Silverbeet, Ricotta and Sopressata Tart (Pizza Rustica)
I thought calling this pizza was a bit far fetched really, but apparently the word ‘pizza’ actually means ‘pie’, so that makes a bit more sense.. This pie has a really simple home made dough using olive oil and white wine. There’s no need to blind bake the base, so there’s some time in your pocket right there, and, if you make the dough the night before and leave it in the fridge, all you’ll have to do to get dinner ready is take it out the fridge a couple of hours before you need to roll it out and make the filling. The soppressata absolutely made it I have to say, as well as the warming hint of nutmeg (add plenty). If you can’t get soppressata, use any thick cut salami, proscuitto or even dried chorizo would work. A really yummy little tart-come-quiche-come-pie that the whole family will enjoy and will be great for lunch the next day. Another winner from Silvia Colloca, gotta love her.
2 cups plain flour
75ml extra virgin olive oil
3 tbsp white wine
pinch of salt
3-3½ tbsp cold water
1 egg mixed with 2 tbsp of milk
bunch Swiss chard or silverbeet, well washed and central rib removed
400g fresh full-cream ricotta, well drained
½ cup (150 g) diced salami or soppressata
salt flakes and freshly ground black pepper
½ tsp freshly grated nutmeg
Place flour, olive oil, wine, salt and 3 tablespoons of water in a food processor and pulse 10-12 times or until the mixture resembles wet sand. Add the remaining water if the dough is too dry. Tip the dough onto a floured surface and press it together with your hands. Shape the dough into a disk, cover it in plastic film and rest in the fridge for 30 minutes. In the meantime, make your filling.
Preheat your oven to 200°C (180°C fan-forced). Grease and flour a 20 cm tart tin.
To make the filling, blanch the chard or silverbeet leaves in salted boiling water for 2–3 minutes. Drain, then plunge them into ice-cold water to preserve their intense emerald hue. Drain again and set aside. Place the ricotta in a large bowl and beat until creamy. Add the eggs and salami or soppressata (if using) and season with salt, pepper and nutmeg. Roughly chop the chard/silverbeet and stir into the ricotta mixture.
Take the dough out of the fridge and roll it to 3-4 mm thick. Gently place it in a greased and floured tart tim and trim the edges, reserving the scraps for later. Put the filling into the tart shell, decorate the top with a lattice pattern using the reserved pastry scraps, then brush with egg wash. Bake for 30-35 minutes. Remove from the oven and cool in the tin before serving warm or at room temperature.