Pie with chard and mushrooms
4 servings
180 minutes
Swiss chard and mushroom pie is a refined dish of Italian cuisine that combines the rich flavor of mushrooms, the tenderness of ricotta, and the spiciness of Swiss chard. Its base is an aromatic crispy dough made with whole grain flour and butter, giving the pie a subtle nutty note. Sautéed mushrooms and stewed Swiss chard create a rich filling, while fresh herbs and lemon zest add lightness and a refreshing touch. This pie can be served as a main dish or as part of a festive dinner; it pairs wonderfully with white wine or green salad. Perfect for cozy home evenings or as a gastronomic surprise for guests wanting to immerse themselves in the atmosphere of Italian culinary art.
1
Mix 2 types of flour and salt in a food processor. Add butter and mix until almost fully homogeneous (pieces of butter the size of peas will be visible in the mixture).
- Wheat flour: 1 glass
- Whole grain flour: 1 glass
- Salt: 1 teaspoon
- Butter: 200 g
2
Transfer the mixture to a large bowl; drizzle with vinegar and ¼ cup of chilled water. Mix with a fork, adding 1 tbsp of chilled water as needed, until a dough consistency is reached; lightly knead to eliminate dry lumps (do not overwork, the dough should not be smooth). Form a thick patty and wrap in plastic wrap. Chill for 2 hours.
- Apple cider vinegar: 1 tablespoon
3
Can be prepared in advance: The dough can be made 2 days before cooking the dish. Store in the refrigerator.
4
Preheat the oven to 200˚C. Season the 'Ricotta' with salt and pepper and set aside.
- Ricotta cheese: 120 g
- Salt: 1 teaspoon
5
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and sauté for about 5 minutes until golden brown, stirring occasionally. Transfer to a small bowl.
- Olive oil: 3 tablespoons
- Fresh mushrooms: 120 g
- Salt: 1 teaspoon
6
Heat 1 tbsp of oil in the same pan over medium heat. Add garlic and sauté, stirring, for about 30 seconds until fragrant. Add half of the chard, season with salt and pepper, and sauté, stirring, until partially cooked. Add the remaining chard and sauté for about 4 minutes, stirring occasionally, until cooked. Remove from heat; season with salt and pepper. Set aside.
- Olive oil: 3 tablespoons
- Finely chopped garlic: 1 clove
- Chard: 1 bunch
- Salt: 1 teaspoon
7
Roll out the dough on parchment paper lightly dusted with flour into a circle with a diameter of 35 cm and a thickness of about 0.8 cm. Transfer the dough on the paper to a baking sheet. Spread 3/4 of the ricotta on the dough, evenly distributing it and leaving a 4 cm border at the edge. Sprinkle with prepared chard and mushrooms. Distribute the remaining ricotta over the vegetables. Fold the edges of the dough over the filling (a border of about 4 cm should form); brush with egg. Bake the pie for 35-40 minutes until golden brown, turning the baking sheet once. Let it cool slightly on the baking sheet.
- Ricotta cheese: 120 g
- Chard: 1 bunch
- Fresh mushrooms: 120 g
- Ricotta cheese: 120 g
- Chicken egg: 1 piece
8
Mix the herbs with lemon juice and the remaining 1 tablespoon of oil in a small bowl, and season with salt. Sprinkle the pie with herbs, zest, and sea salt.
- Green: 70 g
- Freshly squeezed lemon juice: 1 teaspoon
- Olive oil: 3 tablespoons
- Salt: 1 teaspoon
- Lemon zest: 1 teaspoon
- Sea salt: to taste