Make-Ahead Rustic Swiss Chard Pie

Prep time: 15min
Total time: 60min
Serves: 8
2 tbsp
olive oil
30 mL
1
large bunch Swiss chard, stems removed, leaves coarsely chopped
1
small onion, finely diced
2
cloves garlic, minced
½ tsp
salt
2 mL
pinch hot pepper flakes
½ cup
ricotta cheese
125 mL
2
eggs, divided
1 tbsp
honey
15 mL
2 tsp
finely grated lemon zest
10 mL
1 tbsp
lemon juice
15 mL
2 oz
goat milk Brie, cut into 1/2-in. (1-cm) cubes
60 g
1
refrigerated rolled pie crust (7 oz/200 g)
Per serving (1/8 recipe):
calories
250
fat
16 g
saturated fat
5 g
carbs
19 g
sugar
5 g
protein
7 g
cholestrol
60 mg
fibre
1 g
sodium
470 mg

Directions

  1. Heat oil in large skillet over medium heat. Cook Swiss chard, onion, garlic, salt and hot pepper flakes 10 min. until onions are soft and Swiss chard is wilted. Remove from heat; transfer to large bowl to
    cool completely.

  2. Meanwhile, preheat oven to 400°F (200°C). Mix ricotta, 1 egg, honey, lemon zest and lemon juice into Swiss chard mixture. Fold in Brie cubes.

  3. Place pie crust on parchment-lined baking sheet. Spread filling onto pie crust, leaving 2-in. (5-cm) border. Fold border over and around edge of filling, making small a "fold" every few in./cm to ensure pastry border sits flat as possible on filling. Shape into rustic circular pie. Beat remaining egg with 1 tbsp (15 mL) water; brush onto pastry. Bake pie on lowest rack in oven 30 min. until pastry is golden brown and filling is set. (Make-Ahead: Pie can be baked up to 1 day in advance, cooled, covered and kept chilled. Reheat in 350°F (180°C) oven about 25 min., or until hot.)

  4. Serve warm or at room temperature. Cut into wedges as an appetizer or for lunch with a fresh
    green salad.