warm. 

TIPS & TRICKS

•    Pastry can be made ahead and kept frozen for up to 3 months in an air tight container or zip lock bag. Defrost in the refrigerator when needed.
•    You can use any mushrooms if you like. I used a combo of baby belle and button mushrooms. 
•    The galette makes a great lunch or picnic food. Serve cold or reheat in 350º oven for 5-8 mins. 
•    You could add other topping to this galette, like cooked sausage, chopped chicken, or crumbled cheese. I love goat cheese!
•    You can also change the vegetables to sautéed zucchini, eggplant, and peppers. Use about 1 cup of cooked veggies. Do not overfill or the crust will be soggy.