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Italian chard pie erbazzone
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Erbazzone recipe

Course savory pie
Cuisine Italian
Servings 2 -4
Author Claudia Rinaldi | Gourmet Project

Ingredients

for the pie dough

  • 5.3 oz 00 flour 150 gr
  • 1 tablespoon of butter
  • 1 tablespoon of extra-virgin olive oil
  • 1 tablespoon of white vinegar
  • 1 teaspoon of salt
  • 1 tablespoon of water if needed

for the chard filling

  • 1 tablespoon of extra-virgin olive oil
  • 1 shallot
  • 1 garlic clove
  • 7 oz chard 200 gr
  • 7 oz ricotta 200 gr
  • 3.5 tablespoons parmesan cheese 1.8 oz - 50 gr
  • 1 egg
  • Salt
  • 7 inch pie or cake mold 18 cm

Instructions

  1. Knead the pie dough ingredients until you can form an elastic ball. Cover it in plastic and let it rest while you proceed with the other steps.
  2. Peel and thinly slice the shallot. Clean chard.
  3. Heat the olive oil in a large skillet, add the shallot and brown it a couple of minutes.
  4. Peel and crush the garlic clove. Add the chard and the garlic to the skillet, sprinkle in 1/2 teaspoon of salt, cover and cook 15-20 minutes.
  5. Pour the chard (eliminate the garlic clove) in a medium bowl and wait 5 minutes for temperature to decrease. Add ricotta, egg, and grate in the parmesan. Mix well.
  6. Preheat oven to 180°C (350°F).
  7. Roll out the dough and cut out two circles of 18 cm (7 inches) and 20 cm (8 inches) diameter circa.

  8. Brush a little oil in your mold and place the larger dough circle (it should line the stamp walls too). Pierce the bottom with a fork and fill it with the chard mixture. Cover with the second disc, pierce it with the fork, and brush the surface with olive oil.

  9. Bake 20-25 minutes until golden brown.

  10. Serve hot or room temperature.