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Receta Ricotta And Chard Pizza ( Torta Di Ricotta E Bietola Con Pasta Frolla )
Add a photoRaciónes: 8
Ingredientes
- Â Â about 1kg Swiss chard
- Â Â sea salt and freshly grnd black pepper
- Â Â extra virgin extra virgin olive oil
- 3 x red onions peeled and sliced
- Â Â generous bunch fresh thyme
- 2 clv garlic peeled and minced
- 250 gm ricotta cheese
- 1 x egg yolk
- 2 Tbsp. creme fra"che
- 150 gm parmesan freshly grated
- 100 gm stoned black olives
- 360 gm plain flour
- 225 gm very cool butter cut into small piece
- Â Â sea salt
- 6 Tbsp. ice cool water
Direcciones
- Make the pasta frolla.
- Put the flour and butter pcs in a food processor with a little salt and pulse till it has the consistency of breadcrumbs.
- Immediately add in the water and pulse for a second to combine.
- Gather the dough together into a ball wrap in cling film and place in the refrigerator for 1 hour.
- Heat the oven to 200 C/400 F/Gas 6 and have ready a large flat baking tray.
- Separate the leaves and stalks of the chard.
- Roughly slice the stalks and blanch in boiling salted water for 2 min then blanch the leaves for about 1 minute.
- Drain well.
- Fry the onion gently in about 3 Tbsp. of extra virgin olive oil till light brown.
- Add in half the thyme and the chard stalks and cook together for a few min to combine the flavours.
- Keep hot.
- Heat a further 2 Tbsp. of oil in a separate pan and fry the garlic till light brown.
- Add in the blanched chard leaves and cook briefly to combine the flavours.
- Season.
- Break up the ricotta with a fork and season with salt and pepper.
- Mix the egg yolk creme fra"che and 100g of the Parmesan together.
- Coarsely grate the pastry and quickly press on to the flat baking tray to a thickness of 5 mm the edges can be quite rough.
- Bake blind in the preheated oven for 10 min.
- Sprinkle the onion mix then the ricotta mix over the pastry.
- Spread the chard leaves on top followed by the olives and remaining sprigs of thyme.
- Dribble over the creme fra"che mix and a generous amount of extra virgin olive oil.
- Add in the remaining parmesan and return to the oven for a further 10-15 min.
- Serve immediately cut into pizza like squares.
- We make this pizza with pasta frolla a type of flaky pastry rather than bread
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 8 servings | |
| Calories 529 | |
| Calories from Fat 279 | 53% |
| Total Fat 31.68g | 40% |
| Saturated Fat 19.71g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 745mg | 31% |
| Potassium 622mg | 18% |
| Total Carbs 45.07g | 12% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.99g | 3% |
| Protein 17.79g | 28% |
