Swiss Chard Pie
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Swiss chard
- 1 packet puff pastry, round
- 3 cloves garlic, (pressed)
- 200 g cream cheese
- 2 tomato (s)
- 2 tablespoon tomato paste
- 1 tablespoon olive oil
- 150 g cheese (raclette)
- Herbal salt pepperoncini, nutmeg
- 1 vegetable stock cube
- 1 pinch (s) salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cut off the lower end of the chard, wash the leaves and cut into small pieces with the white stalk.
- Stew with a pinch of salt and the vegetable stock cube for about 5 minutes with a little water. Drain the water.
- Now add the tomato paste, garlic, olive oil and the spices to the saucepan with the chard and cream cheese. Mix everything together well and remove from heat.
- Put the puff pastry (if possible one that has already been rolled out round, otherwise you have to roll it out yourself) in a pie form and fill the chard mixture on top.
- Cut the tomatoes into very thin slices and place on top.
- Sprinkle with the grated raclette cheese and bake in the oven at 200 degrees for about 30 minutes until golden brown.
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