Pizza Rustica I

Recipe Ingredients

2 lbs	908g / 32oz	Swiss chard - washed well
2 tablespoons	30ml	Olive oil
4 tablespoons	60ml	Eggs - beaten lightly (large)
16 oz	454g	Whole milk ricotta cheese
4 oz	113g	Red bell peppers - roasted, peeled, (large)
		And chopped
2		Garlic cloves - mashed to paste with
1 teaspoon	5ml	Coarse salt
1		Pizza Rustica Pastry Dough - see * Note
1/4 lb	113g / 4oz	Parmesan cheese - grated
1/2 lb	227g / 8oz	Thinly-sliced proscuitto - chopped
6 oz	170g	Provolone cheese - cut 1/4" dice
1 oz	28g	Egg - beaten with (large)
2 tablespoons	30ml	Milk - for egg wash

Recipe Instructions

* Note: See the "Pizza Rustica Pastry Dough" recipe which is included in this collection.

Remove the stems from the chard and slice thin; chop the leaves separately. In a large heavy saucepan cook chard stems in oil over moderately low heat, stirring occasionally, until crisp tender, about 3 minutes. Add chard leaves with water clinging to them and cook, covered, over moderate heat, stirring occasionally, until stems are tender, about 8 minutes. Drain chard well in a colander and squeeze out as much moisture as possible.

In a large bowl combine eggs and ricotta. In a bowl combine roasted peppers and garlic paste.

Preheat oven to 375 degrees.

On a lightly floured surface roll out two-thirds pastry dough 1/8-inch thick into a round about 18 inches in diameter. Fit dough into a 9-inch springform pan and trim edge, leaving a 2-inch overhang. Into shell layer evenly add half chard, half ricotta mixture, all roasted pepper mixture, half Parmesan, all proscuitto, all provolone, remaining ricotta mixture, remaining chard, and remaining Parmesan.

On a lightly floured surface roll out remaining dough 1/8-inch thick into a round about 11 inches in diameter. Brush edge of shell in pan with some egg wash and fit dough on top of filling. Trim top crust even with bottom crust and crimp edges together decoratively. Cut four 3-inch long vents in top crust and brush top crust with some remaining egg wash.

Bake in the middle of the oven 1 1/2 hours, or until top crust is deep golden, and cool completely in pan on a rack. Pizza Rustica may be made 2 days ahead and chilled in pan, covered. Serve warm or at room temperature, cut into wedges.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-1A07/1A08)

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