"This is a classic during aperitivo hour in Reggio Emilia, just outside of Modena. We used to make it with the nonna of a good friend of mine who worked at Osteria Francescana restaurant with me on Sundays...usually the start of 4-hour lunches that moved into dinner time. Tanta tanta roba!"—Chef Stefano Secchi

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Credit: Paola & Murray

Recipe Summary test

active:
1 hr 25 mins
total:
4 hrs
Servings:
8
Yield:
1 pie
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This recipe originally appeared in our Fall 2021 issue. Get the magazine here

Ingredients

Dough
Stuffing

Directions

Instructions Checklist
  • For the dough, mix the flour and kosher salt in a large bowl. Using a fork, stir in the oil and 6 tbsp. of water until shaggy pieces of dough form. Knead until dough comes together into a ball. (If dough is dry, sprinkle with water, 1 tsp. at a time, and knead.) Continue kneading until smooth, about 5 minutes.

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  • Shape dough into a ball; cover tightly with plastic wrap. Refrigerate overnight. The next day, cut dough in half and cover with plastic wrap. Bring to room temperature before rolling, about 1 hour.

  • For the stuffing, in a large heavy-bottom pot, heat the oil over medium. Add the prosciutto; cook until fat is slightly rendered, about 4 minutes. Stir in the onion and chard stems; cook, stirring occasionally, until softened, 8 to 10 minutes. Add the chard leaves; cook until the liquid evaporates and chard starts to stick to the bottom of the pot, about 30 minutes. Transfer the chard to a large bowl. Stir in the nutmeg. Refrigerate, uncovered, for 1 hour.

  • Preheat the oven to 375°. Stir the Parm into the chard mixture and season with salt. Roll out both dough halves on a lightly floured work surface into two 1/16-inch-thick rounds (about 13 inches in diameter). Cover one round with a clean kitchen towel. Fit the other round into the bottom of a 10-inch tart pan with a removable bottom. Poke holes in the crust with a fork. Spread the chard mixture into crust in an even, compact layer. Brush edges of crust with some of the egg. Place the remaining dough round on top, pinching with bottom crust to seal. Move a rolling pin across the rim of the pan to shear off any excess dough; discard. Brush dough with more egg and use a fork to poke small holes on top. Sprinkle with flaky salt.

  • Bake until crust is golden brown, about 35 minutes. Let pie cool in pan for 30 minutes, then remove pan sides. Slice and serve at room temperature.

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