This pie makes a colorful and a tasty starter or a delicious main dish. The crust is made ??with brisee dough while the filling is prepared with Swiss chard, first boiled, then sautéed with anchovies and mixed with fresh ricotta cheese. This is a superb combination of flavors.
Swiss chard is native to southern Europe where it grows spontaneously. It belongs to the same family as beets and spinach; its bitterness fades when cooked, leaving a more delicate taste than spinach. Like all dark green vegetables, it contains large amounts of vitamin A, fiber and folic acid. It is a low-calorie vegetable and is therefore a perfect choice for a weight-loss diet, especially if eaten boiled and dressed with oil and lemon. Furthermore this tasty vegetable can be a nutritious addition to pasta (see pizzoccheri ) and soups! —Paola Lovisetti-Scamihorn
Brisee dough (see http://passionandcooking.com/2012/11/19/tortino-al-cavolo-nero-kale-pie/
Wash Swiss chard, cut off the white stalk (you can use in other recipes see note) and blanch the leaves for 8-10 minutes. Drain and let cool. Cut into segments of about 1 cm (0.4 inch) long.
In a large skillet over medium-low heat sautée garlic in the oil for 4-5 min., being careful not to burn it. Chop the anchovies, add to the oil and stir until they beging to “melt”. Add chard, season with salt and pepper. Allow to cook for 10 minutes , stirring occasionally. Turn off the heat and let cool.
In a bowl work ricotta cheese with a fork, add the vegetable mix and season with salt and pepper.
Heat the oven to 170 °C (350 °F).
In a 25 cm (9 inch) round baking pan, roll out the dough to 2-3 mm thick, puncture the bottom with a fork, pour in the filling and bake for about 40-45 min. Serve warm.
Note: When you buy Swiss chard look for crisp, vibrant green leaves with non yellow or brown spots. You can enjoy the stalk as well. First boil them, then sautée in olive oil with garlic and pepper. Serve warm with grated Parmesan cheese. The cheese will melt and give a special taste to this dish.