Swiss chard pie (Niçoise recipe)

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Swiss chard pie (Niçoise recipe)

Swiss chard pie (Niçoise recipe)

Number of persons
For the stuffing:

2 packs of Swiss chard (you can keep the white for a gratin)

75 g melted butter

Sugar to taste

100 g Gruyère cheese (Fribourg)

3 beaten eggs

Vanilla sugar


1 glass of rum

100 g pine nuts

1 apple (granny smith)
For the shortcrust pastry:

220 g flour

110 g butter

1 pinch of salt

10 cl of water

Preparation time: 20 min
Cooking time: 30 min
Step 1
Prepare the dough by making a bowl in a bowl and then mix with all the ingredients.
Step 2
Knead by adding enough water to make a ball. Cover with a cloth and proceed with the stuffing.
Step 3
Double the dose to get the upper hand.
Step 4
For the stuffing, boil the chard leaves for 2 min, then wring it out well to remove all the liquid, and cut them into small pieces.
Step 5
Add 75 g of melted butter and sugar to taste, vanilla sugar, raisins soaked in rum, grated gruyere cheese, pine nuts, 3 beaten eggs and finally the apple cut into small pieces.
Stage 6
Knead the whole, taste to judge if there is enough sugar and rum (rum tends to evaporate).
Step 7
Make a few holes for steam and cook in an oven at 210°C (thermostat 7) for about 30 minutes.
Step 8
Sprinkle the icing sugar over it.
Author's note
It's a recipe given to me by my mother-in-law who was from Nice and it's really a pleasure to eat it both hot and cold.

I add my grain of salt

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