Traditional regional recipes of the riviera

Chard pie (Entrée)

chard pie




8 People

For the dough:
- 500g flour
- 200 g butter
- 150g of sugar
- 2 large whole eggs
- 1 pinch of salt

For the filling:
- 2 bunches of young leaves of Swiss chard
- 4 russet potatoes
- 100g of dried golden raisins soaked in rum
- 50 g of grated SPRINZ
- 150g brown sugar
- 50 ml eau de vie
- 100g of pine nuts
- 2 eggs
- 1 pinch of pepper
- 1 tablespoon olive oil

Recipe provided by :

Chard pie

In a bowl, combine flour, butter, sugar and salt to form sand.
Add eggs and mix quickly into a ball and let stand for one hour.
Meanwhile, cut the chard leaves into strips about 1cm wide, wash well and dry them.
In a bowl, combine eggs, sugar, raisins soaked in the rum, pine nuts, pepper, SPRINZ, brandy, olive oil.
Add the chard, stir well.
Roll out the dough (3/4 mm thick), and put in a pie dish of about 30/40 cm in diameter, leaving more than 1/2 cm of dough.

Add the chard mix, sprinkle the surface of apple slices like an apple pie and cover with the remaining dough well by welding all around.

Make a small hole in the center and bake at 200 ° oven until the pastry is golden brown.

Cool, then sprinkle heavily with icing sugar.

Bon appetit!

Vue mer : crédit photo Aseed