– 1 1/4 cups all-purpose flour – 1/2 tsp salt – 1/2 cup cold unsalted butter, cut into cubes – 3-4 tbsp ice water For the Filling: – 1 tbsp olive oil – 1 small onion, finely chopped – 2 cloves garlic, minced – 2 cups kale, stems removed and chopped – 1 can (14 oz) artichoke hearts, drained and chopped – 1 cup ricotta cheese – 1/2 cup grated Parmesan cheese – 2 large eggs – Salt and pepper to taste – Pinch of nutmeg For Garnish: – Fresh basil leaves – Grated Parmesan cheese
In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with butter or cooking spray.
Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Add the chopped kale and cook until wilted, about 2-3 minutes.
Make the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, eggs, salt, pepper, and nutmeg. Mix until well combined.
Assemble the Pie: Roll out the chilled dough on a lightly floured surface into a circle slightly larger than your pie dish. Carefully transfer the dough to the prepared pie dish and gently press it into the bottom and up the sides. Trim any excess dough and crimp the edges.
Bake the Pie: Place the pie dish on a baking sheet and transfer it to the preheated oven. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
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