Swiss Chard Pie
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Everyday Food, March 2010
- Yield Serves 8
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Ingredients
For the Olive Oil Dough
- 2 1/2 cups all-purpose flour
- 1/3 cup extra-virgin olive oil
- 1/2 cup cold water
- 3/4 teaspoon coarse salt
For the Swiss Chard Pie
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into small dice
- 4 garlic cloves, minced
- 2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
- 3/4 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 1/2 cup grated Parmesan
- 3 tablespoons all-purpose flour
- Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
- 1 large egg yolk
Directions
Make the Olive Oil Dough
- In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
Make the Swiss Chard Pie
- In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
- Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
- Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie (see below).
- To serve, preheat oven to 400, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.
Made this last night as I had lots of Swiss Chard to use up. It was very good.
However, I only had about 500g of Swiss Chard which was more than enough (the recipe calls for 2 1/2 pounds!!!) and still made for a thick pie. I agree with the comments on the lemon. While the lemon gave it a lovely flavour, a quarter of lemon zest would have been enough. Didn't have red-pepper flakes, used sun-dried tomatoes, smoked paprika and a pinch of cayenne instead. Worked very nicely.
Made this last night as I had lots of Swiss Chard to use up. It was very good.
However, I only had about 500g of Swiss Chard which was more than enough (the recipe calls for 2 1/2 pounds!!!) and still made for a thick pie. I agree with the comments on the lemon. While the lemon gave it a lovely flavour, a quarter of lemon zest would have been enough. Didn't have red-pepper flakes, used sun-dried tomatoes, smoked paprika and a pinch of cayenne instead. Worked very nicely.
Made this last night as I had lots of Swiss Chard to use up. It was very good.
However, I only had about 500g of Swiss Chard which was more than enough (the recipe calls for 2 1/2 pounds!!!) and still made for a thick pie. I agree with the comments on the lemon. While the lemon gave it a lovely flavour, a quarter of lemon zest would have been enough. Didn't have red-pepper flakes, used sun-dried tomatoes, smoked paprika and a pinch of cayenne instead. Worked very nicely.
Made this last night as I had lots of Swiss Chard to use up. It was very good.
However, I only had about 500g of Swiss Chard which was more than enough (the recipe calls for 2 1/2 pounds!!!) and still made for a thick pie. I agree with the comments on the lemon. While the lemon gave it a lovely flavour, a quarter of lemon zest would have been enough. Didn't have red-pepper flakes, used sun-dried tomatoes, smoked paprika and a pinch of cayenne instead. Worked very nicely.
Made this last night as I had lots of Swiss Chard to use up. It was very good.
However, I only had about 500g of Swiss Chard which was more than enough (the recipe calls for 2 1/2 pounds!!!) and still made for a thick pie. I agree with the comments on the lemon. While the lemon gave it a lovely flavour, a quarter of lemon zest would have been enough. Didn't have red-pepper flakes, used sun-dried tomatoes, smoked paprika and a pinch of cayenne instead. Worked very nicely.
I like the pie, i might reduce amount of pepper flakes otherwise i think its very good. I did not use the lemon peel, i didn't have it on-hand. You have to like veggies for this one for sure. I think the olive oil dough was nice and flaky and crunchy. The recipe was easy to make since i had everything in the pantry already. If I made this again I might experiment with the cheese, monterey or cottage cheese maybe since i find parmesan (smell/taste) pretty strong. Side-dish better than main meal.
Not so good. My husband covered his serving in hot sauce to get it down. I'll not be making this again.
The pie looked beautiful! I couldn't wait to eat it. The only problem was all I could taste was lemon, a little bit of hot pepper flakes and slight crust flavor. I put the grated zest of 1 lemon and 1 tbs fresh lemon juice as the recipe called for. It was so overpowering you could not taste the swiss chard, onions, garlic, or parmesan at all. I will definitely make this again, just without the lemon.
This was yummy and surprisingly sweet. The cheddar cheese suggested by a previous commenter does work well with it. I made one normal-sized pie and one mini-pie in a souffle dish.
This pie can only be made better by a slice of sharp cheddar cheese on top.
This pie can only be made better by a slice of sharp cheddar cheese on top.