1-1/2 cups  (375 mL)  ricotta cheese

8 plum tomatoes (about 2 lb/1 kg)

1-3/4 tsp  (9 mL)  salt (approx.)

2 bunches or pkgs spinach (each 10 oz/300 g)

1/4 cup  (60 mL)  extra-virgin olive oil

2 cloves garlic, minced

2 sweet peppers

1 eggplant (about 1-1/2 lb/750 g)

1/4 tsp  (1 mL)  pepper

1 egg, beaten

3 tbsp  (45 mL)  sour cream

2 tbsp  (30 mL)  all-purpose flour

Pinch nutmeg

1/2 cup  (125 mL)  bread crumbs

2 cups  (500 mL)  shredded Asiago or provolone cheese

1 cup  (250 mL)  loosely packed fresh basil

1 tbsp  (15 mL)  whipping cream or beaten egg

Pastry:

2 cups  (500 mL)  all-purpose flour

2 tsp  (10 mL)  baking powder

2 tsp  (10 mL)  granulated sugar

1/4 tsp  (1 mL)  salt

1/2 cup  (125 mL)  butter

1/4 cup  (60 mL)  cream cheese

2 tbsp  (30 mL)  sour cream

2 eggs

Pastry: In bowl, whisk together flour, baking powder, sugar and salt; set aside. In food processor, combine butter, cream cheese, sour cream and eggs until smooth. Add flour mixture; process until dough forms ball. On floured surface, knead until smooth, about 30 seconds. Wrap in plastic wrap. (Make-ahead: Refrigerate for up to 2 days. Bring to room temperature.)

In fine sieve set over bowl, drain ricotta for 1 hour.

Trim off ends of tomatoes; slice into 1/2-inch (1 cm) thick slices. On rimmed baking sheet or other flat surface, place tomatoes in single layer and sprinkle with 3/4 tsp (4 mL) of the salt; let stand for 1 hour. Place in colander; pressing out excess moisture and salt. Set aside.

In large pot, place spinach with just water clinging to leaves; sprinkle with 1/2 tsp (2 mL) salt. Cover and cook over high heat until wilted, 3 to 4 minutes. Drain in colander; refresh under cold water. Drain again, pressing out excess moisture. Chop roughly; place in heatproof bowl.

In skillet, heat half of the oil over medium heat; fry garlic and pinch of salt until aromatic, about 1 minute; stir into spinach. Set aside.

Grill peppers, turning, until skin is charred; transfer to bowl. Cover with plastic wrap and let cool. Peel and cut into 1-1/2-inch (4 cm) wide strips. Set aside.

Peel off half of the eggplant skin, leaving striped effect. Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush both sides with remaining oil and sprinkle with 1/4 tsp (1 mL) of the salt and pepper; grill on greased grill over high heat until browned and tender, about 5 minutes. Set aside.

In bowl, mix together drained ricotta, egg, sour cream, flour, 1/4 tsp (1 mL) of the salt and nutmeg; set aside.

On floured surface, roll out pastry into about 16-inch (40 cm) circle, trimming to smooth edge. Fit pastry into greased 9-inch (23 cm) springform pan, leaving overhang. Sprinkle bread crumbs over bottom of pastry.

Layer filling in following order: eggplant, half of the tomatoes, half of the Asiago cheese, spinach mixture, remaining tomatoes, ricotta mixture, basil, peppers and remaining Asiago cheese. Fold pastry overhang attractively over filling, leaving centre open. Brush pastry top with cream.

Bake in 375F (190C) oven until pastry is golden and filling is hot, about 1-1/2 hours, shielding top with foil after 1 hour. Let cool on rack for at least 2 hours. Serve at room temperature.

Makes 8 servings.

Swiss Chard Pasta

Ingredients

Preparation