Torta Salata with Rainbow Chard & Fresh Herbs
    < class="wpurp-recipe-tags-recipes-with-video"> Recipes with Video10 Minute Recipes
Servings Prep Time
4-6people 30minutes
Cook Time
35-40minutes
Servings Prep Time
4-6people 30minutes
Cook Time
35-40minutes
Ingredients
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.
Recipe Notes

It's very important to squeeze out as much water as possible from the chard, so not to have a soggy bottom.