Rustic Tart Of Wild Greens

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La Tavola Marche


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2 3/4 Cups (250 gr) all purpose flour

3/4 Cup (150 gr.) butter, cut into pieces

1 egg

2-3 Tablespoons ice water

pinch of salt

2 Cups (400 gr) of cooked, drained and squeezed dry greens (mix of wild greens or chard, spinach, escarole, etc.)

1 Cup (250 gr.) sheep’s milk ricotta cheese

zest of half a lemon

generous handful of Parmesan

2-3 slices of prosciutto, chopped

salt & pepper

1 egg, separated

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