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Escarole Tart

  • servings: 8




  • 2 large heads escarole (about 32 cups), cored and coarsely chopped
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 4 anchovies
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup golden raisins
  • Coarse and freshly ground black pepper
  • Pinch of crushed red pepper (optional)
  • All-purpose flour, for work surface
  • Herbed Pate Brisee
  • 1 large egg, lightly beaten


  1. Step 1

    Preheat oven to 425 degrees. In a large skillet, cook escarole, covered, over medium heat until wilted, about 8 minutes. Remove from heat. Place in a sieve set over a medium bowl, and let drain. When cool enough to handle, place in a towel, and squeeze to remove excess liquid; set aside.

  2. Step 2

    In the same skillet, heat oil over medium heat. Add garlic and anchovies, and cook until fragrant, about 1 minute. Add reserved escarole, olives, and raisins. Cook, stirring occasionally, until completely combined and no liquid remains in the skillet. Season with salt and black or red pepper. Spread on a baking sheet to cool.

  3. Step 3

    On a lightly floured surface, roll smaller piece of dough into a 12-inch round, about 1/8 inch thick. With a dry pastry brush, brush off any excess flour. Gently press into a 10-inch tart pan with a removable bottom. Add filling, and spread evenly.

  4. Step 4

    On a lightly floured surface, roll out remaining piece of dough to an 1/8-inch-thickness. Cut into strips, 1/2 to 3/4 inch wide. Weave the strips forming a lattice top over the filling. Press edges to seal. Trim dough flush with the tart pan.

  5. Step 5

    Brush tart evenly with egg. Bake until crust is golden brown and filling is heated through, 35 to 45 minutes. Transfer to a wire rack, and let cool. Serve warm or at room temperature.

Martha Stewart Living, October 2003