Summary

Ingredients

• 1 head chard
• 200 g chanterelles
• 2 onions)
• 3 spring onion (s)
• 3 cloves garlic
• 1 teaspoon marjoram
• 4 egg (s)
• 1 cup sour cream
• 2 Table spoons milk
• 1 teaspoon nutmeg
• 30 g parmesan, rated
• 30 g cheese (Emmentaler)
• 40 g cheese (Vacherin Friboureois)
• 250 g flour
• 8 tablespoon olive oil
• 80 ml water
• 1 egg yolk
• 3 teaspoons salt
• pepper
• Fat for the shape

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Instructions

1. Remove the chard from the stalk and roughly chop it. Cut the spring onions into slices, finely chop the onions and garlic, grate the cheese.
2. Heat 2 tablespoons of olive oil in a pan. Add onion and garlic and sauté. Then add the chanterelles and fry them until they whistle. Next, add the chard and leek, fry for 5 minutes and season with a pinch of salt and marjoram. Set the vegetable mixture aside to cool.
3. Next, whisk the eggs with milk, creme fraîche, cheese, nutmeg, 1 - 2 teaspoons of salt and pepper. Also put aside.
4. For the dough, put flour, egg yolk, water, 6 tablespoons of olive oil and a pinch of salt in a bowl and knead to form a smooth dough. Let the dough rest for about 30 minutes.
5. Preheat the oven to 180 ° C. Roll out the dough thinly and place in a greased springform pan (the edge should be about 5 cm high). Pre-bake the dough for about 10-15 minutes.
6. Spread the vegetable mixture on the pre-baked dough, pour the egg-cream-cheese mixture over it and bake the tart for 40 minutes. After the baking time, remove the springform pan, cut the cake and serve immediately.