HomePastaTacky Swiss Chard Savory Pie

Tacky Swiss Chard Savory Pie


This model of “torta rustica,” a broad class of Italian savory pies, is made with a tacky Swiss chard filling that’s so good, you’ll have to withstand consuming all of it earlier than the pie is even made! The pie improves after sitting in a single day, so it is a nice recipe to make upfront.


Tacky Swiss Chard Savory Pie | Italian “Torta Rustica” Recipe

A Fast Word on Elements

It may be difficult to estimate how a lot Swiss chard you’ll must fill the pie, because the greens wilt significantly in the course of the cooking course of. We’ve discovered that 2.5 lbs (~1kg) is a fairly protected wager. That’s normally about 3 of the bundles which can be generally obtainable in grocery outlets. Nevertheless, it may by no means harm to have further and the “stuffing” could be eaten as a facet dish, so we suggest airing on the facet of cooking just a little extra.

The Swiss shard ought to be prepped by separating the leaves from the stems. Usually the stems have a barely powerful pores and skin towards the underside which could be peeled off with a paring knife, if you want.

There isn’t any correct amount of grated Parmigiano cheese and bread crumbs so as to add into the Swiss chard. There may be, nevertheless, a incorrect quantity which is too little. Don’t be shy! Extra cheese can solely make the dish higher.

Watch the Pasta Grammar video the place we make Swiss chard torta rustica right here:


Makes: One 9-inch pie

Cook dinner Time: As much as 3 hours

For this recipe, you have to:

  • 2 1/2 cups (300g) bread flour, plus further for dusting

  • 4 tbsp further virgin olive oil, plus further for greasing the pie pan

  • 2/3 cup (160ml) water, adjusted as wanted

  • Salt

  • 2.5 lbs (1.1kg) Swiss chard, leaves and stems separated (see observe above)

  • 1 garlic clove, peeled

  • Grated Parmigiano-Reggiano cheese to style

  • Bread crumbs to style

  • Mixing bowl

  • Plastic wrap

  • Massive pot

  • Massive skillet

  • Basting brush

  • Rolling pin

Mix the flour and a pair of tbsp olive oil in a big mixing bowl. Steadily add water whereas mixing by hand till a agency dough types. Word that the quantity of water wanted can range, so it’s possible you’ll require barely kind of.

Knead the dough on a clear work floor till it’s easy and even. Place it again within the bowl, cowl with plastic wrap, and let it relaxation for not less than half-hour, as much as 24 hours, at room temperature. In the meantime, put together the filling.

Carry a big pot of water to boil and salt it generously. Add the Swiss chard stems and boil till tender, about 10-Quarter-hour. Add the leaves subsequent and boil an extra 2-3 minutes. Drain fully.

Warmth the remaining olive oil and garlic clove in a big skillet over medium warmth. When the garlic begins to sizzle, add the boiled Swiss chard and sauté for 5-10 minutes, or till many of the extra moisture has burned off. Decrease the warmth and add a really beneficiant grating of Parmigiano-Reggiano cheese. Stir it into the greens till the cheese has melted, then add a beneficiant dusting of breadcrumbs and stir these in as properly. Style the greens, they need to be tacky and scrumptious! If not, add extra cheese.

After the dough has rested, brush a 9-inch pie dish with olive oil and preheat an oven to 390 levels F (200 C).

Reduce 2/3 of the dough off and hold the remaining 1/3 wrapped in plastic. Roll this portion out on a frivolously dusted floor till it is extremely skinny and may simply cowl the pie dish with loads of overhang. The dough ought to be fairly elastic, which implies you’ll be able to even stretch it out a bit by hand.

Drape the dough into the pie dish and pack it with Swiss chard stuffing as much as the rim. Roll the remaining dough out to the identical thickness and use this to cowl the highest. Trim the overhanging edges and roll/press them inward to seal the pie shut.

Brush all the high crust with olive oil and poke a number of holes within the high with a fork. Bake for 30-35 minutes or till the crust is golden.

Serve heat or chilly. Leftovers ought to be saved at room temperature for sooner or later. After that, you’ll be able to hold it within the fridge for a day or two extra.

Buon appetito!

Wish to discover extra kinds of Italian savory pies? Top-of-the-line locations to begin is with the unimaginable Pizza Chiena!




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