Ligurian Swiss Chard Tart

Ligurian Swiss Chard Pie

I have Joyce Goldstein’s “Enoteca” book to thank for this excellent savoury tart that’s become a favourite at our house.  Use your favourite crust recipe or EVO crust if you’ve have one you like to use. The crust recipe given is one I like to use for many things, including this fabulous vegetarian “Springtime” pie.

Makes a 10” Springform Tart

Crust for Pie:

3 cups unbleached flour
¼ tsp. salt
12 Tbsp. = 6 oz. cold butter
2 large eggs
Ice water as needed to moisten mixture


Olive for sauteing
1 onion chopped
Approx. 1/3 cup chopped Italian parsley
6 cups coarsely chopped Swiss Chard leaves
2 tsp. salt
½ tsp. ground black pepper
½ tsp. freshly ground nutmeg or to taste
¼ cup golden raisins, plumped in hot water & drained
¼ cup pine-nuts, toasted or same amount of slivered almonds, toasted
3 eggs, lightly beaten
1 cup ricotta cheese, not skim
2/3 cup grated Parmigiano
Fine dry breadcrumbs (recommended)
Egg wash for crust

To Make the Filling:

Pour enough olive oil into a large saute pan to film the bottom. Add the onion and parsley; saute over medium heat until the onion softens. Add the chard, stir until wilted, cover, reduce heat to low and cook slowly until the mixture is almost dry, 10-15 minutes. Remove from the heat, drain well and season with salt, pepper and nutmeg. Stir in the raisins and pine-nuts. Let cool, then fold in the eggs and cheeses.

Preheat the oven to 375F. 

Roll out the larger disc of pastry to a 14” circle. Carefully transfer to a 10” springform pan and ease it into the bottom and sides.

Scatter some fine breadcrumbs over the bottom of the crust (to absorb any excess liquid), a couple of tablespoons should be enough.

Spoon in the filling and smooth.

Roll out the smaller disc of pastry to a 10” circle. Place it over the filling. Trim the overhanging pastry to about 1” above the pastry disk. Brush the edges with egg wash, fold down the trimmed overhanging dough and press down. You can seal with a fork or however you prefer.

Brush the top of the pie with more egg wash. Cut a few steam vents in the top of the pie with a small pointed knife.

Pop the pie into the oven and bake for approximately 40 minutes or until nice and golden brown. Transfer to a rack to cool.

Remove the sides of the springform and place the pie onto a serving plate. Serve warm or at room temperature.  We enjoy it either way as I’m sure you will too!


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