Summary

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

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Instructions

1. Cut off the lower end of the chard, wash the leaves and cut into small pieces with the white stalk.
2. Stew with a pinch of salt and the vegetable stock cube for about 5 minutes with a little water. Drain the water.
3. 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.
4. 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.
5. Cut the tomatoes into very thin slices and place on top.
6. Sprinkle with the grated raclette cheese and bake in the oven at 200 degrees for about 30 minutes until golden brown.