Recipe: Swiss Chard Pie

recipelink.com Chat Room Recipe Swap - 2001-02-01
From: Nancy,.SanFran

Swiss Chard Pie
Recipe By : Los Angeles Times - Prodigy
Serving Size : 4

3 1/4 Pounds Swiss Chard
2 Tablespoons Extra-Virgin Olive Oil
1 Clove Garlic -- finely chopped
1 Serrano Chile -- sliced
1/4 Cup Ricotta Cheese
1/3 Cup Raisins -- soaked to soften, then drained
2/3 Cup Pine Nuts
1 Egg
Salt
Pie Crust Dough (Recipe Follows)

PIE CRUST DOUGH:
1 1/4 Cups Flour, Plus Few Tablespoons Extra
6 Tablespoons Butter -- softened and cut in little pieces
3 Tablespoons Water
Salt

Remove white stalks and ribs from Swiss chard and discard. In pan simmer leaves in small amount salted water 1 to 2 minutes. Drain. Squeeze chard dry and chop into small pieces. Heat oil in large skillet over moderate heat. Add garlic and chile. Saute several minutes. Add chard. Continue to cook over high heat to evaporate excess liquid, about 5 minutes. Remove from heat. Mix together ricotta, raisins, pine nuts and egg in bowl. Add Swiss chard mixture. Season to taste with salt. Mix well.

Generously grease 8-inch tart pan with removable bottom. Place Pie Crust Dough in center and spread out with fingertips, covering bottom and sides evenly. Pierce pastry shell all over with fork.

Bake at 350 degrees about 15 minutes.

Remove from oven and fill with chard mixture, spreading evenly. Bake 30 minutes longer. Allow to cool 10 minutes.

Remove pie from pan and serve while still warm.

Makes 4 servings.

PIE CRUST DOUGH: Place flour and butter in bowl. Using fingertips, work mixture together until crumb-like. Add water and dash salt. Mix until smooth, soft ball of dough is formed. Turn dough out onto working surface. Sprinkle with bit of flour. Cover with kitchen towel. Let stand 30 minutes.

By Emanuela Stucchi
Los Angeles Times