1 red onion
1/2 head radicchio
1/2 head beet greens (can sub chard or chiffonade collards, don’t overdo it though)
salt & pepper
Dice the red onion. Cut the radicchio into small squares. Chiffonade the beet greens. In a large sautee pan cook the red onion with the olive oil until translucent, adding plenty of salt & pepper, at high heat for 2 minutes and then to medium low heat until cooked through. Add the raddichio and cook 1-2 more minutes. Add the beat greens and cook until wilted. Adjust seasoning.
In a tart pan or by forming a galette, place the rolled and chilled crust, and fill with mixture. For color and tenderness, brush outside of dough with egg yolk & water mixture. Cook at 425 for 20-30 minutes until golden.
Touch it off with a bit of hard Italian cheese grated. I used something similar to Asiago but a little closer to Pecorino Romano.
Wine: A sicilian red, such as Nero D’avola, will have enough punk to stand up to the bitterness of the raddichio and greens.