Tuscan Torta with Spinach, Chard, and Raisins
This tart with a lattice top is a real showstopper. Your guests’ eyes will light up when it’s brought to the table. Known as a torta rustica in Italy, versions are served around Easter in celebration of the season. The filling is traditionally spinach, though I’ve incorporated other greens for more contrast in flavors. Other versions can have sausage, eggplant, and peppers as the filling.
Recipe information
Yield
makes one 9-inch double-crust tart; serves 8 as a main course
Ingredients
Dough
Filling
Preparation
Step 1
Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
Step 2
To make the dough, sprinkle the yeast and sugar over the water in a medium bowl and stir to dissolve the yeast. Let stand until foamy, about 5 minutes. Whisk in the oil, egg, and salt. Whisk in the flour 1/2 cup at a time until the dough is too stiff to work with a spoon. Turn the dough out onto a floured work surface and knead until smooth and elastic, about 4 minutes. Dust with flour as needed to keep the dough from sticking. To make the dough in a stand mixer fitted with a dough hook, combine the ingredients on low speed, then knead on high speed for 5 minutes.
Step 3
Place the dough in an oiled bowl, turn to coat, and cover with a damp towel or plastic wrap. Let rise in a warm place until doubled in size, about 45 minutes.
Step 4
To make the filling, chop the chard into bite-sized pieces. Melt the butter in a large skillet over medium heat on the floor of the wood-fired oven or on the stove top, then add the chard. Roast until the chard wilts and is tender, about 10 minutes. Lightly salt. Add a small amount of water if the pan is dry. Add the green onions, spinach, arugula, parsley, and basil, then lightly salt. Cook over medium heat until tender, about 5 minutes.
Step 5
Add the raisins and salt and pepper to taste.
Step 6
Reserve 2 tablespoons of the beaten eggs. Using a whisk, beat the remaining beaten eggs with the ricotta and milk in a large bowl until smooth. Stir in the cheeses, nutmeg, and the greens. Taste and adjust the seasoning.
Step 7
On a lightly floured board, divide the dough into 2 pieces. Roll one piece out to an 11-inch round that is 1/8 inch thick. Fit the dough into a 9-inch springform tart pan that is 3 inches deep. Add the filling. Roll out the second piece of dough to the same thickness. Using a ravioli cutter, cut into 3/4-inch-wide strips. Place the strips 1/2 inch apart across the surface of the tart, weaving alternate strips to create a lattice. Cut extra dough to 1 inch from the top of the pan. Fold the draped dough up over the strips, and crimp the edges with your fingers or a fork. Brush the lattice and rim with the reserved beaten egg.
Step 8
Place on a baking sheet pan and bake for 25 to 30 minutes, or until golden brown. Let cool for 10 minutes on a wire rack, then remove the springform rim. Let cool for 20 to 30 minutes, then cut into wedges and serve.
