Savory Chard & Prosciutto Tart

• 2 3/4 cups all purpose flour
• 3/4 cup butter cut into pieces
• 1 egg
• 3 tablespoons ice water
• 1 pinch salt
• 2 cups greens cooked, drained and squeezed dry, chard, spinach, escarole, etc.
• 1 cup sheep
• ricotta cheese
• 1/2 lemon
• 1 handful Parmesan
• 3 slices prosciutto chopped
• salt
• pepper
• 1 egg separated

1. Cook your greens in boiling, salted water depending on the toughness (spinach may only need 20-30 seconds, chard needs 3-4 minutes).
2. Drain and squeeze as much liquid as you can out of the greens.
3. Combine the greens in a bowl with the ricotta, parmesan, lemon, prosciutto, salt & pepper. Taste & check your seasonings.
4. To Assemble the Tart:
5. Preheat oven to 350 F/ 185 C
6. Remove the dough from the refrigerator and split in half.
7. Roll out dough to 1/4 inch or 1/2 cm thickness and line the bottom of a tart or pie pan. (We use 9-inch or 25 cm but you can make individual tarts as well.)
8. Once pastry is lined in pan, brush with egg white then fill with a generous amount of the chard mixture (filling in evenly).
9. Top with the other half of the dough, rolled out to the same thickness. Pinch the edges, closing the tart securely.
10. Brush the top with egg yolk. Cut 2-3 slits to allow the steam to escape.
11. Place in oven, bake 45 minutes - 1 hour until pastry is golden brown & filling is bubbly. Serve warm or room temperature.

flour, butter, egg, water, salt, greens cooked, sheep, ricotta cheese, lemon, handful parmesan, salt, pepper, egg

Taken from www.yummly.com/recipe/Savory-Chard-_-Prosciutto-Tart-1669666 (may not work)