Savoury Swiss chard pie
A savoury Nice-style pie with Swiss chard, cooked rice, ham, pine nuts and Parmesan in olive-oil pastry.
Active time1 h 15 min
Cooking1 h
Total1 h 45 minResting : 30 min
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Ingredients
- 2 cloves of garlic
- 1000 g whole fresh Swiss chard
- 1 onion
- 1 raw egg for its yolk in the pastry
- 1 raw egg for the filling
- 2 raw eggs for the pastry
- 200 g grated Parmesan
- 150 g cooked ham
- 125 g water
- 500 g wheat flour
- 135 g olive oil
- 100 g pine nuts
- 1 pinch of ground black pepper
- 100 g plain cooked rice
- 1 tsp fine salt
- 1 pinch of fine salt
Preparation
Separate the yolk from the egg intended to enrich the pastry and refrigerate its white for another use. Mix flour, listed water, pastry oil (125 g), pastry eggs, this yolk and the spoon-measured salt. Knead until smooth and pliable. Cover and rest for 30 minutes while preparing the filling.
1 raw egg for its yolk in the pastry2 raw eggs for the pastry125 g water500 g wheat flour135 g olive oil1 tsp fine salt- bowl
- small bowl
- spatula
- clean tea towel
Separate the chard leaves from the stalks, reserving stalks for another dish. Wash the leaves and boil for about 10 minutes. Drain, cool slightly, squeeze thoroughly to remove water and chop.
1000 g whole fresh Swiss chard- knife
- chopping board
- saucepan
- colander
Peel and chop onion and garlic. Soften the onion in the reserved oil (10 g), then add garlic. Lightly toast the pine nuts in a dry pan, watching closely. Dice the ham. Mix chard, onion, garlic, pine nuts, ham, already cooked rice, filling egg, Parmesan, pinch of salt and pepper.
2 cloves of garlic1 onion1 raw egg for the filling200 g grated Parmesan150 g cooked ham100 g pine nuts1 pinch of ground black pepper100 g plain cooked rice1 pinch of fine salt- knife
- chopping board
- frying pan
- spatula
- bowl
Heat the oven to 180 °C. Divide the dough into a slightly larger base and the remaining lid. Roll the base on baking paper and line a large tin. Add all the filling, cover with the other sheet and seal the edges. Make small steam vents. Bake for about 35 minutes until golden and hot throughout.
- oven
- rolling pin
- baking paper
- large pie tin
- knife
- oven gloves
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration