Chard and Ricotta Torta

Name: Chard and Ricotta Torta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams frozen bread dough thawed (see notes); 59 milliliters chopped pitted calamata olives; 2 larges eggs; 1 Tbsp minced garlic; 0 teaspoons ground nutmeg; 2 teaspoons grated lemon peel; 1 Tbsp olive oil; 177 milliliters part-skim ricotta cheese; 0 teaspoons pepper; 1 kilograms red or green chard (about 3 bunches); 0 teaspoons salt; 6 Tbsps whipping cream

One portion of this dish contains around 11g of protein, 11g of fat, and a total of 287 calories. This recipe serves 8. If you have salt, chard, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut off a third of the bread dough. With lightly floured hands, flatten both portions into disks. Cover with plastic wrap and let stand while preparing filling, about 30 minutes.

Ingredients you will need

Bread Dough

Wrap

Equipment you will use

Plastic Wrap

Rinse chard and tear leaves form center ribs; discard center ribs and stems or save for another use.

Ingredients you will need

Swiss Chard

Ribs

Pour oil into a 12-inch frying pan or a 14-inch wok over medium-high heat; when hot, add garlic and stir until fragrant, about 1 minute,

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add chard and stir frequently until evenly wilted, 12 to 15minutes.

Ingredients you will need

Swiss Chard

Transfer mixture to a strainer and let drain until cool enough to handle. Squeeze chard to remove all liquid, then corasely chop.

Ingredients you will need

Swiss Chard

Equipment you will use

Sieve

In a bowl, mix chard, 1 egg, ricotta, 1/4 cup cream, olives, lemon peel, nutmeg, salt, and pepper.

Ingredients you will need

Lemon Peel

Ricotta Cheese

Nutmeg

Olives

Pepper

Swiss Chard

Cream

Salt

Egg

Equipment you will use

Bowl

With a lightl floured rolling pin, on a lightly floured surface, roll the larger portion of dough into a 12-inch round about 1/4 inch thick.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Brush off excess flour. Fit into a 10-inch cheesecake pan wit removable rime and fold excess dough down so that edges come about halfway up sides of pan; press dough gently against sides of pan.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Frying Pan

Add chard mixture and spread level.

Ingredients you will need

Spread

Swiss Chard

Roll remaining dough into a 10-inch round. Center over filling and pinch with the sides to seal. In a small bowl, beat remaining egg with remaining 2 tablespoons cream to blend.

Ingredients you will need

Cream

Dough

Roll

Egg

Equipment you will use

Bowl

Brush top crust with egg mixture; discard remainder.

Ingredients you will need

Crust

Egg

Bake in a 375 regular or convection oven until top is richly browned, 35 to 40 minutes.