I’m going through a rustic-pie phase, which started at Easter with mini-pasqualine and continued with a series of rustic pies, one with spinach, one with melting cheese, one open like a savory pie, one closed like a focaccia, like this rustic pie filled with wild Swiss chard that I tell you about today. And which is the result of two decisions: the decision to try making a closed rustic pie, a decision made while I was eating the open rustic pie with spinach (“next time I’ll try closing it” quote), and the decision to go on a sunny afternoon to pick with my mom two giant bags overflowing with wild Swiss chard in that charming place that is my brother’s garden. 😊
Tell me, what could be more wonderful than having a super supply of fresh wild Swiss chard that sprouts continuously just outside the door? Moreover, some are red, the ones I’ve been trying to buy without success for a while! Then… sister and mom ‘pluck’ them (perfect term!) without any hesitation. 🤩
And they end up in a delicious rustic pie filled with wild Swiss chard, yes those, really good ones, those Swiss chard! 😋
〰 〰 〰
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 8-9 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 block basic dough
- 10.5 oz Swiss chard (weighed cooked)
- 1.1 oz leek
- 8.8 oz ricotta
- 1 tbsp grated Parmesan cheese
- chili pepper (to taste)
- lemon zest (grated)
- extra virgin olive oil
- cheese (like Emmental or similar, optional)
Tools
- Pan non-stick
- Baking pan 12×9 inches
- Oven Sfornatutto
- Baking paper
Steps
First, prepare the basic dough with olive oil following the recipe, and place it in the fridge for about half an hour.
While the dough is resting in the fridge, prepare the filling:
Wash the Swiss chard, drain them leaving them moist and place them in a pot without adding any more water.
Cook the Swiss chard for about 10 minutes with the lid closed and on low heat.
Sauté the Swiss chard in a pan with a piece of leek cut into slices, chili pepper to taste, and a teaspoon of oil to flavor and to dry them from excess moisture.
Let the Swiss chard cool slightly then chop them with a knife.
Add the ricotta, a tablespoon of grated Parmesan, a sprinkle of pepper, and the grated zest of half a lemon.
Mix well.
Divide the block of basic dough into two parts (better if one is larger and one slightly smaller).
Proceed more or less like for the spinach rustic pie or like the mini-pasqualine, roll out the basic dough into thin sheets (three for the base and one – or even two – for the top) layering them on each other.
Place the dough onto a baking tray (my tray measures 12×9 inches) lined with parchment paper.
Lightly grease each sheet (just a little oil, as seen in the following photo, no need to overdo it) and brush over the entire surface.
☝ Tip: to avoid the edge being too thick and risk not cooking well inside, roll the first sheet larger (slightly larger than the tray) and the other sheets smaller (about the size of the tray base).
Distribute the filling on the dough and level it.
👉 For a richer version, at this stage you can add some pieces of cheese by gently pushing them into the filling.
Cover the filling with a sheet (or two overlapping sheets) of basic dough.
Trim the excess dough.
Fold over the edge, then brush a little oil on the surface (milk can also be used instead of oil).
Pierce the surface with a fork.
Bake.
Bake at 356°F for about 35 minutes.
If it puffs up while baking (as happened to me) it means a few more holes were needed (😃), but that’s okay, once out of the oven, it will deflate as it cools.
Serve the rustic pie filled with wild Swiss chard cut into squares.
Here it is, the beautiful filling of Swiss chard and ricotta, and the thin layer of basic dough.
☝ And the edge is also clearly visible, small and well-cooked. I am very satisfied with this technique (or perhaps a trick? 😊) that I wanted to try, that is, making sheets of different sizes. In this way, less dough is folded over, thus avoiding the unpleasant presence of undercooked dough inside the edge (something that used to happen to me in savory pies and pasqualine but no longer 💪).
Enjoy your meal!
And be sure to put this rustic pie filled with wild Swiss chard in your picnic basket! And if you go for a picnic in the countryside… take the opportunity to forage for herbs, and bring home a lot! 😀
Salt-Free Tips
Essential to flavor this recipe are lemon zest and chili pepper. 😊
If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually reduce the salt, the palate needs to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer methods that retain flavors (grilling, baking, steaming, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow a break from the rule. It’s good for morale and helps perseverance.
If you do not want, or cannot, give up salt:
▫ You can still try my recipes by salting according to your habits.
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As always, you can find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s Group, in the Kitchen and Beyond and Just What I Was Looking For! and if you like… subscribe to my Newsletter
