Are you lacking inspiration for your Christmas meal this year? This week, we are offering you a typical recipe from the region every day, perfect to impress your guests this Christmas.
For the second recipe, the spotlight is on the Swiss Chard Pie.
For 6 people
Preparation: 20 minutes
Cooking time: 30 minutes
Ingredients
For the shortcrust pastry:
220 g of flour –
A pinch of salt
10 cl of water
110 g of butter
For the filling:
Sugar
Vanilla sugar
Raisins
1 glass of Rum
100 g of pine nuts
1 apple
2 bunches of Swiss chard
75 g of melted butter
100 g of Gruyere cheese
3 beaten eggs
Preparation
STEP 1
Prepare the dough by making a well in a bowl and mix with all the ingredients.
STEP 2
Knead by adding enough water to form a ball. Cover with a cloth and move on to the filling.
STEP 3
Double the amount to make the top crust.
STEP 4
For the filling, boil the Swiss chard leaves for 2 minutes, then drain well to remove all the liquid, and chop finely.
STEP 5
Add 75 g of melted butter and sugar to taste, vanilla sugar, raisins soaked in rum, grated Gruyere cheese, pine nuts, the 3 beaten eggs, and finally the finely chopped apple.
STEP 6
Mix everything together, taste to check if there is enough sugar and rum (rum tends to evaporate).
STEP 7
Make a few holes for steam to escape and bake in an oven at 210°C (thermostat 7) for about 30 minutes.
STEP 8
Sprinkle icing sugar on top.
