Swiss Chard and Mushroom Pie
Baking and Desserts | Italian cuisine
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
Swiss Chard and Mushroom Pie
Ingredients
- All-purpose flour - 1 cup
- Whole Wheat Flour - 1 cup
- Salt - 1 teaspoon
- Butter - 7.1 oz
- Apple Cider Vinegar - 1 tablespoon
- Ricotta cheese - 4.2 oz
- Olive Oil - 3 tablespoons
- Fresh Mushrooms - 4.2 oz
- Minced garlic - 1 clove
- Swiss Chard - 1 bunch
- Herbs - 2.5 oz
- Lemon Zest - 1 teaspoon
- Freshly squeezed lemon juice - 1 teaspoon
- Sea Salt - to taste
- Chicken Egg - 1 piece
Step by Step guide
Step 1
Combine the two types of flour and salt in a food processor. Add the butter and mix until almost uniform (the mixture should have pea-sized pieces of butter).
Step 2
Transfer the mixture to a large bowl; drizzle with vinegar and ¼ cup of chilled water. Mix with a fork, adding 1 tablespoon of chilled water as needed, until the dough comes together; lightly knead to eliminate dry clumps (do not overwork, the dough should not be smooth). Form into a thick disc and wrap in plastic wrap. Chill for 2 hours.
Step 3
Make ahead: The dough can be prepared up to 2 days in advance. Store in the refrigerator.
Step 4
Preheat the oven to 200˚C (400˚F). Season the ricotta with salt and pepper and set aside.
Step 5
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and sauté for about 5 minutes, until golden brown, stirring occasionally. Transfer to a small bowl.
Step 6
Heat 1 tablespoon of oil in the same skillet over medium heat. Add the garlic and sauté, stirring, for about 30 seconds, until fragrant. Add half of the Swiss chard, season with salt and pepper, and sauté, stirring, until partially wilted. Add the remaining Swiss chard and sauté for about 4 minutes, stirring occasionally, until fully wilted. Remove from heat; season with salt and pepper. Set aside.
Step 7
Roll out the dough on parchment paper lightly dusted with flour into a circle about 35 cm in diameter and 0.8 cm thick. Transfer the dough on the paper to a baking sheet. Spread ¾ of the ricotta on the dough, leaving a 4 cm border. Sprinkle with the prepared Swiss chard and mushrooms. Distribute the remaining ricotta over the vegetables. Fold the edges of the dough over the filling (a 4 cm border should form); brush with egg. Bake the pie for 35–40 minutes until golden brown, turning the baking sheet once. Allow to cool slightly on the baking sheet.
Step 8
Mix the herbs with the lemon juice and remaining 1 tablespoon of oil in a small bowl, season with salt. Sprinkle the pie with the herbs, zest, and sea salt.
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