Silverbeet and Ricotta Crostata

Recipe's preparation

Crust

Grate the parmasan Sp 9 / 10sec

Add the flour, salt, cayenne and butter 20sec / Sp 6 to till like breadcrumbs.

Add the mascarpone and eggs mix Sp 6 for 20 sec till ball is formed, refrigerate for at least 30 minutes.

Roll out on thermomat dusted with flour into a circle

Filling

Add oil and smashed garlic & crushed red pepper to "Closed lid" T3min / Varoma / S2 - remove garlic and discard

Add silverbeet stems, leeks and water & season with salt "Counter-clockwise operation" T 3min / 100 / S2

Add silverbeet greens "Counter-clockwise operation" 1min / 100 / S2

In a large bowl combine the ricotta, parmasan, egg, cayenne & the silverbeet mixture - set aside to cool

Heat oven to 190

Pile the cooled silverbeet mixture into the centre of the rolled pastry - make sure you place baking paper underneath to allow you to lift onto baking tray

Pleat the pastry up over the beet mixture leaving a 10cm border of dough along the outside edge - creating a free form pie

Brush the top of the dough with the egg wash mixture and bake in the prepared oven until the crust is firm, golden brown and shiny, about 45 - 50 minutes. Remove from the oven and let cool for 10 - 15 minutes before sliciing, this will allow for easier slicing

Serve at room temperature.

What a deligthful lunch or dinner!