A rich and indulgent show-stopping recipe fit for company. Top store bought puff pastry with sautéed chard, onion, blue cheese, and pecorino-romano and bake. Note that the sautéed veg needs to cool for 20 minutes before using on the pastry. Serve with a simple side salad and a glass of chardonnay.
Recipe
2 T. unsalted butter
1 T. olive oil
1 medium onion, peeled, halved and thinly sliced
1 bunch swiss chard, stems and leaves separated, stems cut into 1” slices, leaves shredded
3 garlic cloves, peeled and crushed
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 egg, beaten (plus 1 egg yolk for brushing pastry before baking)
1/4 c. pecorino-romano, finely grated (or parmesan)
5 ounces blue cheese, roughly crumbled
4 green onions, finely sliced
1 sheet puff pastry
3/4 c. ricotta
2 tsp. nigella seeds
Heat the oven to 400-degrees. Put the butter and oil in a large sauté pan on a medium-high heat. Once hot, add the onion and fry, stirring occasionally, until softened and well browned, about 10 minutes.
Add the chard stems, cook for four minutes more, or until softened, then stir in the chard leaves, garlic, salt and pepper, and cook for a further four minutes, until the leaves have wilted and released some of their liquid.
Turn off the heat, leave to cool for 20 minutes, then stir in the whole egg, pecorino-romano, blue cheese and green onions.
Line the base and sides of a 8” x 12” rectangular baking dish or tin with a sheet of parchment paper. Drape the puff pastry on top, making sure it covers the bottom of the tin and extends about 2” up the sides (trim the edges, if needed), then gently push the pastry down to fit the dish. Top with the chard mixture, spreading it evenly to cover the base, then dot randomly with tablespoonfuls of ricotta.
Fold over the edges of the pastry, so you have an outer rim about 1” thick, and press the corners together to seal. Brush the rim with the beaten egg yolk, then sprinkle the nigella seeds on top. Bake for 40 minutes, or until golden and the pastry is cooked through, then leave to cool for about 15 minutes before serving.
– based on a recipe by Yotam Ottolenghi in The Guardian