Prep 15 mins
Cook 45 mins
Bon Appetite. May 2000. This can be served as an appetizer or a main dish.
- 1 lb swiss chard, stems and ribs removed
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 (15 ounce) container whole milk ricotta cheese
- 1⁄2 cup freshly grated parmesan cheese
- 2 large eggs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon minced fresh thyme
- 1⁄4 teaspoon minced fresh oregano
- 1⁄8 teaspoon grated nutmeg
- 1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
- Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
- Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute.
- Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl.
- Cool slightly. Mix in ricotta and next 7 ingredients.
- Position rack in bottom third of oven; preheat to 375°F.
- Roll out 1 pastry sheet on lightly floured surface to 14-inch square.
- Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.
- Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal and fold in edges.
- Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
- Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
I love this recipe. I have been making this as-is for almost 10 years now. The only thing I, occasionally, do differently is I will make individual dishes and use the pastry to top the filling vs encasing. I have also made this recipe as individual hand pies.