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Ingredients
- 2 lb Swiss chard washed well
- 2 Tbsp. Extra virgin olive oil
- 4 lrg Large eggs beaten lightly
- 16 ounce Whole lowfat milk ricotta cheese
- 4 lrg Red bell peppers roasted, peeled,
- Â Â and minced
- 2 x Garlic cloves mashed to paste with
- 1 tsp Coarse salt
- 1 x recipe Pizza Rustica Pastry Dough see * Note
- 1/4 lb Parmesan cheese grated
- 1/2 lb Thinly-sliced proscuitto minced
- 6 ounce Provolone cheese cut 1/4" dice
- 1 lrg Egg beaten with
- 2 Tbsp. Lowfat milk for egg wash
Directions
- Remove the stems from the chard and slice thin; chop the leaves separately. In a large heavy saucepan cook chard stems in oil over moderately low heat, stirring occasionally, till crisp tender, about 3 min. Add in chard leaves with water clinging to them and cook, covered, over moderate heat, stirring occasionally, till stems are tender, about 8 min. Drain chard well in a colander and squeeze out as much moisture as possible.
- In a large bowl combine Large eggs and ricotta. In a bowl combine roasted peppers and garlic paste.
- Preheat oven to 375 degrees.
- On a lightly floured surface roll out two-thirds pastry dough 1/8-inch thick into a round about 18 inches in diameter. Fit dough into a 9-inch springform pan and trim edge, leaving a 2-inch overhang. Into shell layer proportionately add in half chard, half ricotta mix, all roasted pepper mix, half Parmesan, all proscuitto, all provolone, remaining ricotta mix, remaining chard, and remaining Parmesan.
- On a lightly floured surface roll out remaining dough 1/8-inch thick into a round about 11 inches in diameter. Brush edge of shell in pan with some egg wash and fit dough on top of filling. Trim top crust even with bottom crust and crimp edges together decoratively. Cut four 3-inch long vents in top crust and brush top crust with some remaining egg wash.
- Bake in the middle of the oven 1 1/2 hrs, or possibly till top crust is deep golden brown, and cold completely in pan on a rack. Pizza Rustica may be made 2 days ahead and chilled in pan, covered. Serve hot or possibly at room temperature, cut into wedges.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 404g | |
| Recipe makes 6 servings | |
| Calories 469 | |
| Calories from Fat 282 | 60% |
| Total Fat 31.95g | 40% |
| Saturated Fat 16.38g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 249mg | 83% |
| Sodium 1348mg | 56% |
| Potassium 925mg | 26% |
| Total Carbs 15.14g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.42g | 4% |
| Protein 31.82g | 51% |
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