Summary

Ingredients

• Puff pastry, rolled out in a round shape (approx. 300g)
• little flour
• 1 tablespoon olive oil
• 1.3 kg Swiss chard (cabbage stalks, stalk chard)
• 40 g pine nuts
• 5 leaves peppermint
• 250 g mascarpone
• 250 g ricotta
• salt and pepper
• 50 g parmesan, rated
• nutmeg

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Instructions

1. Cover the tray with the dough, leaving the protruding edge to stand. Prick the bottom tightly.
2. Cut the cabbage stalks crosswise into strips 1.5 cm wide. Blanch in boiling salted water for 3 minutes. Take out, rinse in cold water and drain well. Roast the pine nuts dry. Cut the peppermint leaves into strips and mix with the cabbage stalks. Mix the mascarpone and ricotta and season well. Preheat the oven to 220 ° C.
3. Spread the cabbage stalks on the dough base. Scatter half of the pine nuts and half of the parmesan on top. Place the cream cheese mixture on top, cover with the remaining pine nuts and parmesan. Fold the protruding edge of the dough onto the filling. Brush with olive oil and bake the pie immediately in the lower part of the oven for 40 minutes.
4. You can also replace the cabbage stalk with spinach.
5. Instead of mascarpone, you could also use double cream cheese with herbs and garlic.