Escarole Tart Recipes

Steps:

• Cook 3 minced garlic cloves in a skillet with olive oil until golden. Add a few pinches of red pepper flakes. Stir in 1 head torn escarole in batches, season with salt and toss. Cover and cook until the greens are wilted, 5 minutes.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray
• Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the pan, cover and cook until wilted. Add the wine and cook for 1 minute. Remove and discard the garlic cloves. Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture. Transfer the greens to the bowl of a food processor. Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds. Add the currants and pulse to combine.
• Unroll the pie crusts. Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges. Brush the crust with the beaten egg, then spoon in the filling and distribute evenly. Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork. Cut three slits in the top crust to allow steam to escape. Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes. Allow the pie to cool for at least 30 minutes before slicing.

Steps:

• Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
• Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8-10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12-15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
• Add beans and their liquid; cook until flavors meld, 12-15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15-20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

Steps:

• In a small saucepan, heat extra-virgin olive oil over medium-high. Add shallot and season with coarse salt and ground pepper; cook until soft, about 4 minutes. Add apples and cook until beginning to soften, about 5 minutes. Remove from heat and stir in cider vinegar. In a large bowl, toss escarole, roughly chopped, with apple mixture; season with salt and pepper.