This recipe comes from Cooking Light, and I changed very little, but next time I will increase the crust by half; I did substitute whole wheat pastry flour for all-purpose flour, which may have made the dough slightly harder to roll thin enough, but I rolled it pretty thin and it barely covered the pie plate or the top. Still quite good, though! Serves 6 – 8.
- 1 3/4 cups whole wheat pastry flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/3 cup extra-virgin olive oil
- 1/4 cup water
Whisk together flour, salt and baking powder. Pour in the olive oil and water and stir to combine. Knead in the bowl or on a lightly floured surface for just a couple minutes, then divide the dough in two and wrap each in a piece of plastic wrap. Refrigerate dough for at least 30 minutes before rolling out on a lightly floured surface.
- 2 red peppers
- 2 TBS extra-virgin olive oil, divided
- 1 lb Swiss chard, trimmed and thinly sliced
- 2 large shallots, chopped
- 2 large garlic cloves, chopped
- 16 oz cremini mushrooms, stems trimmed, sliced
- 8 oz part-skim ricotta cheese
- 2 oz shredded fontina cheese (1/2 cup)
- 1 oz Parmigiano-Reggiano cheese, grated (1/4 cup)
- 1 TBS chopped fresh thyme
- 1/2 tsp kosher salt
- freshly ground black pepper to taste
- 2 large eggs, lightly beaten
- 1 large egg white, lightly beaten
- Cooking spray
Place red peppers on a tray a few inches from the broiler and broil, turning occasionally, until all sides are blackened and blistered.
Transfer peppers to a ziplock bag and seal the bag, letting the steam loosen the skins. When they’re cool enough to handle, peel off and discard skin (and stem and seeds), then chop peppers. (You can do this step up to one day ahead and refrigerate.)
Heat 1 TBS oil in a large skillet over medium heat, and cook chard, tossing occasionally,
until it wilts. Transfer chard to a colander in the sink. Wipe pan clean with a paper towel, then heat the remaining TBS oil in the skillet.
Add the shallots and garlic and cook, stirring, for 1 minute.
Add mushrooms and cook, stirring occasionally,
for 5 minutes. Transfer mushroom mixture to a fine-mesh sieve to drain.
Press on chard, and the mushroom mixture, to drain off as much liquid as possible, and drain off any liquid from the roasted red peppers. Preheat oven to 375 degrees.
In a large bowl mix together ricotta cheese through egg white.
Add vegetables and stir well to combine.
Coat a 9” pie plate with cooking spray; roll out half of the dough and transfer to pie plate. Pour vegetable mixture into the bottom crust, then roll out and top with the remaining dough. Crimp crust edges. Cut slits in the top crust for the steam to vent.
Bake for 45 minutes, then let cool for 30 minutes before serving.