Swiss chard, leek, herb, and ricotta crostata, with walnut dough

Although I enjoy a savoury pie, I have been intimidated to make them because of the crusts. I realize that part of the magic is a wonderful crust. I decided to overcome this fear and try making the crusts; this is one of the first recipes I attempted.

This is an absolutely delightful crostata. The chard, leeks, and lots of herbs are combined with an amazing walnut crust. I want to make this crostata every week.

This book is one of my favourites for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, and we will eventually get there. Each recipe has been fabulous, with an excellent combination of ingredients and the perfect recipes to highlight each vegetable; this is a cookbook I should be cooking from every day.

For more recipes from this cookbook, click here.

Ingredients:

For the crostata:

1 bunch Swiss chard, washed well, leaves and tender stems chopped

2 leeks, washed well and sliced into thin half-moons

3 garlic cloves, minced

1/2-1 teaspoon dried chilli flakes

Salt and pepper to taste

3 tablespoons olive oil or other light cooking oil

1 cup ricotta cheese, whole milk preferred

1 cup Parmesan cheese, grated

1 cup fresh herbs, including cilantro, basil, dill, parsley, mint, or anything else

2 eggs

2 teaspoons lemon zest

Walnut dough recipe follows

Method:

Heat the oil in a large flat pan. Add the garlic and cook on medium heat until browned and caramelized, about 2-3 minutes. Add the chard, leeks, chili flakes, salt, and pepper and cook until they are all soft and completely cooked, about 10 minutes. Remove from the stove and cool.

Mix the rest of the ingredients, except the walnut dough, into the cooled chard mix. Fold them together to coat everything evenly.

Heat an oven to 375°F, with a baking stone on a rack in the centre of the oven. I highly recommend a baking stone for a better crust. Use a baking sheet as a base if you do not have a baking stone.

Place this mix onto the centre of the rolled-out walnut dough. Spread it out evenly; you should keep about 1-1 1/2 inches around the edge so you can fold the dough over. Gently fold the dough over the cooked vegetable mix, pleating it in as needed. If the dough cracks, it is fine; you can patch it in. You are not aiming for perfection—at least I am not, as evidenced by the photo of the pie!

Gently place the pie onto the preheated baking stone. Bake for 25-30 minutes until the crust is browned on the edges and the bottom. Decrease the heat to 325°F and bake for a further 15-20 minutes until the crust is cooked through.

Remove from the oven and cool for at least 15 minutes before cutting. Serve slightly warm or at room temperature.

Walnut dough:

1/2 cup walnuts

1 2/3 cup all-purpose flour

1/4 cup + 1 tablespoon sugar

1 teaspoon salt

4 oz very cold butter

2 tablespoons cold water

Method:

Add the walnuts, flour, and sugar to a food processor and pulse until the walnuts are finely ground. Add the butter and pulse until the largest crumble is the size of a pea.

With the processor running, add the water and process until the mixture climbs up the sides of the processor. Open the lid and test a piece of dough to see if it is dry and crumbly or holds together. If it is dry, add a teaspoon of water and pulse again. You want the dough to just start holding together.

When the dough is the right consistency, dump it out, collect it into a ball, and push it out with the heel of your hand. Pull back together and repeat a few more strokes until the dough starts to come together. Do not overwork the dough.

Pull the dough together and shape it into a ball. Wrap in cling wrap and put into the refrigerator for 30 minutes.

You can keep it longer. If you do, take it out of the fridge and let it warm up for a few minutes before you begin working on it.

Remove the dough and place it on lightly floured parchment paper or silicone sheet. Shape it out into a flat disc; I use a rolling pin. The dough will still be a bit crumbly, so patch the pieces together as needed.

Continue with the recipe from above or any other recipe.