Corsican Greens Pie With Butternut Squash And Three Cheeses
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1
Salt2 tsps
Sage (chopped)2 tbsps
Italian Parsley (chopped)1 cup
Crumbled Feta1 cup
Grated Pecorino (finely)2 tbsps
Pine Nut (lightly toasted)6 tbsps
Ricotta (fresh, divided)Directions:
1
Preheat oven to 425°F
2
Roll out pastry to 1/8-inch thickness, then cut it into a 12-inch-wide circle
3
Place on a baking sheet lined with parchment paper
4
Refrigerate until ready to use
5
A large sauté pan over medium-high heat, heat 2 tablespoons oil
6
Add onion, celery, chard stems, 1/4 teaspoon salt, and a hearty grind of black pepper and cook until softened, about 5 minutes
7
Add chard leaves, garlic, and sage and cook until chard leaves are wilted, about 5 minutes more
8
Transfer vegetable mixture to a large bowl and stir in mint, parsley, feta, Pecorino, pine nuts, lemon zest, and 3 tablespoons of the ricotta
9
Set aside to cool, about 10 minutes
10
Toss the squash ribbons (if using) with remaining 1 teaspoon oil
11
Spread vegetable mixture onto the pastry, leaving 1 1/4-inch border
12
Dollop remaining ricotta on the vegetable mixture and top with squash ribbons
13
Roll the pastry edges up around the side of the filling and pinch edges together to form a secure edge around the tart
14
Brush pastry with beaten egg and refrigerate for 10 minutes
15
Bake tart until pastry is golden and cooked through at the bottom, 25 to 30 minutes
16
Remove from oven and drizzle with a bit of olive oil
17
Cut into wedges and serve warm or at room temperature
18
Preheat oven to 425°F
19
Roll out pastry to 1/8-inch thickness, then cut it into a 12-inch-wide circle
20
Place on a baking sheet lined with parchment paper
21
Refrigerate until ready to use
22
A large sauté pan over medium-high heat, heat 2 tablespoons oil
23
Add onion, celery, chard stems, 1/4 teaspoon salt, and a hearty grind of black pepper and cook until softened, about 5 minutes
24
Add chard leaves, garlic, and sage and cook until chard leaves are wilted, about 5 minutes more
25
Transfer vegetable mixture to a large bowl and stir in mint, parsley, feta, Pecorino, pine nuts, lemon zest, and 3 tablespoons of the ricotta
26
Set aside to cool, about 10 minutes
27
Toss the squash ribbons (if using) with remaining 1 teaspoon oil
28
Spread vegetable mixture onto the pastry, leaving 1 1/4-inch border
29
Dollop remaining ricotta on the vegetable mixture and top with squash ribbons
30
Roll the pastry edges up around the side of the filling and pinch edges together to form a secure edge around the tart
31
Brush pastry with beaten egg and refrigerate for 10 minutes
32
Bake tart until pastry is golden and cooked through at the bottom, 25 to 30 minutes
33
Remove from oven and drizzle with a bit of olive oil
34
Cut into wedges and serve warm or at room temperature