Swiss chard and ricotta pie
From Diana, White Plains CSAPre-roasting the chard brings out the flavor while preserving the beautiful colors and texture.
Ingredients
For the filling
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 TBS olive oil
- 1 bunch chard or spinach roughly chopped, washed and drained well
- 1 pie crust recipe follows or use your favorite prepared crust
- 4 eggs
- 1 cup ricotta cheese
- 1 cup grated cheese of your choice Swiss, provolone, pepper jack, Romano
- Salt and pepper to taste
For flaking pastry crust
- 1 cup white whole wheat flour
- 1 cup unbleached flour
- 1 stick butter
- ¼ cup coconut oil
- 1 TBS sugar
- 1 tsp salt
- 1 egg yolk and white separated
- ¼ cup cold milk
- 1 TBS fresh lemon juice
Instructions
- Preheat oven to 400 F. Toss onion and garlic in olive oil and spread in a single layer on a cookie sheet. Roast in the oven for about 2 minutes.
- Toss chard with onions and garlic and roast until wilted, about 5 minutes. Cool.
- Combine eggs, ricotta cheese, and grated cheese in a large bowl. Fold in cooled chard mix. Pour the filling into the prepared crust. Bake until the center is set and the crust is golden, about 30 minutes. Let cool for 15 minutes before serving.
If making flaky pastry crust
- Combine flours, sugar and salt in a medium bowl. Cut in butter until the mix looks like cornmeal. Add coconut oil and mix well.
- Combine egg yolk, milk and lemon juice in a small bowl. Add to flour mix and stir to combine.
- Form into 2 balls; roll on a well-floured pastry cloth.
- Coat a 10-inch tart pan with cooking spray. Roll dough into a 12-inch circle on a lightly floured board. Transfer carefully to the tart pan and gently press the crust into the bottom and side of the tart pan. Use scissors to trim the dough to a ½-inch overhang, then tuck the edge under itself all the way around. Flute the edges using your finger or a fork.
Notes
If making your own crust add 45 minutes to prep time. Total time will be 1 hour and 35 minutes.