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1
Make the marmalade In a large skillet, cook the bacon in the oil over moderately high heat, stirring occasionally, until browned and crisp, about 8 minutes.
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2
Using a slotted spoon, transfer to a paper towellined plate to drain.
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3
Pour all but 2 tablespoons of the fat from the skillet into a heatproof bowl.
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4
Add the shallots to the skillet and cook over moderately low heat, stirring, until softened but not browned, about 3 minutes.
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5
Add the vinegar and brown sugar and cook over moderately high heat, stirring occasionally, until the vinegar is reduced by half, about 2 minutes.
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6
Whisk in the chicken stock and cook until reduced to a thick syrup, about 5 minutes.
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7
Stir in the bacon and whisk in 1/3 cup of the reserved bacon fat.
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8
Let cool until thickened slightly, then season with salt and pepper.
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9
Make the crust Preheat the oven to 350.
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10
In a stand mixer fitted with the paddle, combine the flour, sugar and a generous pinch of salt.
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11
At medium speed, gradually add the melted butter and the egg until a dough forms.
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12
Turn the dough out onto a lightly floured work surface, gather up any crumbs and press the dough into a disk.
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13
Working on a sheet of parchment paper, roll out the dough to a 12-by-10-inch oval, about 1/8 inch thick.
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14
Slide the dough on the parchment onto a large baking sheet; brush with the egg wash and top with another sheet of parchment paper and another baking sheet.
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15
Bake for about 10 minutes, until just set.
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16
Remove the top baking sheet and parchment paper and bake the crust for 10 minutes more, until browned and crisp.
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17
Transfer to a rack to cool.
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18
Meanwhile, make the topping On a large rimmed baking sheet, toss the mushrooms with the brussels sprouts, pearl onions and oil.
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19
Season generously with salt and pepper.
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20
Bake for about 35 minutes, until the vegetables are tender and lightly browned.
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21
Let cool slightly.
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22
Transfer the crust to a platter and spread half of the bacon marmalade on top.
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23
In a large bowl, toss the roasted vegetables with the escarole, Swiss chard, shaved carrot and radicchio; season with salt and pepper.
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24
Pile the vegetables on the crust and serve.
