Serves : 4 servings
Preparation time : 35 minutes (plus resting and baking time)
Ingredients :
Preparation time : 35 minutes (plus resting and baking time)
Ingredients :
1) 250 g plain flour
2) 3 eggs
3) 120 ml olive oil
4) salt
5) 500 g Swiss chard
6) 1 onion
7) 1 garlic clove
8) 100g button mushrooms
9) 200 g frozen peas
10) 2 tbsp freshly chopped basil leaves
11) 100 g ricotta
12) pepper
13) fat for greasing
2) 3 eggs
3) 120 ml olive oil
4) salt
5) 500 g Swiss chard
6) 1 onion
7) 1 garlic clove
8) 100g button mushrooms
9) 200 g frozen peas
10) 2 tbsp freshly chopped basil leaves
11) 100 g ricotta
12) pepper
13) fat for greasing
Preparation Method :
1) Sieve the flour into a bowl. Mix an
egg with 100 ml olive oil and 1/2 teaspoon of salt, then add to the
flour. Work everything into a smooth dough, cover and allow to rest in a
warm place for approx. 30 minutes.
2) Wash the chard, cut out the thick stems and shred the leaves finely. Peel the onion and garlic, and chop finely. Clean the mushrooms, wipe with a damp cloth and slice.
3) Sauté the onion and garlic in the remaining oil. Add the shredded chard and cook covered over a low heat. After 5 minutes, add the mushrooms to the pan and continue cooking the mixture until all the liquid has boiled away. Add the peas, season and cook for a further minute.
4) Remove the pan from the hob, stir in the basil and allow to cool. Pre-heat the oven to 220 °C (Gas Mark 7, fan oven 200 °C). Grease a spring-form tin (26 cm diameter). Roll the dough out thinly, place in the tin and press up the sides.
5) Mix the remaining eggs with the ricotta and add salt and pepper. Add half this mixture to the vegetables and arrange everything on the dough base. Pour the remaining ricotta and egg mixture on top and bake for approx. 35 minutes.
2) Wash the chard, cut out the thick stems and shred the leaves finely. Peel the onion and garlic, and chop finely. Clean the mushrooms, wipe with a damp cloth and slice.
3) Sauté the onion and garlic in the remaining oil. Add the shredded chard and cook covered over a low heat. After 5 minutes, add the mushrooms to the pan and continue cooking the mixture until all the liquid has boiled away. Add the peas, season and cook for a further minute.
4) Remove the pan from the hob, stir in the basil and allow to cool. Pre-heat the oven to 220 °C (Gas Mark 7, fan oven 200 °C). Grease a spring-form tin (26 cm diameter). Roll the dough out thinly, place in the tin and press up the sides.
5) Mix the remaining eggs with the ricotta and add salt and pepper. Add half this mixture to the vegetables and arrange everything on the dough base. Pour the remaining ricotta and egg mixture on top and bake for approx. 35 minutes.
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