Crostata DI bietole, noci, peri e dolcellate.

An interesting combination of ingredients in this pie.

Pastry:
1/ LB plain flour, 1/ 4 oz butter, 1 oz grated parmesan (optional)
Crumb it in a food processor, or by hand. Add enough water to make a stiff dough.
Chill for an hour or two.

Roll onto a surface covered in clingfilm. Leave to rest. Line a flan dish. (clingfilm aids handling. Just lift up the film with the pastry.) Bake blind.

Cook some swish chard. An uncommon vegetable, well worth tracking down. I get mine from an organic farm outside Edinburgh. Try Grassroots on Woodlands Rd. Saute gently in a little olive oil with a small clove of garlic and a handful of coarsely chopped walnuts.. Squeeze out as much water as possible. If you can’t find chard, try spinach. Not the same, though.

Lay the chard in the pastry case, Take a rock hard pear. Cut into thin slices. Lay on top of the chard. Don’t overdo it - leave plenty of chard showing through. Cover the lot in slices of dolcelatte cheese. Bake for a short while in a got oven, until the cheese is bubbly.

Another fine mess from Flaming Pie....

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