Rustic pie with Swiss chard and smoked pancetta: a quick, soft and flavorful dinner.
Do you know those evenings when you get home late, have zero desire to cook, but your stomach asks for something warm, comforting and tasty?
This rustic pie with Swiss chard and smoked pancetta was born exactly for those moments.
It’s one of those “dinner-saver” recipes I love most because it’s made with very few ingredients, they’re easy to find and it guarantees incredible success at the table with minimal effort.
The beauty of savory tarts lies in their simplicity.
For this version I chose a pairing that never disappoints: the earthy sweetness of Swiss chard (you can use fresh or frozen to speed things up) and the bold, savory character of smoked pancetta.
The contrast between the tender greens and the crispy, smoky notes of the meat makes every bite an explosion of flavor.
On this occasion I prepared my rustic pie using a leavened pizza dough base.
Why this choice? I wanted a more substantial result, a sort of stuffed focaccia that can be served as a complete main course.
The leavened base welcomes the filling and absorbs its juices while remaining tall and very soft.
However, the great thing about this recipe is its extreme versatility.
If your evening is really hectic and you don’t have time for rising, you can opt for a shortcrust (pâte brisée) base.
If you make it at home (maybe with my quick recipe) or use a ready-made one, the result will be a thinner, buttery and crunchy tart: perfect if you want a different texture or to serve the rustic pie as a savory appetizer during a casual aperitif with friends.
I have always been a supporter of “do it yourself” in the kitchen.
Preparing the filling at home allows you to balance flavors: you can add a handful of Parmesan to bind the chard better or a pinch of chili if you like stronger tastes.
The secret for a perfect result? Make sure to squeeze the chard well after pan-cooking; this way the base of your rustic pie will remain dry and crisp, without becoming soggy.
Just follow the steps of my recipe and let yourself be won over by the aroma that will fill your kitchen.
This rustic pie with Swiss chard and pancetta is ready to become your new go-to for impromptu dinners!
Approx. 852 kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients to make the Rustic pie with Swiss chard and pancetta
- 4 1/3 cups type 0 flour (about 550 g (≈ 19.4 oz / 1.21 lb))
- 1 1/4 cups water (about 300 ml (≈ 10 fl oz))
- 1 tsp salt
- 1 tsp extra virgin olive oil
- 2 1/4 tsp fresh yeast (about 7 g (one standard packet))
- 5.3 oz smoked pancetta (about 150 g; one thick slice to cut into cubes)
- 1 1/3 lb frozen Swiss chard (about 600 g)
- to taste salt
- to taste pepper
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 1 cup mozzarella (about 120 g, shredded)
- 1 egg yolk egg yolk
- 1 Pan round
Preparation of the Rustic pie with Swiss chard and pancetta
Dough preparation
In a bowl put the water and the fresh yeast, let it dissolve, then add part of the flour and mix well; add the salt and oil while continuing to work the mixture.
Complete the dough by adding the remaining flour and kneading until you obtain a well-worked dough.
Transfer the dough to a bowl lightly floured on the bottom and then lightly flour the surface of the dough as well.
Let it rise for about 2 hours until doubled.
Filling preparation
Prepare everything you need for the filling!
Cut the pancetta into cubes, cook them in a hot pan until lightly browned, then set aside.
In another pan put a clove of garlic with a tablespoon of extra virgin olive oil, let it brown, then add the greens and cook.
Season with salt and pepper; once cooked set the greens aside as well, removing the garlic.
Final assembly
Start composing the rustic pie with Swiss chard and pancetta.
Take the risen dough, transfer it to a floured work surface, form a ball and divide it into two parts.
Roll out the first disk of dough and place it in a baking pan about 30 cm (about 12 in) in diameter, letting a little dough hang over the edges.
Once the first dough disk is in the pan, start filling it by adding the Swiss chard, then the smoked pancetta and finally the shredded mozzarella.
At this point roll out the second disk, place it on top to close the pie and seal the edges well.
Now put an egg yolk in a glass, dilute it with a splash of water and brush the surface of the pie.
Let rest for about 45 minutes, then bake at 392°F (200°C) for about 40 minutes, checking for doneness.
