Homemade flaky whole grain crust and creamy ricotta swiss chard filling make this Swiss Chard Ricotta Pie a perfect seasonal dish that you can enjoy for almost every meal, from brunch to dinner.
It has been a couple of intense weeks here in Italy. The city seems to sleep, and our countryside has totally evolved, filling our eyes with natural beauty. Being in the countryside helps me a lot when bearing the lockdown situation we are in. The gardening season has officially begun, and we have sown so many different varieties this year - the garden will look like a jungle in summer, and I can't wait!
Being in constant connection with nature gives my mind the possibility to wander. After a whole day of working, I take some time to walk in our woods, pick some wildflowers, or even asparagus if I find any. Our fields are entirely green, and the Swiss chard is growing everywhere. The spring is extremely warm this year with the most beautiful days, and I can not be grateful enough that I can actually enjoy it.
Being almost self-sufficient, growing your produce, and having your animals get a new dimension when quarantine. Now, more than ever, I appreciate our small garden and everything these fields are giving us.
This savory Swiss chard ricotta pie was inspired by one of those walks in the fields. After collecting a handful of swiss chard down the hill and passing by the chickens to collect fresh eggs, I remembered that I have some sheep ricotta our neighbors down the street have left for us. I knew we would have a pie for dinner.
An easy whole grain shortcrust, some freshly beaten eggs mixed up with ricotta, and slightly blanched chard, and the pie is ready for the oven. This time I was in the mood for some decoration, but you can also make a Swiss chard tart if you feel more like it. Use half of the crust ingredients to make one round base and cover it with filling. The result will be great, I assure you.
This shortbread crust is made with olive oil instead of butter, and if you use whole grain flours, you will get a tasteful tart with enough crunch and texture. I always use spelt flour, but a mixture of spelt and rye flour would work perfectly as well. As this might be a sensitive period to find all different kinds of flour, you can also use regular white flour or a combination of whole wheat and all-purpose flour as well. The recipe calls for sesame seeds as they add that extra flavor, but it is totally up to you if you want to add them or not. No need for adding eggs or butter – this tart base is light in texture and so tasteful. Perfect for vegan recipes and veggie tarts.
alternatives to the recipe
In my kitchen, everything is versatile. 🙂 If you don't have Swiss chard, use spinach or other leafy greens such as chicory. If you don't have sheep ricotta use the regular one or even a mixture of mild, fresh cheeses. The taste of the pie will depend on how strong your cheese is, and I wouldn't recommend using those that have a strong flavor as they will completely cover the taste of Swiss chard in the filling.
I hope you will enjoy this recipe and if you decide to make it, make sure to tag me on Instagram @thehungryapron and use #makingordinarymagical to find and share your creations!
Savory Swiss Chard Ricotta Pie
Marija Gvozdenovic
INGREDIENTS
Serves 8
For the crust
500g spelt flour
90ml olive oil
4 tbsp sesame seeds
pinch of salt
ice-cold water
FOR THE filling
250g ricotta cheese
300g blanched Swiss chard
2 eggs
salt to taste
ground black pepper to taste
1 egg yolk + 2 tbsp milk for brushing
METHOD
In a large bowl mix together flour, sesame seeds, and salt. Add olive oil and start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.
Prepare your filling by beating 2 eggs and mixing them with ricotta. Add in slightly cut blanched Swiss chard. Adjust with salt and pepper.
Preheat your oven at 180°C. Prepare a round baking dish Ø24cm and cover with a baking sheet. Roll out the half of your dough on a lightly floured surface and transfer it to the baking pan. With a fork, make little holes, so your pastry doesn’t rise while baking. Cover with swiss chard ricotta filling. Repeat the process with the other half of the dough and cover the pie by sealing the edges. Brush the pie with egg yolk mixture and bake for 40-60 minutes until your pastry has a nice golden color. Serve warm.
NOTES
If you decide to make a tart instead of a pie, use half of the ingredients for the crust and the same amount of filling. Check your tart after 30 minutes as it will take less to bake than a pie will.
