Recipe from Market Vegetarian by Ross Dobson - 

3 tablespoons of olive oil;

2 garlic cloves, sliced;

1 red onion, sliced;

1 lb. of Swiss chard, cut into ¼ inch pieces;

4 eggs;

7 oz. feta cheese, crumbled;

Sea salt and freshly ground black pepper;

Pastry:

2 cups all-purpose flour;

1 stick plus 2 tablespoons unsalted butter, cubed;

2 egg yolks;

2-3 tablespoons ice water;

Serves 6

To make the pastry, add butter to the flour and place in a food processor and freeze for 10 minutes. Pulse the ingredients a few times until just combined. With the motor of the food processor running, add the egg yolks and enough ice water to combine the mix, do not overbeat as this will make the pastry tough. Remove the dough from the bowl and use lightly floured hands to quickly form a ball. Wrap in plastic wrap and let rest in the fridge for 30 minutes.

Add 2 tablespoons of the oil in a skillet over high heat, then add the onion and garlic. Cook for 2 minutes until slightly softened. Add the Swiss chard to the skillet and cook for approx 5 minutes, stirring often, until it wilts and softens. Season well with salt and pepper, leaving in skillet to cool.

Preheat the oven to 425°F. Roll the dough out on a sheet of lightly floured parchment to form a circle about 14 inches in diameter, trimming away any uneven bits.  Roll the edge over to form a ½ inch border, then roll over again. Transfer the pastry circle to a baking sheet. Spoon the Swiss chard mixture over the pastry. Put the eggs in a bowl and prick the yolks with a fork. Pour the eggs over the Swiss chard so that they are evenly distributed, then scatter the feta over the top. Drizzle the remaining olive oil over the pie and bake in the preheated oven for about 20 minutes, until the pastry is golden and the top of the pie is just starting to turn brown.

Let cool for 10 minutes before cutting into slices to serve.

Posted by BECCA Stylist, Karen, 24 Sep 2012, Comments (0)