Это предварительный просмотр рецепта "Ricotta And Chard Pizza ( Torta Di Ricotta E Bietola Con Pasta Frolla )".

Рецепт Ricotta And Chard Pizza ( Torta Di Ricotta E Bietola Con Pasta Frolla )
by Global Cookbook

Ricotta And Chard Pizza ( Torta Di Ricotta E Bietola Con Pasta Frolla )
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 8

Ингредиенты

  •     about 1kg Swiss chard
  •     sea salt and freshly grnd black pepper
  •     extra virgin extra virgin olive oil
  • 3 x red onions peeled and sliced
  •     generous bunch fresh thyme
  • 2 clv garlic peeled and minced
  • 250 gm ricotta cheese
  • 1 x egg yolk
  • 2 Tbsp. creme fra"che
  • 150 gm parmesan freshly grated
  • 100 gm stoned black olives
  • 360 gm plain flour
  • 225 gm very cool butter cut into small piece
  •     sea salt
  • 6 Tbsp. ice cool water

Инструкции

  1. Make the pasta frolla.
  2. Put the flour and butter pcs in a food processor with a little salt and pulse till it has the consistency of breadcrumbs.
  3. Immediately add in the water and pulse for a second to combine.
  4. Gather the dough together into a ball wrap in cling film and place in the refrigerator for 1 hour.
  5. Heat the oven to 200 C/400 F/Gas 6 and have ready a large flat baking tray.
  6. Separate the leaves and stalks of the chard.
  7. Roughly slice the stalks and blanch in boiling salted water for 2 min then blanch the leaves for about 1 minute.
  8. Drain well.
  9. Fry the onion gently in about 3 Tbsp. of extra virgin olive oil till light brown.
  10. Add in half the thyme and the chard stalks and cook together for a few min to combine the flavours.
  11. Keep hot.
  12. Heat a further 2 Tbsp. of oil in a separate pan and fry the garlic till light brown.
  13. Add in the blanched chard leaves and cook briefly to combine the flavours.
  14. Season.
  15. Break up the ricotta with a fork and season with salt and pepper.
  16. Mix the egg yolk creme fra"che and 100g of the Parmesan together.
  17. Coarsely grate the pastry and quickly press on to the flat baking tray to a thickness of 5 mm the edges can be quite rough.
  18. Bake blind in the preheated oven for 10 min.
  19. Sprinkle the onion mix then the ricotta mix over the pastry.
  20. Spread the chard leaves on top followed by the olives and remaining sprigs of thyme.
  21. Dribble over the creme fra"che mix and a generous amount of extra virgin olive oil.
  22. Add in the remaining parmesan and return to the oven for a further 10-15 min.
  23. Serve immediately cut into pizza like squares.
  24. We make this pizza with pasta frolla a type of flaky pastry rather than bread
  25. Serves 8