Ligurian Swiss Chard Pie
Experience the flavors of Liguria with Phyllis's Swiss Chard Pie. A delicious vegetarian tart packed with chard, onions, and pine nuts, perfect for any season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Springform pan
- Rolling pin
- Food processor
- Saute pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Colander
- Chef's knife
- Cutting board
- Fork
- Pastry brush
- Pointed knife
- Oven
- Stove
- Cooling rack
- Serving platter
- Saucepan
- Pastry cutter
- Wooden spoon
- Grater
- Plastic wrap
- Kitchen towel
- Baking sheet
- Spatula
- Fine-mesh sieve
Ingredients
- 3 cups unbleached flour
- ¼ tsp. salt
- 12 Tbsp. = 6 oz. cold butter
- 2 large eggs
- Ice water as needed to moisten mixture
- Olive for sauteing
- 1 onion chopped
- Approx. 1/3 cup chopped Italian parsley
- 6 cups coarsely chopped Swiss Chard leaves
- 2 tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. freshly ground nutmeg or to taste
- ¼ cup golden raisins, plumped in hot water & drained
- ¼ cup pine-nuts, toasted or same amount of slivered almonds, toasted
- 3 eggs, lightly beaten
- 1 cup ricotta cheese, not skim
- 2/3 cup grated Parmigiano
- Fine dry breadcrumbs (recommended)
- Egg wash for crust
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