Recipe from NYT by Patricia Wells

Hoping to give this one a try this week.  I love savory pies, especially done in a hand pie form, because they are easier to take on the go for lunch.  Pt together an arugula salad and you will have a nice light meal.  

For the Pastry:

2 cups Unbleached Flour

12 tsp Salt

1/2 cup Water

1/2 cup Extra Virgin Olive Oil

To prepare the pastry:

Combine the flour and salt in a medium-size bowl.  Stir in the water, then the oil, mixing until thoroughly blended.  Knead briefly.  The dough will be very moist, much like a cookie dough.  Press the dough into a 10 1/2” metal tart tin with a removable bottom.  

For the Filling

1 lb Swiss Chard leaves

Salt and Pepper, to taste

3 large Eggs

1 cup freshly grated Parmesan Cheese

To Prepare the Filling:

Wash and dry the green leafy portion of the chard, discarding the center white stem.  Break up the leaves and chop them, in several batches, in a food processor.  

Preheat oven to 400 F.  Place the chard in a large, shallow frying pan and season with salt and pepper.  Over low heat, wilt the chard and cook until most of the liquid has evaporated.  Combine the eggs and the cheese in a medium-size bowl and mix until thoroughly blended.  Stir in the chard, mix well, then pour the vegetable mixture into the prepared tart tin.  Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes.  Remove from the oven to cool.  Serve at room temperatures.