Make-Ahead Rustic Swiss Chard Pie

  • Prep Time 15 min
  • Total Time 1 h
  • Serves: 8

Ingredients

  • 2 tbsp olive oil 30 mL
  • 1 large bunch Swiss chard, stems removed, leaves coarsely chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • ½ tsp salt 2 mL
  • pinch hot pepper flakes
  • ½ cup ricotta cheese 125 mL
  • 2 eggs, divided
  • 1 tbsp honey 15 mL
  • 2 tsp finely grated lemon zest 10 mL
  • 1 tbsp lemon juice 15 mL
  • 2 oz goat Brie, cut into 1/2-in. (1-cm) cubes 60 g
  • 1 refrigerated rolled pie crust (7 oz/200 g)

Directions

  • Step 1

    Heat oil in large skillet over medium heat. Cook Swiss chard, onion, garlic, salt and hot pepper flakes 10 min. until onions are soft and Swiss chard is wilted. Remove from heat; transfer to large bowl to
    cool completely.

  • Step 2

    Meanwhile, preheat oven to 400°F (200°C). Mix ricotta, 1 egg, honey, lemon zest and lemon juice into Swiss chard mixture. Fold in Brie cubes.

  • Step 3

    Place pie crust on parchment-lined baking sheet. Spread filling onto pie crust, leaving 2-in. (5-cm) border. Fold border over and around edge of filling, making small a "fold" every few in./cm to ensure pastry border sits flat as possible on filling. Shape into rustic circular pie. Beat remaining egg with 1 tbsp (15 mL) water; brush onto pastry. Bake pie on lowest rack in oven 30 min. until pastry is golden brown and filling is set. (Make-Ahead: Pie can be baked up to 1 day in advance, cooled, covered and kept chilled. Reheat in 350°F (180°C) oven about 25 min., or until hot.)

  • Step 4

    Serve warm or at room temperature. Cut into wedges as an appetizer or for lunch with a fresh
    green salad.

Tip

Reserve Swiss chard stems to chop and add to soups and stews. Or drizzle with olive oil and roast until tender.

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Nutrition Facts

  • Nutrition Description Per serving (1/8 recipe):
  • Calories 250
  • Fat 16 g
  • Saturated Fat 5 g
  • Carbs 19 g
  • Sugar 5 g
  • Protein 7 g
  • Cholesterol 60 mg
  • Fibre 1 g
  • Sodium 470 mg