Home » Swiss chard and ricotta Torta rustica

Swiss chard and ricotta Torta rustica

by Ada Parisi
5 min read
Torta rustica di bietole e ricotta

Coming home in the evening and find dinner ready. Is’ possible, just make the morning (or even the day before) a beautiful rustic pie. Certain, always you have to cook it, otherwise it would be a miracle, but at least you don't have to put you to cook after a hard day's work. I made with the classic stuffed with Swiss chard (You can substitute fresh Swiss chard with that frozen spinach) and also put in very little lemon and ricotta, that gives a touch cooler. the surprise is that inside there are six boiled eggs, Diners will find themselves in the pot! Is’ my interpretation, with little variation, traditional torta pasqualina. The crust is homemade and I swear with the recipe I found in ' basics’ You'll make the most delicious Danish pastry in the world, but you can also buy it at the supermarket. If you like rustic tarts with ricotta also try the one with Zucchini and chives or the flan with salami and leeks.

Ingredients for a cake pan of 26 centimeters in diameter:

  • 250 grams of Danish pastry
  • 500 grams of fresh ricotta
  • 800 grams of Swiss chard or spinach (works well even frozen)
  • 50 grams of grated pecorino cheese Dop aged
  • 80 grams of grated parmigiano Reggiano PDO
  • salt and pepper
  • grated rind of half a lemon
  • a whole egg and one egg yolk
  • 50 grams of butter
  • two tablespoons of breadcrumbs
  • 6 hard boiled eggs

Dissolve 40 grams of butter in a pan and add the chard that, If fresh, must be washed and still wet. Season with salt, pepper and Brown the vegetables in butter, then cover and cook over low heat without adding water, especially if it's beets or frozen spinach. When the vegetable is cooked, chop it coarsely with a knife, put it in a bowl and allow to cool for a few minutes. Combine the ricotta cheese, whole egg, the Parmesan, pecorino, lemon zest and mix well, until you get a homogeneous mixture. Season with salt and pepper. Preheat the oven to 180 degrees static. Grease with butter a springform and then sprinkle with bread crumbs. Roll out the pastry on the bottom, taking care of bucherellarlo well with a fork, and then do a high edge 2,5-3 cm. Pour into the Pan in a thin layer of the ricotta mixture and vegetables, place the six boiled eggs on the bottom in a radial pattern, near the edges, and cover with the rest of the compound. Decorate the cake with pastry strips arranged so as to form diamond shapes. Brush the strips and the edge with beaten egg yolk and bake for 30-40 minutes: When the Danish pastry is golden brown the cake is ready.

THE ABBBINAMENTO: With this rustic pie we recommend the beer “Ortiga“, produced by Birrificio Lambrate. Is’ a Lager beer, light and pleasant, with aromas of citrus and a bitter end.

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SILVIA 27 September 2018 - 08:54

Hello dear Ada, I poked around in your site (for me one of the sites “Favorites” for years now, a security…) because on Saturday I will have dinner friends with whom I share a wonderful mullet of Favignana tuna waiting to be beatified :-)… after the first with bottarga, I wanted to propose a simple and fresh solution: I thought to a salad with potatoes boiled tomatoes olives and capers, and then a rustica..questa cake with brisee is perfect but I would replace the cottage cheese with gorgonzola (because one of the friends is lactose intolerant and gorgonzola allowed). What do you say ? There is as taste in your opinion? An affectionate hug and thanks always

Ada Parisi 27 September 2018 - 16:32

Hello Silvia, according to me Gorgonzola can not replace the ricotta (which it is the base of the dish), both for the sake (too opaque) both for the quantity, and then it would melt and would be all mushy. You do not recommend it. Why not make a quiche? If your friend is lactose intolerant can use Thirty cheese that does not contain and prepare a quiche lorraine or a quiche with mushrooms and Parmesan cheese. Or a quiche with cauliflower, where just put the cheese that has no lactose. Let me know what you decide to do, ADA

Silvia 27 September 2018 - 16:57

You surely right, I have to find an alternative; But the quiche were the cream…that has lactose (unless the version without exists.. likely, I'll check at the supermarket). We hope that eventually render the same way as taste and texture.
With more and Silvia

Ada Parisi 27 September 2018 - 17:04

Hello Silvia can use heavy cream lactose or lactose-greek yogurt

Sabrina May 28, 2013 - 11:25

Rustic pies I like, they are versatile and often a dinner saves, never tried it with lemon rind and try, There is definitely a great time. For the BRISA get home there is no comparison, I tried a few times to buy her but for charity…. never again! Take your basic recipe

Sicilians creative in the kitchen May 28, 2013 - 12:08

Hi Sabrina! Short crust recipe is a French chef with three Michelin stars, a guarantee! A big kiss!!!!

Adele May 27, 2013 - 12:40

True Sicilian ricotta is another matter…This cake is nothing short of amazing…a slice now would be just fine !

Tatiana May 26, 2013 - 17:21

Yes, and’ true! the Quiche and’ a Joker but also a great pleasure. This proponie’ primverile but at the same time tasty!!! Here's the ricotta which you so love ! Hi Ada!

conunpocodizucchero.it May 26, 2013 - 09:38

the ricotta is one of my favorite soft cheese! and in qst cake there is great and very special to give extra que saporino based!
a big kiss bella mia adina

Sicilians creative in the kitchen May 26, 2013 - 15:30

Hi dear!!! Also I love the sheep's milk ricotta: Unfortunately I'm used to the Sicilian, that is a completely different flavor, but I'm lost…


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