Torta di Ricotta e Bietola con Pasta Frolla

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

We make this pizza with pasta frolla, a type of flaky pastry, rather than bread dough.


  • about 1 kg (2.¼ lb) Swiss chard
  • sea salt and freshly ground black pepper


Make the pasta frolla. Put the flour and butter pieces in a food processor with a little salt, and pulse until it has the consistency of breadcrumbs. Immediately add the water and pulse for a second to combine. Gather the dough together into a ball, wrap in cling film and place in the refrigerator for 1 hour.

Heat the oven to 200°C/400°F/Gas 6, and have ready a large flat baking tray.</