The Beekman 1802 Heirloom Vegetable Cookbook by Josh Kilmer-Purcell

Author:Josh Kilmer-Purcell
Language: eng
Format: mobi
Publisher: Rodale
Published: 0101-01-01T00:00:00+00:00

SWISS CHARD PIE WITH PINE NUTS AND RAISINS

SERVES 8 TO 10

Josh learned a lot of his cooking skills and love for food from his uncle who lived in a small village out-side of Aries. In this part of the south of France, this pie is both sweet and savory. While traditionally it’s made with an olive oil crust, we decided to use phyllo instead to make it easier. When working with phyllo, keep the sheets that you aren’t working with covered in either plastic wrap or a dampened paper towel, or they will dry up quickly.

FILLING

2 pounds Swiss chard, stems discarded, well washed

2 tablespoons unsalted butter

1 Bartlett pear, peeled, cored, and coarsely chopped

2 large eggs

½ cup heavy cream

½ cup plus 2 tablespoons granulated sugar

½ cup golden raisins

⅓ cup pine nuts, toasted

⅓ cup grated Parmesan cheese

1½ teaspoons grated orange zest

PIE

8 tablespoons (1 stick) unsalted butter, melted

10 sheets (9 × 14-inch) phyllo dough 2 tablespoons confectioners’ sugar

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