1bunch chard or spinachroughly chopped, washed and drained well
1pie crustrecipe follows or use your favorite prepared crust
4eggs
1cupricotta cheese
1cupgrated cheese of your choiceSwiss, provolone, pepper jack, Romano
Salt and pepper to taste
For flaking pastry crust
1cupwhite whole wheat flour
1cupunbleached flour
1stick butter
¼cupcoconut oil
1TBSsugar
1tspsalt
1eggyolk and white separated
¼cupcold milk
1TBSfresh 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.