White Bean, Kale & Ricotta Pie

Inspired by a Swiss chard and sausage tart, this pie uses white beans and spices to mimic Italian sausage, adding a little extra pizzazz with a parmesan whole-wheat pie crust.

INGREDIENTS

Pastry
1	cup sifted all purpose unbleached flour
1/2	cup whole wheat flour
1	teaspoon dried minced garlic or garlic powder
1/4	teaspoon salt
1	cup grated Parmesan cheese
1/2	cup softened unsalted butter
2	Tbsp best quality extra virgin olive oil
2	tablespoons cold water
2	tablespoons cold vodka
Filling
1	small bunch kale (or other greens) (about 8 ounces), blanched, water squeezed out, and chopped
1	yellow onion, chopped
1	clove garlic, minced
	olive oil
1	cup dried white beans, soaked and cooked
1	tsp. crushed fennel seeds
1/4	tsp. crushed red pepper
	salt and pepper
15	oz–container part-skim ricotta cheese
3/4	cup grated Parmesan cheese
2	eggs

INSTRUCTIONS

1.	Preheat oven to 375°.
Pastry
1.	Pulse flours, garlic, butter and cheese in a food processor until you get a crumbly blend.
2.	Pulse in ice water, vodka and olive oil (more water if needed).
3.	Divide crust in half, wrap and refrigerate until needed.
Filling
1.	In a wide saute pan or frying pan, cook the onion in about 3 tablespoons olive oil until soft. Add garlic and cook until fragrant, about 1 minute. Add drained beans, spices and more olive oil as necessary; cook, slightly mashing beans, until browned. Transfer bean mixture to a large bowl. Add another tablespoon or two of oil to the pan, then add the kale. Cover pan and reduce heat to low. Cook for about 5 minutes, or until kale is just starting to brown. Transfer to the bowl with bean mixture, then season with salt and pepper and additional oil, if desired, to taste. In a small bowl, beat together ricotta, cheese, and eggs, then stir this into the kale mixture.
2.	Line a 9-inch pie plate with half the pie pastry. Pour in filling. Top with the other half of pastry, tucking excess under the edge of the bottom dough. With a fork or with your fingers, crimp the two crusts together. Cut a slit in the center of the top for venting.
3.	Bake until golden brown, 50 minutes to an hour (I find that baking the pie plate on a sheet pan makes it easier to maneuver the pan). Serve warm or at room temperature. Pie keeps very well in the fridge for up to 3 days and reheats nicely.