Chard Pie

Ingredients for 8 servings:

• Puff pastry, rolled out into a round shape (approx. 300g)
• little flour
• 1 tbsp olive oil
• 1.3 kg chard (stalks, chard stems)
• 40 g pine nuts
• 5 peppermint leaves
• 250 g mascarpone
• 250 g ricotta
• salt and pepper
• 50 g Parmesan, grated
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With stem and leaf

Cover the baking sheet with the pastry, leaving the overhanging edge. Pierce the base firmly. Cut the chard stalks crosswise into 1.5 cm wide strips. Blanch in boiling salted water for 3 minutes. Remove, refresh in cold water, and drain well. Dry roast the pine nuts. Cut the peppermint leaves into strips and mix into the chard stalks. Mix the mascarpone and ricotta and season well to taste. Preheat the oven to 220°C. Spread the chard stalks on the pastry base. Sprinkle half of the pine nuts and half of the Parmesan cheese over them. Spread the cream cheese mixture on top, then cover with the remaining pine nuts and Parmesan cheese. Fold the overhanging pastry edge over the filling. Brush with olive oil and immediately bake the pie in the lower part of the oven for 40 minutes. You can substitute spinach for chard stalks. Instead of mascarpone, you could also use double cream cheese with herbs and garlic.