Swiss chard rib pie

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Swiss chard rib pie

Swiss chard rib pie

Number of persons

2 round puff pastries

500 g fresh or frozen Swiss chard

200 g smoked bacon

2 onions

20 cl liquid cream



2 teaspoons ground nutmeg

Preparation: 10 min
Cooking time: 25 min
Step 1
Preheat the oven to 180°C (or 200°C without fan heat).
Step 2
Fry the bacon in a non-stick pan without fat, slice the onions and add them to the bacon, leave to brown.
Stage 3
Cut the chard ribs, cook them in the pressure cooker 5 minutes after the whistling of the valve.
Step 4
Put a puff pastry in the bottom of a pan with its paper, prick it with a fork and sprinkle it with flour.
Step 5
Once the chard ribs are cooked, put them in the bottom of the mould, add salt (not too much as the bacon is already salted) and pepper. Then cover with the bacon/onion mixture, put the crème fraîche as it is, and sprinkle with nutmeg.
Step 6
Cover the whole with the second puff pastry, weld the edges of the 2 doughs together well.
Step 7
Bake for 20 to 25 minutes (depending on your oven).
Step 8
And bon appétit!
Author's note
This recipe can be made with fresh or frozen spinach.

I add my grain of salt

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