-
1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
-
2
To make the dough, sprinkle the yeast and sugar over the water in a medium bowl and stir to dissolve the yeast.
-
3
Let stand until foamy, about 5 minutes.
-
4
Whisk in the oil, egg, and salt.
-
5
Whisk in the flour 1/2 cup at a time until the dough is too stiff to work with a spoon.
-
6
Turn the dough out onto a floured work surface and knead until smooth and elastic, about 4 minutes.
-
7
Dust with flour as needed to keep the dough from sticking.
-
8
To make the dough in a stand mixer fitted with a dough hook, combine the ingredients on low speed, then knead on high speed for 5 minutes.
-
9
Place the dough in an oiled bowl, turn to coat, and cover with a damp towel or plastic wrap.
-
10
Let rise in a warm place until doubled in size, about 45 minutes.
-
11
To make the filling, chop the chard into bite-sized pieces.
-
12
Melt the butter in a large skillet over medium heat on the floor of the wood-fired oven or on the stove top, then add the chard.
-
13
Roast until the chard wilts and is tender, about 10 minutes.
-
14
Lightly salt.
-
15
Add a small amount of water if the pan is dry.
-
16
Add the green onions, spinach, arugula, parsley, and basil, then lightly salt.
-
17
Cook over medium heat until tender, about 5 minutes.
-
18
Add the raisins and salt and pepper to taste.
-
19
Reserve 2 tablespoons of the beaten eggs.
-
20
Using a whisk, beat the remaining beaten eggs with the ricotta and milk in a large bowl until smooth.
-
21
Stir in the cheeses, nutmeg, and the greens.
-
22
Taste and adjust the seasoning.
-
23
On a lightly floured board, divide the dough into 2 pieces.
-
24
Roll one piece out to an 11-inch round that is 1/8 inch thick.
-
25
Fit the dough into a 9-inch springform tart pan that is 3 inches deep.
-
26
Add the filling.
-
27
Roll out the second piece of dough to the same thickness.
-
28
Using a ravioli cutter, cut into 3/4-inch-wide strips.
-
29
Place the strips 1/2 inch apart across the surface of the tart, weaving alternate strips to create a lattice.
-
30
Cut extra dough to 1 inch from the top of the pan.
-
31
Fold the draped dough up over the strips, and crimp the edges with your fingers or a fork.
-
32
Brush the lattice and rim with the reserved beaten egg.
-
33
Place on a baking sheet pan and bake for 25 to 30 minutes, or until golden brown.
-
34
Let cool for 10 minutes on a wire rack, then remove the springform rim.
-
35
Let cool for 20 to 30 minutes, then cut into wedges and serve.
