Ingredients

Method

For the ricotta custard:
• 1 cup double-cream plain yoghurt
• ½ cup Woolworths smooth ricott, plus extra for serving
• 4 large free-range eggs
• 60 g flour
• 100 g mature Cheddar, grated
• 2 t Dijon mustard
• a pinch ground nutmeg
• ½ lemon, zested
• sea salt and freshly ground black pepper, to taste
For pie filling:
• 200 g Swiss chard, shredded and wilted in a pan
• 1 T olive oil
• 4 spring onions or baby leeks, sliced
• 4 cloves garlic
• 200 g broccoli, sliced
• 100 g peas
For pie topping:
• 3 Woolworths salted crisps, crushed, plus extra for serving
• Woolworths paprika-and-linseed dukkah, for serving
• extra virgin olive oil, for drizzling

Method

Ingredients

1.  To make the ricotta custard, whisk all the ingredients together until smooth.

2. Preheat the oven to 180°C and grease a 20 cm tart case or shallow ovenproof dish. Squeeze any excess water from the chard.

3. Fry the spring onions and garlic in the olive oil for 1 minute, then add the broccoli and cook for 2 minutes. Stir through the chard and peas to heat through.

4. Remove from the heat and spoon into the dish. Spread out evenly and pour over the ricotta custard.

5. Place the crisps on the top to create a crust, then bake for 25–30 minutes, or until puffy, golden and set.

6. Serve warm with ricotta, a sprinkle of dukkah, a drizzle of olive oil and extra chips.

Find more pie recipes here. 

Photograph: Myburgh du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson