Swiss chard, leek, herb, and ricotta crostata from Six Seasons: A New Way with Vegetables (page 302) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sallyhayden_a78i06 on April 05, 2026

    I wish I had remembered to take an AFTER photo! I’ve made this recipe several times. I agree that the pastry is a bit too sweet but definitely believe in trying it the way the writer intended first go. The pastry is very delicate, something to note.

  • kimberly_73i6dv on March 17, 2026

    Low on time, did not make the crust. Served over toasted focaccia and topped with a poached egg. This filling is delicious and can envision using it several ways. Made slight changes based on what I had at home. Herbs were dill, parsley, chives, fennel fronds. Didn’t have enough ricotta, so added a thick crème fraiche dressing I had on hand that also included shallot and Dijon.

  • breadenthusiast on September 01, 2025

    I also reduced the sugar in the crust but did follow the rest of the recipe. It's delicious and rich, walnuts worked very well in the crust. It's a bit fiddly to shape and the crust was fragile, but thankfully the veg/cheese mixture held its shape well even before baking.

  • aistern on March 31, 2024

    Made the recipe exactly as written and we loved it!!! The lemon zest and red pepper flakes gave a nice flavor twist. Used dill and leeks from the freezer and worked nicely. We liked the sweetness of the crust.

  • Astrid5555 on November 19, 2020

    We loved the filling but not the crust. Very crumbly, maybe because I used almonds instead of walnuts?

  • ksg518 on May 01, 2020

    We've made this several times and loved it each time. The ratio of dough to filling is high but the walnut crust is delicious. The dough can be a little tricky to work with since it wants to crack but the end result is always wonderful.

  • purrviciouz on October 02, 2019

    We loved this and were happy with the sweetness of the crust. I preferred this as leftovers at room temperature with a simple side salad. The recipe didn't say what temp to start it at. I wish I'd seen DKennedy's post before making it but it turned out fine. I started at 375, increased to 400 for a few minutes to achieve browning, then decreased to 325 but next time I'd start at 400 then reduce to 325.

  • SheilaS on September 19, 2018

    I reduced the sugar from 5T to 1T in the walnut crust. I debated baking this in a tart pan so I could blind bake the crust but I figured I'd go with the recipe for the first time. Indeed, the bottom crust isn't as nicely crisp and brown in the very center. It's not bad, and the crisp upper crust kind of makes up for it, but next time, I'll try a tart or pie pan version.

  • clkandel on February 11, 2018

    I used the filling in a puff pastry shell. Delicious! Next time I'll make it with the crust from the recipe.

  • MollyB on November 08, 2017

    Made this as written. The filling was very good, but I didn't really like it with the sweet crust. (My husband did.) If I make it again, I will omit the sugar from the nut crust or perhaps use a different crust.

  • DKennedy on October 23, 2017

    Made this for Tea '17 - based on test batch, I doubled the amount of greens (1 bunch chard, 1 bag pre cleaned TJ's black kale) to give it a better filling to crust ratio. All other ingredients remained the same but I sprinkled more cheese over the hot tart after it was taken out of the oven. Start the tart at a temp. of 400 for 25-35 minutes, then reduce to 325 for the remaining 15-20 minutes. The tart dough can be made ahead and frozen, it thaws easily. The filling can be put together the day before, adding the eggs at the last minute. Impressive presentation and pretty healthy.

  • MmeFleiss on October 17, 2017

    This is my favorite dish from this book so far. We loved it with the full amount of sugar in the crust, but we’re also really fond of the sweet and savory combo.

  • DKennedy on October 06, 2017

    Made a test batch for this tart using the walnut crust in prep for including this on an upcoming tea menu. the flavor profile of the filling is perfect as written. I added sage to the herb mix which was a mistake. Way too powerful. Re the crust, the sweet aspect of the crust was a little weird. If using the nut crust for a savory dish, omit the sugar or cut down drastically. Perfect texture and my test crostata came out exactly like the one in the book. I would caution to roll your dough out to a thin crust or the crust overpowers the filling. Otherwise delicious.

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