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Swiss Chard and Potato Crostrata

My admiration for Lidia Bastianich started with my grandmother.  She would watch the show and then tell me all about the food that was made.  The irony was that my grandmother was so like Lidia if the two cooked side by side, you would not be able tell the two apart.  My sweet grandmother passed away more then a decade ago and when I miss her so much it hurts, I find myself watching Lidia and feeling comforted.  I came across this recipe during my latest Lidia-fest and the result was superb.  I never made a crust with oil and I had doubts through the entire process but sure enough, the result was a flaky crust that had the flavor of olive oil and held the filling well.  I noticed that it did not brown like butter crusts do but it was indeed baked through.

Swiss Chard and Potato Crostata (adapted from Lidia's Mastering the Art of Italian Cuisine 2015)
Serves 8-12

240 grams ap flour, more for rolling the dough
1/2 tsp kosher salt
1/2 cup olive oil
1/3 cup cold water

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