Spring Erbazzone

Method

1. Prepare the pastry: mix 300g flour with a pinch of salt, add a drizzle of olive oil and 1 tablespoon of lard (strutto), then gradually add about 150ml cold water and knead until smooth. Let rest in the fridge for 30 minutes to 1 hour.
2. Blanch the greens: chard leaves and beet stalks in salted boiling water for 3 minutes, then cool in ice water. Reserve the cooking water for risotto.
3. Make the filling: sauté 5 chopped spring onions and sliced garlic in olive oil with a piece of lard. Add fresh peas and cook 7-8 minutes. Squeeze the blanched greens to remove excess water, chop finely, and add to the pan. Cook to dry further.
4. Remove from heat and mix in a generous amount of grated Parmigiano Reggiano until the filling is compact. Let cool.
5. Roll out the pastry very thin (about 1mm) on a floured surface. Line an oiled and cornmeal-dusted tart pan with one sheet, prick the base with a fork.
6. Spread the cooled filling evenly (about 2cm thick). Cover with another sheet of pastry, crimping the edges to create rustic folds. Brush with oil and prick the top.
7. Bake at 200°C for about 30 minutes until golden and crispy.