by thirschfeld
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thirschfeld's Notes:
Expand1 cup whole wheat pastry flour Ask a question about this ingredient
1/4 cup buckwheat flour Ask a question about this ingredient
1/4 cup parmesan cheese, grated Ask a question about this ingredient
1/2 cup unsalted butter, softened Ask a question about this ingredient
two finger pinch of salt Ask a question about this ingredient
1 bunch Cavolo nero, chopped, rinsed and dried, 8 loose cups worth Ask a question about this ingredient
1 cup yellow onion, peeled, small dice Ask a question about this ingredient
2 teaspoons fresh garlic, minced Ask a question about this ingredient
3 anchovy filets, minced Ask a question about this ingredient
1 1/4 cup whole milk ricotta Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1/2 cup parmesan cheese, grated Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
Preheat the oven to 350 degrees.
Ask a question about this stepPlace the whole wheat pastry flour, buckwheat, parmesan, butter and salt into a large mixing bowl and stir it with a wooden spoon until it looks like a combination of cous cous and cornmeal. You may need to rub some of the bigger pieces between you hands to break up the butter.
Ask a question about this stepDump the crumbs into an 8 inch tart pan. Starting at the edges press the crumbs into the flutes. Use you index finger as a back stop by placing it at the top of the flute and pushing the flour up to it. Pack the crust tightly and evenly. Once you have finished the crust bake it in the oven for 20 minutes. Remove it from the oven.
Ask a question about this stepWhile the crust is baking heat the olive oil and butter over medium heat in a 12 inch saute pan. Add the onions, anchovies and garlic. Season them with a little salt and fresh ground pepper. Saute them gently without coloring and until they are soft. You may need to adjust the heat and you will want to stir them to keep them from coloring.
Ask a question about this stepOnce the onions are soft add the Cavolo nero and toss and stir it to coat it with oil. Season again with a little salt and fresh ground pepper. Add the water and cover the pan. Let the Cavolo nero steam until tender but still vibrant in color, about 8 minutes over medium heat.
Ask a question about this stepIn a large mixing bowl combine the ricotta, parmesan and the eggs. Add a 1/2 teaspoon of salt and a few grinds of pepper and stir to combine.
Ask a question about this stepOnce the Cavolo nero is tender taste it and adjust the seasoning as necessary. Make sure all the water has simmered away from the Cavolo nero, you don't want it to be to wet. Let it cool for a couple of minutes and then add it to the ricotta and stir it well to combine.
Ask a question about this stepCarefully spoon the filling into the tart and smooth and level it out. Place the tart into the oven and bake it for 50 to 60 minutes or until set and nicely browned.
Ask a question about this stepWhen the top has browned remove the tart from the oven and let it cool to room temperature before cutting. Serve at room temperature.
Ask a question about this stepThe squash and apples sound great AJ. I've been busy lately and haven't been around much. I was just saying to the Mrs. I need to make this soon, then your message popped up. Guess it is time.
we had this for dinner tonight (with your recommended grapefruit salad on the side) - wonderful! lovely tart with an especially lovely crust! thanks for the recipe :)
Thank you arielleclementine so glad you enjoyed it . I was just thinking about the tart the other day and can't wait for my kale from the garden to be ready.
This sounds so good! I will be growing Cavalo Nero this summer, cant wait to use it in this tart!
I've yet to try buckwheat in bread or crusts, and can see I need to correct this oversight! I love this recipe!
On the menu tomorrow . . . don't have any buckwheat and current pace of client work means no time to shop, either, so will probably substitute 1/2 barley and 1/2 pumpernickel (rough rye). I am so looking forward to this. And I know the family is going to love it. Will buy buckwheat next time I go to The Food Mill. Very tricky to use, though, as I suspect you're figuring out. ;o)
This sounds (and looks) amazing!
Thank you Sadassa-Ulna
everything about this sounds wonderful, but that crust in particular sounds amazing. I am such a sucker for buckwheat. And parmesan.
Thanks SaltHands, buckwheat might be my favorite ingredient at the moment.
I am a kale fan. And I love your use of buckwheat flour. Nice recipe!
Thanks TasteFood but back at ya. I have been really enjoying your blog posts of late. Great work!
This looks fantastic. I love cavolo nero, and love your use of whole wheat and buckwheat flours in the crust.
thanks lastnightsdinner. I was just over on twitter and I hope to see a recipe and photo of that rascally rabbit.
Love the kale! Have a packet of Nero Di Toscana seeds from Territorial that I can't wait to plant. Did you make your own ricotta?
I have grown kale in the past and this year I plan to grow Nero too. I did not make my own ricotta but I have made ricotta in the past. There is a great recipe on food52 by Jennifer Perillo for homemade ricotta under her recipe for manicotti http://www.food52.com/recipes/2768_jennies_homemade_manicotti
Wowsa! This looks so yummy!!! :)
thank you Sunchowder
You never fail to bring it on. Off to the market as soon as I stop choking on my saliva!
thank you and if you make it let me know how you like it
This looks fantastic! Love the buckwheat in the crust and ricotta in the filling.
thank you boulangere
thanks drbabs
Mmmmmm. I love your crust! I have some buckwheat flour that I bought for a Kim Boyce recipe.
I love buckwheat flour and Good to the Grain is awesome too
Made this again last night . . . . no buckwheat flour in the cupboard, so I used half barley and half AP. Subbed pecorino romano and a hard Spanish sheep's milk cheese for the parmesan. Used Jennifer Perillo's homemade ricotta (made a few minutes before!!) Required only 45 minutes to cook. Let it rest for ten minutes, and served it warm for dinner with roasted butternut squash and lightly sauteed, unsweetened Fuji apple slices. Perfect fall dinner!! ;o)