Ingredients (serves 2 as entree)

• 4 1/2 oz. (125 g) baby chard or a mix of baby leafy greens
• A medium shallot, finely chopped
• Olive oil
• Sea salt and freshly milled black pepper, to taste
• 4 1/2 oz. (125 g) ricotta, possibly homemade, mashed
• 5 3/4 oz. (165 g / half a batch) of “alternative” puff pastry (or equivalent amount of regular puff pastry)
• 2-3 tablespoons freshly grated Parmigiano-Reggiano

Instructions

Wash the greens and don’t drain them completely. Discard the tougher end of the stalk of kale and collard greens. Cut off the stalks from baby chard, and chop them finely. Cut leaves into ribbons no more than 1/2-inch wide.

Warm up a bit of oil in a small skillet and cook the shallot for a couple of minutes, stirring often. Add the chard stalks and continue cooking for a few more minutes, again stirring often. Add cut leaves and cook in the water clinging to them for a few minutes. Stir to make sure the greens cook evenly and don’t stick to the pan. Season with salt and pepper to taste and let cool briefly.

Preheat the oven to 375 F. Line a baking sheet with a silicone baking mat or parchment paper. Roll out the pastry until fairly thin, then place it on the lined baking sheet. Prick the shell with a fork in several places. Add ricotta to the greens and stir well. Spread over rolled pastry, leaving a border all around (about 1/2 inch). Sprinkle Parmigiano-Reggiano evenly on the surface. Pinch the pastry all around to raise it slightly and make a kind of border.

Place the baking sheet in the oven and bake until the visible crust is light golden, about 25 minutes. As usual, the time varies with the oven. Check the tart after 20 minutes and estimate the time remaining.

Take out of the oven, let rest briefly, then cut the tart, serve and enjoy. Cut in half, the tart makes a nice entree. Cut into smaller pieces, it makes a nice appetizer.

Go to the full post on torta salata con ricotta e verdure novelle / savory tart with ricotta and baby leafy greens