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This
is an
unusual sweet pie featuring chard, which is a traditional dish from
Bologna, in
Italy’s Emilia-Romagna region. It is possible
to make a savory version of by leaving the
sugar out of both the filling and the crust, and browning pancetta to
add to the chard mixture. You
can substitute pine nuts for almonds. You can also add garlic to
a savory version. I do not recommend using rainbow chard, because once
they’re cooked, the
colored stems look a little unattractive in the filling. Victoria
Slind-Flor
Erbazzone
(Chard pie)
Filling:
2 bunches chard
½ cup golden raisins
1 cup blanched almonds, pulverized in food processor
1 lb. ricotta cheese (or you can substitute small-curd cottage cheese)
3 tablespoons sugar
½ teaspoon nutmeg
½ teaspoon salt
Crust:
4 tablespoons very cold butter, cut into small pieces
3 tablespoons sugar
1 ¼ cups pastry flour
Up to 2 tablespoons water
1. Combine butter, sugar and flour in food processor. Blend
until all are in small particles. Add egg and blend.
With the motor running, add water a few drops at a time, and run
until dough forms a smooth ball in processor.
Wrap dough in plastic wrap and let rest in refrigerator for half
an hour.
2. Cover raisins with boiling water and let stand for half an hour.
Drain, and chop coarsely. Wash chard well, and remove stalks. Place in
large pot, with just the water that clings to the leaves and cook over
medium heat for five minutes. Remove,
and drain well in colander. Squeeze out as much water as possible.
3. Preheat oven to 375º. Roll
out dough to fill a 10-inch tart pan. Fill pan and set aside in
refrigerator while you finish preparing the filling.
4. Shred chard finely and combine with almonds, raisins and ricotta
cheese, nutmeg, sugar and salt in large bowl. Fill prepared crust and
bake for approximately 40 to 45 minutes.
Cool on rack. Serve at room temperature. |
