Source: Adapted from Better Homes & Gardens Magazine
Pastry:
1 1/4 c. all-purpose flour*
1/4 t. salt
1/2 c. cold butter
1/4 c. cold ice water
1/4 c. sour cream*
2 t. fresh lemon juice
In a large bowl, combine flour and salt. Cut up butter; cut into flour until mixture resembles coarse meal. Combine water, sour cream and lemon juice. Add half the sour cream mixture to flour mixture; toss with a fork. Add remaining sour cream mixture; toss with a fork until mixture is moistened. Form into a ball. Wrap and refrigerate (up to an hour) while preparing filling.
Filling:
1 bunch Swiss chard, washed and chopped (about 5 c.)
1 c. chopped leeks*
4 gloves garlic, minced
1/4 t. dried thyme, crushed
1/4 t. salt
1/4 t. black pepper
1 T. olive oil
3/4 c. shredded mozzarella cheese
Fresh Italian (flat leaf) parsley
Preheat oven to 400 deg.
In a large skillet, cook chard, leeks, garlic, thyme, salt and pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender. Cool slightly. Stir in cheese, set aside.
On a lightly floured surface, roll pastry to a 12" circle. Transfer to a parchment-lined or greased baking sheet. Spoon filling into center of pastry circle, leaving a 2" border. Fold dough over filling, leaver center open and pleating edges of dough. Bake for 30-40 min., or until golden. Sprinkle with parsley.
Serve hot.
Makes 4 main-dish or 8 appetizer servings.
*My substitutions:
whole wheat pastry flour for the all-purpose flour,
my homemade yogurt for the sour cream,
and onions plus 2 extra cloves of garlic for the leeks.
*My substitutions:
whole wheat pastry flour for the all-purpose flour,
my homemade yogurt for the sour cream,
and onions plus 2 extra cloves of garlic for the leeks.
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