Criollo Swiss Chard, Golden Onion and Ricotta Tart with Sesame Topping

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Grease a 24 cm tart pan with 1 teaspoon of butter.

2. 2

   For the crust, combine the all-purpose flour, 1 teaspoon salt, and baking powder in a bowl. Add the 80 g cold butter and rub it in with your fingertips until the mixture looks sandy.

3. 3

   Add 1 egg and the milk little by little, mixing until a soft dough forms. Do not overwork it. Wrap and let it rest for 15 minutes while you prepare the filling.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 12 to 15 minutes, stirring, until deeply golden and sweet. Add the garlic and cook 1 minute more.

5. 5

   Add the chopped Swiss chard to the skillet and cook for 4 to 5 minutes until wilted and reduced. Remove from the heat and let cool slightly.

6. 6

   In a large bowl, mix the ricotta with 50 g of the grated Sardo cheese, the 2 eggs, nutmeg, black pepper, and salt to taste. Fold in the Swiss chard, onion, and garlic mixture and stir until combined.

7. 7

   Roll out the dough on a lightly floured surface into a circle about 3 mm thick. Line the tart pan, pressing it into the base and sides. Prick the base with a fork.

8. 8

   Pour the filling into the crust and spread it evenly. Sprinkle the remaining 30 g grated Sardo cheese and the sesame seeds on top.

9. 9

   Bake the tart for 35 to 40 minutes at 180 °C / 350 °F, until the crust is cooked through, the top is golden, and the filling is set.

10. 10

    Let it rest for 10 minutes before unmolding and slicing. Serve warm or at room temperature.