Summary

Ingredients

For the dough:

• 90 g butter, room temperature
• 180 g flour
• 1 pinch (s) salt
• 3 tablespoons water
• Fat for the shape

For the filling:

• 800 g Swiss chard
• 1 clove garlic
• 2 tablespoon olive oil
• 1 teaspoon butter
• 60 g pine nuts
• 50 g ricotta
• 50 g sheep cheese
• 50 g parmesan cheese
• 2 tablespoon sour cream
• 1 egg (s)
• salt

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Instructions

1. Dough:
2. Work the flour with butter into a crumbly mass in a bowl, then add 3 tablespoons of water and a pinch of salt and knead to form a soft dough. Shape it into a ball and leave it lightly ground under a bowl for 30 minutes.
3. Preheat the oven to 180 ° C fan oven. Grease a springform pan well.
4. Line the springform pan with the dough, prick the base several times with a fork and prebake for about 15 minutes.
5. Filling (prepare for the dough during the resting time):
6. Blanch the chard in salted water, drain, squeeze out and cut into strips. Finely chop the garlic clove. Coarsely chop the pine nuts.
7. Heat 2 tablespoons of olive oil and 1 teaspoon of butter in a pan, sauté the garlic, add the chard and fry until the liquid has evaporated.
8. Remove the pan from the heat and mix with the ricotta, the crumbled sheep`s cheese and the grated Parmesan, the egg and the pine nuts. Possibly add some sour cream. Season to taste with salt.
9. Put the mixture on the pre-baked base and bake for another 40 minutes. Serve warm.