Food Network
Home> Recipes> Healthy>
Swiss Chard and Ricotta Crostata Recipe

Swiss Chard and Ricotta Crostata

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: Secret to Swiss Chard and Ricotta Crostata

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (39)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 39

Showing 1-10 of 39

Sort by:

Newest

  • on March 25, 2012

    Flag

    What an amazing recipe. Saw it on the food network this morning and decided to try it out myself. The pastry is sensational. I added bacon and mushrooms to this recipe which has made it a meal on its own. Next time I will make individual servings and serve it as a mid week meal maybe with a poached egg.
    TRY IT, you won't be sorry :
    I love Anne Burrell and her recipes, she makes cooking fun!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 02, 2012

    Flag

    Made as written and turned out even better than our high expectations. We typically have excellent outcomes with Chef Burrell's recipes, including this one.

    Chard is our favorite green veg and we're always looking for recipes that use it. Filling in this dish was wonderful for flavors and texture. The crust was fantabulous! Easy to work with, tender, perfeclty seasoned. Can see it being a crust recipe we'll use for other things.

    One note, did not see the show episode in which this was made and the only surprise was that the finished crostada was a little thicker than what we imagined it would be.

    With a salad, this would be a lovely main course for a lighter meal. And it is so nice to see and taste that it is also "company worthy".

    Added benefit - your home will smell wonderful while this bakes!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2011

    Flag

    Simple, delicious and beautiful! Will be making this again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 28, 2011

    Flag

    Update: I already gave this recipe a rave review, but I recently used the crust from the recipe to make savory turnovers for a gathering, and they were wonderful. The crust is quick, easy and works with a variety of savory fillings. A great addition to the go-to recipes that are flexible and make you look like a pro!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 09, 2011

    Flag

    A most delicious dish, even for a main dish. I did cheat a little by using a bought pastry from the refrigerator section. This is a dish I make at least every other week. Go Anne!
    My daughters even asked for this recipe for their families. My ten year of grandson said "MMMM Mama, it that a crostata I smell?" We love it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2011

    Flag

    Anne is a genius!! Once again I tried to make a dish of hers that I had never done before and it was AMAZING!!! She is unbelievably talented! This dish was not only gorgeous when it came out of the oven but it tasted phenomenal! My guests all agreed and it smelled awesome while it was baking too! Anne you have now made my very short list of favorite chefs!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 27, 2011

    Flag

    I made this a couple of weeks ago. It was my first time making dough in the food processor, but it came out perfect. The crostata was very tasty. It should be eaten right away. I didn't think it was as good the next day.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2011

    Flag

    The flavors and seasonings were amazing. A perfect compliment to the delicacy of the cheeses and pairs nice with a wine. I added some sun dried tomatoes and artichokes to the filling mixture and it was drop dead sexxxy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2011

    Flag

    Delish!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 09, 2011

    Flag

    Once again, Anne Burrell demonstrates that she's an excellent teacher, not just another stand-and-stir TV chef. This is a super-versatile dish with lots of easy variations.

    Honestly, I've never made it exactly according to the recipe. I can't see plopping $7 worth of mascarpone into the crust, so I use cream cheese and add a bit of extra heavy cream to get the dough together.

    The version I'm making right now adds some bacon to the filling, substitutes caramelized Walla Walla onions for the leeks and radish and turnip greens for the chard. (I've gotta use as much of my farm box as I can - and this dish is a greens magnet.

    Please, please, please write a cookbook, Ms Burrell. Not just recipes, but more techniques.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.