Chard and Mushroom Torte Salate
Chard and ricotta run the show in this classic Italian-style savory pie.
What you will need
1 bunch Chard
8 oz. Crimini Mushrooms
1 clove Garlic
1 Egg
Pie Crust
1 cup Ricotta
2 Tbsp Olive Oil
Salt, as needed
Black Pepper, as needed
(Nutritional facts 104 calories, 7.56 g fat, 4.29 g carbohydrates, 5.81 g protein, 125 mg cholesterol, 287 mg sodium)How to cook
1
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
2
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MiZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Assemble the ingredients.
3
Preheat oven to 350°F
4
![from the stem. Roll up the leaves and slice into strips, around 1/2" in width.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NCZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Wash and dry the chard. Pinch the leaf around the stem and pull to tear it from the stem. Roll up the leaves and slice into strips, around 1/2" in width.
5
![. Slice into quarters.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NyZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Wash the mushrooms and remove the tough part of the stem. Arrange in a grid. Slice into quarters.
7
![for a couple of minutes or just until it begins to shimmer and stream.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTMmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Pour some olive oil into a heavy skillet over medium-low heat. Warm the oil for a couple of minutes or just until it begins to shimmer and stream.
8
![(30-60 seconds).](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTQmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Stir the garlic into the hot oil and let it toast until the smell hits you (30-60 seconds).
9
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTcmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Add the quartered mushrooms and stir to coat in garlic.
10
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTkmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Add the sliced chard.
11
![se the temperature a little if you'd like to speed things up.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjEmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Continue cooking, stirring frequently until chard is wilted. You can increase the temperature a little if you'd like to speed things up.
12
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjQmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Transfer the mushrooms and chard to a large mixing bowl.
13
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjUmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Add the ricotta.
14
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjcmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Add the egg.
15
![move any air pockets.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjgmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Drape the pie dough in a pie dish. Press the dough down into the dish to remove any air pockets.
16
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzAmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Spread the filling out in the crust.
17
![I like to Use a fork to crimp the edges and give them a little texture.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzImcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Gently press the edges of the dough down towards the level of the filling. I like to Use a fork to crimp the edges and give them a little texture.
18
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzQmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Bake for about 35 minutes, or until the crust is golden brown.
19
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8769531-1616610302022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MzYmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
How to Crush Garlic
Basic cooking techniques. Using the side of your knife.