Swiss chard rib tart (torta di erbette)

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Swiss chard rib tart (torta di erbette)

Swiss chard rib tart (torta di erbette)






Swiss chard rib tart (torta di erbette)
Swiss chard rib tart (torta di erbette)




Ingredients
Number of persons
-
6
+

1 kg of chard

Olive oil

Salt

50 g Parmesan cheese
For the dough:

250 g white flour

Oil and warm water




Preparation
TOTAL TIME: 45 MIN
Preparation: 30 min
Cooking time: 15 min
Step 1
Wash the chard chop leaves the day before so that they are completely dry. Place the whole leaves between two kitchen towels to dry.
Step 2
The next day, chop them up roughly.
Step Three
Make a very soft but not sticky dough: put the flour in a dish, salt it, dig a well and pour a little oil and warm water. Mix and knead it all together. Add more water if necessary.
Stage 4
Spread the dough very thinly (like a sheet of paper) and put half of it in a lightly greased rectangular tart pan.
Step 5
Put the chopped chard ribs on the dough, drizzle with a little olive oil and Parmesan cheese and cover with the rest of the finely stretched dough.
Step 6
Sprinkle with a little oil and spread with a brush.
Step 7
Bake the pie 15-20 min in the oven at 180°-200°C (gas mark 6-7). The dough should be barely browned.
Step 8
Remove from the oven and let cool.
Step 9
Cut into small portions of 5 x 5 cm or into rhombuses of the same size. Place on a serving dish and enjoy as an aperitif.
Author's note
It is a very popular appetizer in Emilia-Romagna at aperitif time. Bring napkins because it is eaten with the hands... and it is a little oily.

I add my grain of salt

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