Torta Rustica

Filling: 1 bunch Swiss chard, chopped and lightly steamed 4 cloves garlic,
minced 3 cups broccoli, cut into small florets and lightly steamed 1/2 cup
chopped tomatoes 1 9-ounce package frozen artichoke hearts, thawed, drained
1/2 cup nonfat ricotta cheese 1/4 cup grated Parmesan cheese Salt and
pepper

1. In a large mixing bowl, dissolve yeast in water, cover, and let stand
for 10 minutes, or until foamy. Add oil, salt, pepper, and whole wheat
flour and mix well. Stir in white flour 1/2 cup at a time until a stiff
dough is formed. Turn out onto a lightly floured surface and knead for
about 5 minutes, adding flour as necessary, until dough is smooth and
elastic. Place in lightly pansprayed mixing bowl, cover with plastic wrap
or a dish towel, and let stand in a warm place until doubled, about 1 hour.
2. In a medium bowl, combine chard with 1/2 of the minced garlic. In
another bowl, combine broccoli, tomatoes, and remaining garlic. In a third
bowl, combine artichoke hearts, ricotta and Parmesan. Season each
combination to taste with salt and pepper. 3. Preheat oven to 375 and
lightly pan-spray a 2-quart casserole or souffl? dish. Roll out 2/3 of the
dough into a 16-inch circle. Fit dough into casserole, covering bottom,
sides, and extending 1-inch over the edg! e. Layer chard mixture, broccoli
mixture and artichoke mixture into casserole. 4. Roll remaining dough into
a circle 2-inches larger than the top of the casserole. Fold edges of top
dough over bottom dough and pinch with fingers to seal. Cut air vents into
the top, brush with cold water, and bake for 30 minutes or until lightly
browned. Makes 6 servings.