Closed pie with chard and ricotta

Ingredients:

Dough

• 2 and 3/4 cups of premium flour, plus extra for work
• 2 teaspoons of sugar
• 220g chilled butter, cut into 1cm cubes, plus extra for greasing the pan
• 2 teaspoons white vinegar
• 1/4 cup ice water + more as needed

Filling

• 4 tbsp. l. olive oil
• 2 medium yellow onions, diced
• 2 bunches Swiss chard (800g), stems and leaves cut into 1cm wide pieces.
• 3 cloves garlic, crushed
• 1.5 cups ricotta
• 0.5 cup + 2 tablespoons grated Parmesan
• 2 large eggs
• 1/4 cup breadcrumbs
• 1 tbsp sesame seeds

Preparation:

1. Dough:
   
   Combine the flour, sugar, and 1 teaspoon of salt in a food processor, mixing until evenly distributed. Add about a third of the butter and pulse thoroughly until no visible butter pieces remain (the mixture will turn slightly yellow).
2. Add the remaining butter and pulse until the mixture resembles very coarse meal with pea-sized pieces of butter. Add the vinegar. Gradually add 1/4 cup of ice water through a tube, pulse until the dough is smooth. Squeeze it slightly in your hand; it should hold its shape and be slightly crumbly. If the dough is still too crumbly, pulse again, adding up to 2 tablespoons of ice water.
3. Place the dough on a work surface. Roll out about two-thirds of the dough into a square about 1 cm thick. Repeat with the remaining third of the dough. Wrap each piece tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
4. Filling:
   
   Place the colander in a bowl. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion, chard stems, 1.5 teaspoons salt, and a few grinds of black pepper and cook, stirring occasionally, until the onion is translucent and beginning to brown, 8 minutes. Add the garlic and cook for another minute. Transfer to the colander.
5. Drizzle the pan with another 1 tablespoon of olive oil, add half the chard leaves, and season with salt. Stir until the leaves are wilted, about 2 minutes. Transfer to a colander. Repeat with the remaining oil and chard leaves.
6. Press down on the cooked chard with the back of a large spoon or dry measuring cup to extract as much excess liquid as possible. Let cool completely.
7. In a large bowl, combine ricotta, 1/2 cup Parmesan, 1 egg, 1 teaspoon salt and 1/2 teaspoon black pepper.
8. Position a rack in the lower third of the oven and preheat the oven to 200°C (400°F). Grease a 20cm (8in) square baking dish with butter and lightly beat the remaining egg in a small bowl.
9. Assembly:
   
   Let the dough rest at room temperature for a few minutes until it softens slightly and becomes easier to roll. Place the larger piece of dough between two large sheets of floured parchment and roll it out into a rough 14-inch (35 cm) square, 0.3 cm (0.25 in) thick. (If the dough becomes too soft, refrigerate it to set, then continue rolling.) Roll out the smaller piece in the same way into a 11-inch (27 cm) square.
10. Transfer the larger piece of dough to the prepared baking pan. Gently press it into the bottom and up the sides of the pan, leaving a slight overhang.
11. Brush the bottom and sides of the dough with a little beaten egg. Sprinkle the bottom with breadcrumbs and the remaining 2 tablespoons of Parmesan. Add the cooled Swiss chard and press gently into place. Spread the ricotta mixture evenly over the top.
12. Place the remaining dough over the filling, matching the edges as closely as possible to the bottom piece of dough. Pinch the edges, trim off any excess, then fold and crimp the edges to seal. Brush the top and edges of the crust with beaten egg and make slits in the crust. Sprinkle with sesame seeds, if using.
13. Bake until the crust is deep golden brown, about 1 hour. If the crust is browning too quickly, cover the pie loosely with foil. Let cool for at least 1 hour before serving.