- 1 cup unbleached flour
- 1 stick unsalted butter, chilled, cut into 16 pieces
- 1/2 teaspoon salt
- 4 ounces cream cheese, chilled, cut into 6 pieces
- 1 tablespoon ice water
- 1 bunch Swiss chard
- 1 bunch lacinato kale
- 4 ounces smoked bacon, cut into 1/4-inch slices
- 3/4 teaspoon salt
- 2 large cloves garlic, finely minced
- 2 large eggs
- 1/2 cup half & half
- 1/4 teaspoon pepper
- 3 ounces Gruyere cheese, grated
- 1/4 cup grated Parmesan cheese
Yield: 8–10 servings
TO PREPARE THE DOUGH
Place the flour, butter and salt in the bowl of a food processor. Pulse until the butter and flour come together loosely, but there are still visible small chunks of butter, about 5–6 times.
Add the cream cheese and ice water and continue pulsing the dough until it is moist and crumbly and comes together when pinched, another 5–6 times.
Turn the mixture out onto a lightly floured board and lightly knead together into a disc, about 6 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight. Remove 20 minutes before rolling out.
TO PREPARE THE FILLING
Preheat the oven to 375°.
Position a rack in the center of the oven.
De-stem and remove the rib in the chard and kale leaves. Wash thoroughly.
Bring a large pot of salted water to a boil. When the water is boiling, add the chard and kale leaves. Cook for another 2–3 minutes after the water comes back to a boil, or until the greens are just tender. Drain through a colander and cool to room temperature. Gently squeeze the greens to get rid of excess water, then place them on a cutting board and cut through them 4 or 5 times.
Place the bacon in a large sauté pan then place over medium heat. Cook, stirring occasionally, until the bacon is golden and crisped. Drain the bacon through a strainer placed over a small bowl.
Add 2 tablespoons of the bacon fat back to the sauté pan and place over medium-high heat. Add the greens and 1/2 teaspoon of salt and cook, stirring frequently, for 2–3 minutes. Add the minced garlic and cook another 2–3 minutes or until the greens are tender and any liquid has evaporated. Cool to room temperature, then stir in the cooked bacon.
In a small bowl, whisk together the egg, half & half, the remaining 1/4 teaspoon of salt and the pepper.
Place the dough on a lightly floured board. Roll out in a circle approximately 14 inches in diameter. Transfer to a parchment paper-lined baking sheet.
Scatter 3 tablespoons of the Parmesan cheese over the dough, leaving a 2-inch clear margin around the edges. Spread the greens and bacon mixture evenly over the Parmesan cheese, then sprinkle with the grated Gruyere.
Fold the edges of the dough over the filling, crimping slightly as you go. Slowly pour the egg and half & half mixture over the filling, being careful to keep it inside the dough. Sprinkle the remaining tablespoon of Parmesan over the top.
Beat the remaining egg and brush it on the edges of the dough.
Bake for 35–45 minutes, or until golden brown and puffed. to fry in. Some of the best fried chicken, I think, is at the House of Soul in Vallejo. You have to wait while they fry it to order. It’s worth the wait.
Recipe and photograph courtesy of Chef Sarah Scott