The Swiss Chard Pie “turta de gee” for us Genoese, is one of the many savory pies that dominate Ligurian cuisine. Two thin layers of dough that should absolutely not be store-bought puff pastry, but handmade with flour, oil, and water, essentially a mad dough. In between, a filling of swiss chard, prescinsêua, ricotta, and without eggs…a delight. On the blog, you can find a Collection of savory pies with delicious recipes.
2016 recipe updated
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
Ingredients
- 2 1/2 cups Manitoba flour
- 1 1/2 tbsp extra virgin olive oil
- 1 1/3 tbsp milk
- 1 tsp fine salt
- 2/3 cup water (warm)
- 1 3/4 lbs swiss chard (small stalk)
- 8.8 oz cheese (Prescinseua, curd, or quagliata (acid cheese) typical of Genoa)
- 8.8 oz ricotta
- 1.8 oz Parmigiano Reggiano DOP (grated)
- 3/4 tsp fine salt
- 2 tbsp extra virgin olive oil
Tools
- Stand Mixer
- Pastry Board stainless steel
- Rolling Pin
- Baking Pan 15.7×15.7 inches
Steps
Pour the flour with the oil, milk, warm water, and salt into a bowl or stand mixer. Start and knead until a soft dough is obtained (if not, add a drop more water). Let the dough rest wrapped in plastic wrap for 30 minutes. Flatten the dough and roll it out starting with a rolling pin and continuing with your hands. Form a thin sheet.
Wash the swiss chard under water, dry them well, and cut them into strips. Place a disc on the oiled pan, sprinkle with a veil of parmesan, add the cut swiss chard, salt, a little more parmesan, a drizzle of oil, and mix with hands as if dressing. Separately mix the prescinsêua with the ricotta and spread them with the help of a spoon over the swiss chard.
Pour another drizzle of oil, close with the other disc and form a rope all around, taking both sheets together.
Oil the entire surface well and bake in a convection oven, on the lowest part, at 428°F for 40 minutes. At the end of cooking, take the pie out and tilt the pan to check that it is dry. If not, let the formed liquid drain and let it cool on the oven base. It is recommended to serve the Swiss Chard Pie warm.
