Swiss chard cake

Ingredients for 4 servings:

• 400 g flour
• 175 g butter (room temperature)
• 50 g sugar
• 1 egg(s)
• 1 pinch of salt
• 40 g currants
• 40 g raisins
• 100 ml schnapps (Marc de Provence, alternatively Grappa or another brandy)
• 700 g chard
• 2 tbsp Parmesan, grated
• 2 eggs
• 100 g brown sugar
• 80 g pine nuts
• 1 tbsp olive oil
• ½ lemon(s), untreated (peel)
• Pepper, white
• 2 apples, sour (e.g. Boskop)
• Flour, for rolling out
• Fat, for the shape
• Powdered sugar, for dusting

Instructions

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

Blette Tower

For the dough, put the flour in a bowl. Add the chopped butter, sugar, egg, and salt. Mix everything together using the dough hook of a hand mixer. Then quickly form it into a smooth ball of dough with your hands and chill for 30 minutes. If the dough is too brittle, knead in a little water. Meanwhile, for the filling, put the currants and raisins in a sieve, rinse with cold water, and drain well. Place both in a bowl with the pulp and let marinate. Trim the chard, removing the white stems. Wash the green leaves (approx. 300 g) and bring to a boil in boiling water once. Drain well. Roughly chop the leaves on a board and place in a bowl. Add the Parmesan cheese, eggs, sugar, pine nuts, olive oil, grated lemon zest, and a little pepper to the chopped chard. Add the soaked currants and raisins to the chard along with the remaining pulp from the bowl and mix everything well. Preheat the oven to 200 degrees Celsius. Knead the dough on a floured surface until it is smooth. Grease a 24 cm tart or springform pan. Take two-thirds of the dough and roll it out about 3 cm larger than the pan. Place the dough in the pan, creating a 3 cm high edge. Spread the chard and cheese mixture evenly over the base. Wash, peel, and thinly slice the apples. Then spread it over the chard. Roll out the remaining third of the dough slightly larger than the pan and place it on top of the apples. Press the dough lid firmly together with the edges, ideally with a fork. Prick the top of the tart evenly with a fork to allow the steam to escape. Bake in the oven on the bottom rack for 30-40 minutes until crispy brown. Remove from the oven and dust with powdered sugar while still hot. Delicious hot or cold.