| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups all-purpose flour
- 1 cup grated Parmesan
- 1/2 cup mascarpone
- Pinch kosher salt
- Pinch cayenne pepper
- 1 stick cold butter, cut into pea-sized pieces
- 2 eggs
- Extra-virgin olive oil
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
- 2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
- 2 to 3 tablespoons water
- Kosher salt
- 2 cups fresh ricotta
- 1 cup grated Parmesan
- 2 eggs
- Pinch cayenne pepper
- Egg wash: 1 egg beaten with 2 tablespoons water.
Instructions
- Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly–what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
- Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
- In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
- Preheat the oven to 375 degrees F.
- Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
- Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don’t worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a “free-form pie”. Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
- Serve hot or at room temperature.
- What a delightful lunch!!!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 484 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 146 mg |
| Sodium | 619 mg |
Reviews
I have been making this since I saw it first on the show few years back. And it’s amazingg.! I made it for a dinner gathering few times. It was a huge hit! So recommend it.
I love this dish. The crust is wonderfully cheesy and the filling is very mild in flavor. It is also good topped with crispy prosciutto or bacon.
Made this recipe yesterday. It was so good I am making it again today! I have company coming for dinner and this is a recipe that will impress my guests. Made it yesterday and took it to a pool party and everyone just loved it. Takes a little bit of time but it’s well worth it!!
Can you freeze the dough? Can you freeze the cooked pie?
This has been a go to recipe for me since I saw the first airing of the episode……years ago. I’ve never tried one of Anne’s recipes that I did not love and this is no exception. The filling has varied a bit according to what’s on hand but I always stick to the proportions of parm, ricotta, mascarpone and egg. I do put quite a bit more cayenne in the crust (we love spicey). I would never change the crust recipe other than the cayenne, it’s perfectly flakey and flavorful as it is. I frequently X4 the recipe and give 3 as gifts to friends. I can’t count the times I’ve been asked for the recipe. Try it, you’ll like it! 🙂
I made this recipe last night and used the ricotta cheese I made using Ina Garten’s recipe. It was AMAZING! The crust was so light and buttery and the filling was spot on. I love Anne’s recipes.
It was amazing! I did add some onion and red peppers to the reciepe but it was amazing. I also made 4 mini ones for easy packing in my husbands lunch for the office delish will do it again
pUzzled by the stellar reviews. crust is easy to make, more like a bread. but filling is shockingly bland. needs pancetta or bacon or SOMETHING.
Outstanding! Crust is very easy and delicious. I used light cream cheese instead of mascarpone, because that’s what I had on hand. Fresh chard from my garden. Will make this again and again–maybe add some bacon or sausage as others have suggested to make it a meal in itself. Thanks Anne!
This has become a family favorite. I sometimes add browned sausage to the filling and it makes for a great dinner. You can switch up spinach for Swiss chard or any other green you have around. The crust is easy to work with and amazing. It is also a great way to get ‘green stuff’ into family members who normally balk at them, like my husband. Anne never disappoints!