Tomato pie with chard leaves

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Tomato pie with chard leaves

Tomato pie with chard leaves

Tomato pie with chard leaves
Tomato pie with chard leaves

Number of persons

1 puff pastry

15 sheets of Swiss chard

3 tomatoes

1 onion

2 cloves of garlic


Strong mustard

Fresh liquid cream

Grated cheese

Preparation time: 20 min
Cooking time: 20 min
Step 1
Take a 30 cm diameter mould.
Step 2
Preheat the oven to 210°C (thermostat 7).
Step 3
Wash the chard leaves, remove the larger ribs, then blanch the leaves 2 min in boiling water. Let them drain and then press them to remove as much water as possible.
Step 4
Peel and slice the tomatoes.
Step 5
Peel the onion and cut it into small pieces.
Step 6
Peel the garlic.
Step 7
Sauté the onions in a frying pan, then add the chard leaves and crushed garlic. Sauté over low heat for 5 minutes so that the water in the leaves evaporates. Add a little pepper.
Step 8
Spread the dough in the pan and cover the bottom with a thin layer of mustard and sprinkle with breadcrumbs.
Step 9
Cover with the slices of 2 tomatoes, season with salt and pepper. Spread out the chard leaves so that they partly cover the tomatoes. Drizzle the liquid cream over the chard leaves. Decorate with the slices of the third tomato. Then sprinkle with breadcrumbs and finally cover with grated cheese.
Step 10
Put in the oven at 210°C for about 20 min.
Author's note
Breadcrumbs are used to absorb water from tomatoes and chard leaves but can be replaced on the bottom with fine semolina or wheat germ.

I add my grain of salt

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