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1
In a large skillet, heat the olive oil over medium-low heat and soften garlic.
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2
Add greens in batches to pan and cook until they just start to wilt.
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3
Season with salt.
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4
For the dough, place flour, sugar and salt in a mixer with a paddle attachment.
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5
On low speed, add the butter.
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6
Mix until the square edges of the butter begin to become round, 30 seconds.
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7
Remove the bowl from the mixer and, with your fingers, smear the butter pieces between your fingertips.
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8
Return the bowl to the mixer and, on low speed, drizzle in the ice water.
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9
Stop the mixer as soon as the water is incorporated.
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10
Remove the bowl again and finish incorporating the dough with your hands.
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11
Gather the dough into a ball and cover in plastic wrap.
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12
Flatten into a disc and refrigerate for at least 2 hours.
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13
Preheat the oven to 350 degrees.
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14
Lightly flour a sheet of parchment paper, and place the dough on it.
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15
Flour the dough lightly and cover with another piece of parchment.
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16
Roll the dough out to form a 14-inch circle.
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17
Remove the top piece of parchment.
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18
Invert the dough onto an oiled baking sheet and remove the other piece of parchment.
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19
Cover the dough with aluminum foil and prick with a fork.
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20
Shape the foil into a 12 1/2-inch circle so that there is a 1 1/2-inch border of dough.
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21
Spread the pie weights on the foil.
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22
Fold the dough border over the foil border, making an edge for a round tart, pinching the dough in every 2 inches or so.
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23
Whisk together the egg and milk and brush this on the dough's edge.
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24
Blind-bake the crostata dough for 30 minutes.
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25
Remove the foil with weights and spread the wilted-greens mixture on top of the crostata.
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26
Sprinkle with the feta and Aleppo pepper.
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27
Cover the entire crostata with foil and bake for 15 minutes.
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28
Remove the foil and bake for 5 more minutes, or until the pastry edges are nicely browned.
