Recipe by Katherine Cobbs found on


1/2 Eatwell Farm Savory Pastry Dough, or your favorite pastry dough

1 bunch Swiss Chard

1 TB Olive Oil

1/4 tsp Salt

1 cup vertically sliced Red Onion

1 cup thinly sliced Potatoes

1 to 2 TB Basil, chopped

1 tsp Water 

1 large Egg White

1/2 tsp freshly ground Black Pepper

2 oz Goat Cheese, crumbled (about 1/2 cup)


Remove stems from chard and chop to equal 1 cup.  Chop leaves to equal 4 cups.  Heat a large skillet over medium-high heat.  Add olive oil to the pan and sauté 1 1/2 minutes.  Add chard leaves to pan and sauté 2 1/2 minutes.  Stir in salt, potato, and basil.  Remove from heat and cool.  Preheat oven to 375 F.  Roll chilled pastry dough out to a 14" circle on a floured surface.  Place dough on a baking sheet lined with parchment paper.  Spread chard mixture evenly over dough, leaving a 2" border.  Fold edges of dough toward center, pressing gently to seal. It will only partially cover the chard.  Combine 1 tsp water and egg white in a small bowl, stirring with a whisk.  Brush dough edges with egg white mixture.  Sprinkle pepper and cheese over chard mixture.  Bake at 375 F for 40 minutes or until browned.  Let stand 5 minutes and then cut into 12 wedges.