Swiss Chard Slab Pie
This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and stems to fill a vegetarian slab pie with a buttery, peppery crust. That filling, tangy with reduced white wine and bound with sour cream, tastes just as good warm as it does cold, and can feed a crowd any time of day. Note: Wash leaves and stems thoroughly to avoid any traces of grit in the finished pie.
- Serves: 8 persons
- 3cups/360 grams all-purpose flour, more for dusting work surface
- 1teaspoon kosher salt
- ½teaspoon black pepper
- 1 ¼cups/283 grams cold unsalted butter (2 1/2 sticks), cubed
- ⅔cup ice water
- ½cup extra-virgin olive oil
- 1large red onion, finely chopped
- 4garlic cloves, thinly sliced
- Kosher salt, to taste
- 1tablespoon ground coriander
- 1tablespoon ground ginger
- Pinch red pepper flakes
- 3pounds/1.4 kilograms red Swiss chard, stems separated and cut into 1/4-inch pieces, leaves roughly chopped
- ½cup/118 milliliters dry white wine
- ¾cup/168 grams sour cream
- Black pepper, to taste
- 1egg, beaten with 1 tablespoon water
Step 1Make the dough: In a food processor, pulse flour with salt and pepper. Add butter and pulse until mixture resembles a coarse meal, with some large pieces of butter remaining. Sprinkle ice water on top and pulse just until dough comes together. Scrape onto a work surface, divide in half, and pat each half into a 6-inch square. Wrap in plastic wrap and chill for about an hour.
Step 2Make the filling: In a pot, heat olive oil over medium-high heat. Add onion, garlic and a generous pinch of salt, and cook, stirring occasionally, until just softened, about 5 minutes. Add coriander, ginger and red pepper flakes. Add chard stems and cook until just softened, about 6 minutes. Stir in chard leaves in large handfuls, letting them wilt before adding more. Add wine, reduce heat to medium, and cook until leaves are tender and liquid has evaporated, about 15 minutes. Transfer to a colander to cool completely and drain. When cool, mix chard with sour cream and season with salt and pepper.
Step 3Heat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out one piece of dough to a 12-by-16-inch rectangle. Slide dough onto parchment-lined baking sheet. Spread filling evenly, leaving a 1-inch border. Roll out remaining dough and ease it over the filling. Fold the rim over itself and pinch edges to seal. Cut a few slits in the top of the pie and brush with egg wash.
Step 4Bake for 50 to 55 minutes, until crust is golden and cooked through. Let cool for at least 15 minutes before cutting. Serve warm or at room temperature.