Ingredients
- 7 cups roughly chopped Swiss chard leaves
- inner stems removed (1 1/2 lb.)
- 23 cup part-skim ricotta cheese
- 1/2 cup confectioners sugar
- plus more for sprinkling
- 1/2 cup plus 1 tsp. egg substitute
- divided
- 1/2 cup low-fat milk
- 13 cup dried currants
- 13 cup plus 1 Tbs. sliced toasted almonds
- 18 tsp. ground nutmeg
- 1 sheet frozen puff pastry
- thawed ( 1/2 17.3-oz. pkg.)
- 1 Fuji apple
- peeled
- cored
- and cut into 1/4-inch slices
Instructions
- Preheat oven to 375F.
- Blanch Swiss chard in large pot of boiling water 15 seconds, or until wilted.
- Drain, and rinse under cold water.
- Squeeze out excess liquid.
- Set aside.
- Combine ricotta and confectioners sugar in bowl.
- Whisk in 1/2 cup egg substitute and milk.
- Add chard, currants, 1/3 cup almonds, and nutmeg.
- Cut pastry sheet in half.
- Roll each half into 10- x 9-inch rectangle on floured work surface.
- Place 1 piece puff pastry over 8-inch-square nonstick baking pan, and press into sides of pan.
- Spoon in chard mixture, and arrange apple slices on top.
- Place remaining piece of pastry on top of apples, and roll edges to seal.
- Brush with remaining 1 tsp.
- egg substitute, and sprinkle with remaining 1 Tbs.
- almonds.
- Prick pastry top with knife to vent.
- Bake 45 minutes.
- Cover with foil, and bake 45 minutes more, or until pastry is golden.
- Cool on wire rack, and sprinkle with confectioners sugar before serving.
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