Swiss Chard Pie
(adapted from marthstewart.com)
 

This is an easy dough to make and roll out. If you like kale, this would be great with that instead of the chard.

2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon coarse salt
2 tablespoons extra-virgin olive oil
1 medium red onion, cut into small dice
4 garlic cloves, minced
1 bunch Swiss chard, stems cut into small dice and leaves torn
red-pepper flakes, to taste
Coarse salt and ground pepper
1/2 cup grated Parmesan
3 tablespoons all-purpose flour
Grated zest of 1 lemon, plus 1 juice
1 large egg yolk

In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes, while preparing filling. Preheat oven to 400 degrees. In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes. Pack chard leaves into the pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice.



Season with salt and pepper. Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Bake pie until crust is deep golden brown, about 45 minutes. Serve warm or at room temperature.
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