French cuisine · Dough, Pasta & Rice

Savory Swiss Chard Pie

Hearty chard pie from Nice with rice, Parmesan and herbs between two thin layers of pastry.

Ingredients · for 6 servings

• 1 shortcrust pastry
• 1 sheet puff pastry
• 800 g Swiss chard
• 100 g rice
• 100 g Parmesan
• 2 eggs
• 1 onion
• 2 cloves garlic
• 1/2 bunch basil
• 4 tbsp olive oil
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Cook the rice in salted water for 15 min until tender, drain and let cool; wash the chard, cut the stalks into 1 cm pieces and the leaves into strips.
2. Finely chop the onion and garlic and sauté in 3 tbsp olive oil for 4 min, add the chard stalks and cook for 6 min, until they yield.
3. Stir in the leaves in batches and let them wilt down uncovered for 5 min, then transfer everything to a sieve and press out well - the filling must be dry.
4. Mix the chard with the rice, grated Parmesan, eggs, chopped basil, nutmeg, salt and pepper.
5. Line a greased 26 cm pan with the shortcrust pastry, spread in the filling, cover with the puff pastry, press the edges together and brush the surface with the remaining olive oil.
6. Bake in the preheated oven at 190 °C for 40-45 min, until the lid is golden brown, then let rest for 10 min and cut into pieces while lukewarm.