For once, I offer you a very vegetable Halloween recipe. This Swiss chard and ricotta tart isn’t especially suitable for this holiday, but the yellow and red colors of the Swiss chard ribs give the tart a slightly quirky side. It was when I found them at the market that I had the idea and I chose to combine them with the tops of Romanesco cabbage, found in the same place. These give a little strange side to the pie and it works even more if you are not used to eating them.
I find that chard does not exactly have the place and the attention that it deserves in the kitchen. They are tasty and lend themselves to many preparations. One of my daughters is also a huge fan of my gratin and one of my favorite recipes is the capu without wings, a tasty stuffing wrapped in chard leaves. Here it is the mixture of crispy pie dough, ricotta and Swiss chard that is irresistible.
You can present the Romanesco cabbage tops as little microbes. They could almost make us think – why not – of pieces of coronavirus 🦠🦠but it’s still a news that weighs on us a little…! You can sprinkle the pie with a little black sesame seeds and pumpkin seeds for a rough effect and their crunchy side.
Obviously, you can taste it in a more classic context and you should not deprive yourself of it because this pie is super good!
Swiss chard, ricotta and Romanesco cabbage tart:
Swiss chard, ricotta and Romanesco cabbage tart
A delicious chard and ricotta tart garnished with a few Romanesco cabbage tips for a Halloween effect.
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Ingredients
For the dough:
- 150 g wholemeal flour + a little for the work surface
- 75 g semi-salted butter at room temperature
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1/2 teaspoon salt
- a few steamed romanesco cabbage tips
For garnish :
- 1 beautiful bouquet of yellow and red chard
- 2 small red onions
- 1 bunch of basil
- 250 g ricotta
- 1 pepper pumpkin seeds
- 1 teaspoon olive oil
- salt pepper
Instructions
Prepare the dough:
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Preheat the oven to 180°C.
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Prepare the dough. In the bowl of a robot, place all the ingredients for the dough, then pour 5 cl of water. Knead quickly.
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When the consistency is homogeneous, form a ball, then roll it out on a floured work surface or between two sheets of baking paper.
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Line a pie pan with this dough.
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Prick the dough, then line it with paper and baking weights.
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Bake for 15 minutes or until the pastry is golden and crispy.
Prepare the filling:
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Clean the chard, cut the stems and leaves into strips. Clean the red onions, chop them.
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In a bowl, whisk the ricotta with half the basil, salt and pepper. Spread this preparation on the bottom of the baked pie.
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In a hot oiled frying pan, sauté two-thirds of the onions and the chard for a few minutes, salt and pepper.
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Spread over the bottom of the pie, sprinkle with pumpkin seeds, romanesco cabbage tops, the rest of the basil and the chopped onion.
