Erbazzone (Swiss Chard Pie)

I have difficulty digesting dairy (Lactate pills do not help me.) and gluten. But I can usually figure out a way to convert most recipes to dairy and gluten free. I’m just starting on this project. So please be patient. As I try out my recipes, I will let you know how it goes.

This looked so good on the TV show. Good use for the Swiss chard from the garden

subheading: Crust:

20 tablespoons (2½ sticks) cold unsalted butter

2½ cups (12½ ounces/354 grams) all-purpose flour

1 teaspoon salt

½ cup ice water

subheading: Filling:

1 tablespoon extra-virgin olive oil

3 ounces (85 grams) pancetta, chopped fine (⅔ cup)

1 onion, chopped fine

4 garlic cloves, minced

3 pounds Swiss chard, stemmed and cut into 1-inch pieces

4 ounces (113 grams) Parmigiano-Reggiano cheese, grated (2 cups)

6 ounces (170 grams) (¾ cup) whole-milk ricotta cheese (optional)

1 large egg, lightly beaten

Directions at americastestkitchen.com

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