If you’re looking for a tasty, easy-to-make recipe perfect for any occasion, the savory pie with ricotta, chard, and smoked bacon is just for you! This dish, with its rich and enveloping flavor, is ideal for family lunches, outdoor picnics, or quick dinners. Thanks to the combination of fresh chard, creamy ricotta, and smoked bacon, this savory pie wins everyone over at first bite. Plus, it’s simple to prepare and can be made in advance. Follow the steps for a perfect result!
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 2.2 lbs Chard
- 1 roll Puff Pastry
- 14 oz Cow's Milk Ricotta
- 1 Egg
- 7 oz Smoked Bacon (cubed)
- 2 tbsps Parmigiano Reggiano PDO
- to taste Salt
- to taste Pepper
- to taste Nutmeg
Preparation
Start by cleaning the chard, removing overly long stalks and damaged leaves. Rinse thoroughly under running water. Bring a pot of salted water to a boil and cook the chard for about 7 minutes until tender. For even cooking, separate the stalks from the leaves and boil the stalks first for 3 minutes, then add the leaves.
Separation ensures even cooking as stalks take longer than leaves.
Meanwhile, heat a pan and add the cubed smoked bacon. Cook until crispy and the fat has melted. Separate it from its fat and set aside.
Smoked bacon adds an intense, crispy flavor to the savory pie, perfectly balancing the ricotta’s creaminess.In a large bowl, mix the well-drained and chopped chard, ricotta, beaten egg (leaving some to brush the pastry edges), smoked bacon, grated Parmesan, salt, pepper, and a pinch of nutmeg. Stir well until you get a homogeneous mixture.
The egg and Parmesan add a compact, flavorful texture to the filling.Roll out the puff pastry in a baking dish and pour the chard and ricotta mixture in the center. If there is any leftover pastry, use it to decorate the edge or create decorative patterns on the surface. Brush the pastry edge with the leftover egg.
The puff pastry creates a crispy base that balances the filling’s softness, while decoration adds an elegant touch.
Bake the savory pie in a preheated convection oven at 356°F for about 15-20 minutes, or until the surface is golden and crispy.
Storage
The savory pie with ricotta, chard, and smoked bacon can be stored in the fridge for 2-3 days. If you want to keep it longer, you can freeze it for up to 2 months. When you want to eat it, just reheat it in the oven.
Freezing the pie is an ideal solution for preparing a quick dish in advance.
Variations
Vegetarian Version: You can replace the smoked bacon with sautéed mushrooms or even sun-dried tomatoes for a meat-free version.
Round Puff Pastry: For a more elegant presentation, you can use round puff pastry, especially if you’re preparing it as the main course for a special dinner.
Tips
If you’re in a hurry, you can cook the chard and store it in the fridge or freeze it for later use. Experiment with different cheeses, like mozzarella or provolone, to add a more intense flavor.
FAQ – Savory Pie with Ricotta, Chard, and Smoked Bacon
Can I use other vegetables instead of chard?
Yes, you can substitute chard with spinach or kale for a different flavor.
Is the savory pie suitable for children?
Absolutely! The pie is very tasty, and thanks to the ricotta and smoked bacon, it is particularly appetizing for children.
Can I use shortcrust pastry instead of puff pastry?
Yes, shortcrust pastry will give a more compact result, but still very good.
The savory pie with ricotta, chard, and smoked bacon is a versatile and flavorful recipe, perfect for any occasion. Easy to make, it can be customized according to your taste or dietary needs. Try it now, and see how a simple dish can become the star of a lunch or dinner with friends!
