Makes 8 Servings
Crust
Ingredients
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/3 cup water, ice cold
Filling
Ingredients
- 2 pounds Swiss chard, blanched and roughly chopped
- 2 cups part-skim ricotta
- 1/2 cup grated Parmigiano-Reggiano
- 8 eggs
- 1 teaspoon minced marjoram
- 3/4 cup golden raisins, plumped in hot water for 1 hour, drained
- 1/2 teaspoon kosher salt
Crust
Directions
- To prepare the crust, put the flour in a large bowl. Add the oil and salt.
- Using your hands or a pastry cutter, mix the oil into the flour enough to make a mixture that resembles cornmeal.
- Add the water and knead the dough briefly, just enough so that it will loosely hold together when you press it into a ball.
- Wrap the dough tightly in plastic wrap, and chill in the refrigerator for at least 1 hour before rolling it out.
Pie
Directions
- Preheat the oven to 350 degrees F. Position a rack in the bottom third of the oven.
- To prepare the filling, stir together the blanched Swiss chard, ricotta, Parmigiano-Reggiano, 2 of the eggs, and the marjoram, raisins, and salt. Set aside.
- Unwrap the dough and set it on a floured work surface. Cut the dough into 2 balls (one should be slightly larger than the other). Rewrap the smaller ball of dough and return it to the refrigerator. Working with the larger ball of dough, roll it out into a 14-inch-diameter round that is about 1/8-inch thick. Lift the dough gently into a 10-inch tart pan with 1¾-inch sides and gently press it into place along the bottom and sides of the pan. Add the filling and spread it into an even layer. Use a serving spoon or small ladle to make 6 wells in the filling large enough to hold an egg at even intervals around the tart. Crack the remaining 6 eggs—1 egg into each of the wells.
- Working on a lightly floured work surface, roll out the smaller ball of dough into an 11-inch-diameter round that is about 1/8-inch thick. Transfer the dough round to the top of the pie. Pinch the edges of the bottom and top crusts together with your fingertips or crimp them together with the tines of a fork.
