Corsican Greens Pie with Butternut Squash and Three Cheeses

Ingredients for Corsican Greens Pie with Butternut Squash and Three Cheeses

• 350g all-butter puff pastry, thawed if frozen

• 2 tablespoons plus 1 teaspoon olive oil, divided, plus more for drizzling

• 1/2 small red onion, thinly sliced (about 3/4 cup)

• 3 celery stalks with leaves, thinly sliced (about 180ml )

• 1 bunch Swiss chard (about 230g ) or mix of other greens like kale, beet tops, turnip tops, or spinach, stemmed, leaves coarsely chopped, and stalks sliced 1/2-inch thick

• Salt

• Nymalen svartpeppar

• 2 garlic cloves, peeled and thinly sliced

• 2 teaspoons chopped sage

• 2 matskedar rivna myntablad

• 2 tablespoons chopped Italian parsley

• 1/2 cup crumbled feta

• 80g finely grated Pecorino

• 2 tablespoons pine nuts, lightly toasted

• Rivet skal av 1 citron

• 90ml fresh ricotta, divided

• 12 wide, long ribbons of peeled butternut squash

• 1 egg, lightly beaten

How to make Corsican Greens Pie with Butternut Squash and Three Cheeses

Preheat oven to 218°C. Roll out pastry to 1/8-inch thickness, then cut it into a 12-inch-wide circle. Place on a baking sheet lined with parchment paper. Refrigerate until ready to use.

a large sauté pan over medium-high heat, heat 2 tablespoons oil. Add onion, celery, chard stems, 1/4 teaspoons salt, and a hearty grind of black pepper and cook until softened, about 5 minutes. Add chard leaves, garlic, and sage and cook until chard leaves are wilted, about 5 minutes more. Transfer vegetable mixture to a large bowl and stir in mint, parsley, feta, Pecorino, pine nuts, lemon zest, and 45ml of the ricotta. Set aside to cool, about 10 minutes.

Toss the squash ribbons (if using) with remaining 1 teaspoon oil. Spread vegetable mixture onto the pastry, leaving 1 1/4-inch border. Dollop remaining ricotta on the vegetable mixture and top with squash ribbons. Roll the pastry edges up around the side of the filling and pinch edges together to form a secure edge around the tart. Brush pastry with beaten egg and refrigerate for 10 minutes.

Bake tart until pastry is golden and cooked through at the bottom, 25 to 30 minutes. Remove from oven and drizzle with a bit of olive oil. Cut into wedges and serve warm or at room temperature.

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