Savory Greens Tart with Pancetta and Parmesan (Erbazzone)

Ingredients

• 2.25 cup all-purpose flour (Plus extra for rolling)
• 10 tbsp unsalted butter (Cold and cut into pieces)
• 0.5 cup Parmesan cheese (Finely grated; divided between crust and filling)
• 5 tbsp ice water (Add only enough to bring the dough together)
• 4 oz pancetta (Finely chopped)
• 1 yellow onion (Small, finely chopped)
• 3 clove garlic (Minced)
• 1 lb Swiss chard (Leaves and tender stems, washed and chopped)
• 1 lb lacinato kale (Stems removed; leaves chopped)
• 0.25 tsp red pepper flakes (Optional)
• 1 large egg (Beaten, for the filling)
• 1 tbsp extra-virgin olive oil (For cooking the greens)
• kosher salt (To taste, for dough and filling)
• black pepper (Freshly ground, to taste)

Steps

1. 1

   Make the crust. In a large bowl, whisk together the flour, about half of the grated Parmesan, and a pinch of salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

2. 2

   Drizzle in the ice water a tablespoon at a time, tossing with a fork, until the dough just holds together. Do not overwork it. Press it into a disk, wrap, and refrigerate for at least 30 minutes.

3. 3

   While the dough chills, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the pancetta and cook until it has rendered some fat and is lightly browned, about 4 to 5 minutes.

4. 4

   Add the onion and cook until softened and lightly golden, about 5 minutes. Add the garlic and red pepper flakes, if using, and cook until fragrant, about 30 seconds.

5. 5

   Add the Swiss chard and kale in batches, stirring after each addition until wilted enough to make room for more. Cook until all the greens are fully tender, about 8 to 12 minutes.

6. 6

   Transfer the greens mixture to a colander. Let it drain, then press gently but firmly to remove excess moisture; a well-drained filling is essential for a crisp crust. Let cool until warm rather than hot.

7. 7

   Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

8. 8

   Stir the beaten egg, the remaining Parmesan, and black pepper into the cooled greens mixture. Taste and adjust the salt, remembering that the pancetta and Parmesan are already salty.

9. 9

   On a lightly floured surface, roll the chilled dough into a roughly 12-inch round. Keep the dough relatively thick and sturdy rather than rolling it paper-thin.

10. 10

    Transfer the dough to the prepared baking sheet. Mound the greens filling in the center, leaving a border of about 2 inches. Fold the border loosely over the filling, pleating as needed to form a rustic free-form tart; leave the center open.

11. 11

    Bake until the crust is deeply golden and crisp and the filling is hot, about 35 to 45 minutes. If the crust browns too quickly, loosely cover the edge with foil.

12. 12

    Cool the tart on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

The source excerpt gives the dish's identity, yield, technique, and ingredient preferences but does not provide the member-only ingredient list or method. The quantities and detailed steps above are therefore an informed reconstruction, not a verbatim extraction. Beet greens may replace the Swiss chard, but should be cooked a few minutes longer until fully tender. Do not roll the crust too thin, and strain and press the greens well to prevent a soggy bottom.

Nutrition per serving

• main
• savory tart
• baked
• Italian
• Emilia-Romagna
• vegetarian-option
• rustic
• make-ahead-friendly