Chard and goat’s cheese pie recipe from Claude’s Kitchen
2 puff pastry
500 gr of green chard
2 onions, 2 shallots
Olive oil, salt and pepper
One fresh goat’s cheese and 50 grams of parmesan
A handful of pine nuts and dried raisins
Place the chard in boiling water for a minute and then remove.
Fry the onions and shallots in the olive oil
Roughly chop and then add the chard to the pan for a few minutes.
Off the heat add the pine nuts, the raisins, the parmesan and two beaten eggs.
In a baking tray add the puff pastry and then pour in the mixture. Close with the other puff pastry.
Brush the surface of the pastry with a little water and egg wash.
Cook for 45 minutes at 180°
This pie can be eaten hot or cold, and served with either green salad or a meat dish.
Bon appétit !!