Easter pie is a very old Italian tradition. Though it is sometimes made with spinach or even artichokes, this version uses the traditional chard, in addition to the eggs and lots of cheese. The tart itself also contains eggs, most likely because the egg was a symbol of new life brought over from the pagan celebrations of spring.
However, even if it’s not Easter, this simple but deliciously savory pie is sure to impress and please any crowd; after all, it’s full of cheese! The other flavors of garlic and nutmeg help to enhance that main ingredient to create a truly decadent experience.
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Cooktop Cove
vegetarian Easter pie
6
30 minutes
50 minutes
80 minutes
1 ½ cups Swiss chard, washed, ribs and stems removed
5 ounces ricotta cheese
2 ounces Parmesan cheese, grated
1 ounces pecorino romano cheese, grated
¼ teaspoon ground nutmeg
4 eggs
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground pepper
2 sheets puff pastry
Preheat the oven to 350F.
Bring a large pot of salted water to a boil over a high heat. Add the chard, and boil for five minutes. Remove from heat and drain. Set aside to cool.
In a large bowl, beat together the cheeses and one egg.
Once cooled, squeeze the chard to remove all excess water. Add the chard to the cheese mixture, along with the nutmeg, olive oil, garlic, and pepper. Stir to combine.
Use an 8-inch round pan to cut the sheets of puff pastry to size. Also cut a circle of parchment paper into an 8-inch circle.
Lay the parchment paper in the 8-inch round pan, then follow it one sheet of puff pastry. Press the pastry down into all of the edges of the pan. Add the filling and spread out into an even layer.
Use the back of a spoon to make three shallow wells in the filling about one inch from the edge and equidistant from each other, and crack the remaining three eggs into those wells. Lay the remaining puff pastry on top of the pie, and pinch the edges together.
Bake the tart for 45 to 50 minutes, or until golden brown.
