Pine Nut Pie (Tarte au pinolles) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pie crusts baked (this recipe is enough for two small crusts not the deep dish kind)
Ricotta Cheese (1 500 ml container)
2 eggs
2/3 cup grated Parmesan cheese (Romano works well too)
Swiss Chard (1 bundle)
1 onion finely chopped
1 large clove garlic - diced
Ground nutmeg (1 tsp. fresh less if using powder)
Butter/olive oil
Salt and pepper
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Directions: |
Directions:Pre-bake 2 pie shells until lightly browned (10 mins).
Remove stems from chard (cut stems out completely). Cook leaves in 1 cup water in covered pan until cooked. Drain and squeeze out excess water. Chop finely.
Melt butter and olive oil (3 to 4 tbsp. in total) in fry pan. Fry onion and garlic until translucent (do not brown). Add chopped Chard. Saute for 3 to 4 minutes. Add nutmeg and salt and pepper (add enough salt the ricotta absorbs a lot I always under salt!) Cool mixture.
In a large bowl mix ricotta, eggs and Parmesan (Romano). Add cooled chard mixture and mix thoroughly. Divide evenly between two pie shells.
Toast pine nuts in fry pan. Be careful not to burn. Sprinkle pine nuts over pie (I toast enough to completely cover the pies).
Bake in a 375 degree oven for 40 to 45 minutes. I recommend covering the pie shell edges so they dont burn!
Enjoy.
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:30 mins prep + 45 mins baking |
Personal
Notes: |
Personal
Notes: This goes great with a salad and vinaigrette dressing. The pie is good eaten hot or cold.
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