2 3/4 Cups (250 gr) all purpose flour
3/4 Cup (150 gr.) butter, cut into pieces
2-3 Tablespoons ice water
pinch of salt
Sift flour into a mound, add the butter & pinch of salt. Rub together with your fingers or food processor. When mixture resembles crumbly coarse sand incorporate the egg & water. Knead 2-3 times.
Form into a disk, wrap in plastic and place in the refrigerator for at least 1 hour.
2 Cups (400 gr) of cooked, drained and squeezed dry greens (chard, spinach, escarole, etc.)
1 Cup (250 gr.) sheep’s milk ricotta cheese
zest of half a lemon
generous handful of Parmesan
2-3 slices of prosciutto, chopped
salt & pepper
1 egg, separated
Cook your greens in boiling, salted water depending on the toughness (spinach may only need 20-30 seconds, chard needs 3-4 minutes). Drain and squeeze as much liquid as you can out of the greens. Combine the greens in a bowl with the ricotta, parmesan, lemon, prosciutto, salt & pepper. Taste & check your seasonings.
To Assemble the Tart:
Preheat oven to 350 F/ 185 C
Remove the dough from the refrigerator and split in half. Roll out dough to 1/4 inch or 1/2 cm thickness and line the bottom of a tart or pie pan. (We use 9-inch or 25 cm but you can make individual tarts as well.)
Once pastry is lined in pan, brush with egg white then fill with a generous amount of the chard mixture (filling in evenly).
Top with the other half of the dough, rolled out to the same thickness. Pinch the edges, closing the tart securely. Brush the top with egg yolk. Cut 2-3 slits to allow the steam to escape.
Place in oven, bake 45 minutes - 1 hour until pastry is golden brown & filling is bubbly. Serve warm or room temperature.