Torta Salata with Rainbow Chard & Fresh Herbs

Ingredients

• 2 bunches rainbow chard
• 1 roll puff pastry Take out of the freezer an hour or so before you start cooking
• 3/4 pack almond milk ricotta I used Kite Hill
• 1/2 cup freshly grated Parmigiano
• 1 Lemon zest
• 3/4 cup fresh chives and fresh basil
• 1 pinch coconut sugar
• 2 tsp olive oil
• salt and pepper to taste
• 1/4 cup Your favorite cheese finely chopped

Instructions

1. Thoroughly wash the chard, then cook it in salted boiling water for 10 minutes. Pre-heat oven to 400 F
2. Meanwhile, in a mixing bowl, combine ricotta, Parmigiano, lemon zest, finely chopped herbs, oil, salt, pepper and sugar. Add your favorite cheese, chopped.
3. When the chard is ready, drain it, let it cool, and squeeze ALL the water out.
4. Now, finely chop the chard on a cutting board and add it to the ricotta mix. Salt to taste.
5. Roll out the puff pastry, and using the parchment paper it comes with, line onto a baking sheet. With a fork, puncture the bottom.
6. Uniformly spread the filling all over the puff pastry, leaving 1/2 an inch to fold the borders over.
7. Brush the folded borders and edges with extra-virgin olive oil and bake for 35-40 minutes until golden.
8. Allow to rest for 5 minutes before cutting and serving. This is perfect with a bright salad on the side, I made one of shredded carrots and a mix of thinly sliced sweet bell peppers, celery and tomatoes, simply dressed with salt, olive oil and balsamic vinegar.