Swiss Chard Tart by Laurent Mariotte

Ingredients

4 servings

• 1 pizza dough ball (200 g)
• 3 bunches of rainbow chard
• 2 spring onions
• 200 g ricotta cheese
• 3 sprigs of dried oregano
• olive oil
• 1 large pinch of polenta flour
• fine grey sea salt
• freshly ground pepper
• fleur de sel

Steps

1. 1

   Oven baking option: Preheat the oven to 250°C (482°F) on fan-assisted grill mode. Prepare a disc of parchment paper, lay it out, and sprinkle the surface with polenta. Roll out the bread dough into a circle, first with a rolling pin. Place it on the parchment paper and finish by hand.

2. 2

   Wash the chard and separate the leaves from the stalks. Bring a large pot of salted water to a boil with a tablespoon of olive oil. Submerge the chard stalks and cook for 7 minutes.

3. 3

   Chop the peeled onions and sauté them with a drizzle of olive oil. Chop the drained chard leaves and add them. Cook for 3 to 4 minutes. Turn off the heat, add the ricotta, and mix. Spread this stuffing onto the bread dough.

4. 4

   Cut the drained chard stalks into squares and arrange them on the stuffing. Sprinkle with oregano and drizzle with olive oil. Start the pizza in a scorching hot pan for 2 to 3 minutes, then bake for 12-15 minutes depending on your oven.

5. 5

   Plancha cooking option: Roll the dough to about 1 cm thickness on a floured work surface; place the dough circle on a wooden board covered with polenta.

6. 6

   Wash the chard and separate the leaves from the stalks.

7. 7

   Bring a large pot of salted water to a boil with a tablespoon of olive oil. Submerge the chard stalks and cook for 7 minutes. Chop the peeled onions and sauté them with a drizzle of olive oil. Chop the drained chard leaves and add them. Cook for 3 to 4 minutes. Turn off the heat, add the ricotta, and mix. Spread this stuffing onto the bread dough.

8. 8

   Cut the drained chard stalks into squares and arrange them on the stuffing. Sprinkle with oregano and drizzle with olive oil. Slide the dough onto the plancha, close the lid, and cook for 5 to 8 minutes. Drizzle with a little olive oil. Serve.