John Myers
Swiss Chard Pie
The perfect swiss chard pie recipe with a picture and simple step-by-step instructions.
- 200 g Wheat flour
- 125 g Cold butter
- 2 Egg yolk
- 1 tsp Salt
- 300 g Fresh chard leaves
- 3 Kl. Onions
- 4 Spring onions
- 2 Garlic cloves
- 6 Pc. Cherry tomatoes
- 75 g Mountain cheese, grated
- Olive oil
- Salt and pepper from the mill
- 1 Egg yolks for brushing
- Knead a shortcrust pastry from flour, butter, 2 egg yolks and salt and put it in the fridge for about 1 hour. Wash the chard, remove the stems and blanch in salted water for 2-3 minutes. Drain the chard in a colander. Now finely chop the onions and garlic and cut into 3 tbsp. Steam the olive oil in the pan until translucent. Squeeze the chard properly, chop it finely and also add to the onions. Season everything with salt and pepper. Now take the dough out of the refrigerator and roll it out as thinly as possible. Spread the chard and onion mixture on the dough. Halve the cherry tomatoes and add the grated mountain cheese to the chard filling. Now carefully shape everything into a rolling pin. Brush this with an egg yolk and bake for about 30 minutes at 220 degrees.
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