Michael Romano of the Union Square Cafe creates this scrumptious tart wrapped in a custard, topped with cheese, and filled with vegetables.
- 1 teaspoon olive oil
- 5 tablespoons olive oil
- 8 cups cut into 1/8 inch rounds and rinsed well leeks, white and light green parts only,
- 14 cups green Swiss chard, ribs removed and coarsely chopped
- 8 large eggs
- 1 cup finely grated Parmigiano- Reggiano cheese
- 2 cups heavy cream
- 1 1/2 cups sheep's milk ricotta cheese
- 1 teaspoon Aleppo or Cayenne pepper
- Coarse salt, to taste
- Freshly ground black pepper, to taste
Heat oven to 350 degrees. Lightly brush a 3-quart baking dish with 1 teaspoon olive oil; set aside. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add leeks; cook slowly until tender, about 5 minutes. Remove leeks; drain in a colander. Transfer to a medium bowl to cool. Add 1 tablespoon olive oil to Dutch oven; repeat cooking and draining process with celery. Add 1 tablespoon olive oil to Dutch oven, and repeat cooking and draining process with Swiss chard.
In a large bowl, combine the eggs, 1/2 cup Parmigiano-Reggiano, cream, ricotta, Aleppo pepper, and 2 tablespoons olive oil. Season with salt and black pepper. Whisk until well combined.
Add cooked vegetables to egg mixture; thoroughly combine. Pour into prepared baking dish. Spread evenly; cover with foil. Pull a rack out of the oven, and set a roasting pan on top; fill pan with 2 inches warm water. Place baking dish in roasting pan; slide rack back into oven. Bake 40 minutes. Uncover; continue baking until set, about 20 minutes.
Heat broiler. Sprinkle remaining 1/2 cup Parmigiano-Reggiano over the tortino. Place under broiler until lightly browned. Cut into squares, and serve warm.