Lidia Bastianich's Swiss Chard Crostata Recipe

Recipe Facts

Prep: 20 mins
Cook: 70 mins
Proofing Time: 30 mins
Total: 2 hrs
Serves: 8 servings

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  • 2 cups flour

  • 1/2 cup olive oil

  • 1 teaspoon salt

  • 1/3 cup water, or as needed

Swiss Chard Mix:

  • 2 cups leeks, chopped

  • 3 tablespoons olive oil

  • 3 pounds Swiss chard green, cleaned and cut into strips

  • 2 cups scallions, chopped

  • Salt and pepper to taste

  • 2 tablespoons fresh marjoram, chopped

  • 3 large eggs

  • 2 cups ricotta

  • 1 cup Parmigiano Reggiano, grated

  • 1/2 cup heavy cream


  1. Make dough with flour, oil, salt and water (as needed). Once the dough obtains a smooth consistency, cover it with saran wrap and allow it to rest for approximately 30 minutes.

  2. Braise leeks in olive oil. Add Swiss chard, scallions, salt, pepper and marjoram. Simmer at low temperature for approximately 20 minutes until most water has evaporated, drain and let cool.

  3. In a mixer put eggs, ricotta, Parmigiano Reggiano, cream, salt and pepper. Blend and add braised vegetables and mix together well.

  4. Preheat the oven to 375°F.

  5. Roll out a thin piece of dough into a rectangle about 22-inch by 16-inch and set in a buttered 18" x 12" low baking dish. (The dough should overlap about 2 inches around the dish). Pour in the Swiss chard mix, make it level; fold over the overlapping dough. Brush lightly with olive oil or egg yolk and bake for 45 minutes. Allow it to cool and serve warm.

Nutrition Facts (per serving)
536 Calories
34g Fat
40g Carbs
20g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 536
% Daily Value*
Total Fat 34g 44%
Saturated Fat 11g 57%
Cholesterol 115mg 38%
Sodium 1078mg 47%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 20g
Vitamin C 37mg 187%
Calcium 411mg 32%
Iron 7mg 38%
Potassium 1199mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)