Chard Pastry Pie

Name: Chard Pastry Pie
Total time: 1 h 50 min
Yield: 6
Ingredients: 3 cups all-purpose flour; 0.75 cup butter (softened); 1 pinch salt; 1 egg (beaten); 1 Tbsp water; 21 ozs Chard leaf; 4 Tbsps olive oil; 2 shallots (finely chopped); 2 cloves garlic cloves (finely chopped); salt; peppers; grated Nutmeg; 0.5 tsp grated lemon zest; 9 ozs Mushrooms (roughly chopped); 2 cups Sour cream; 0.375 cup Crème fraiche; 3 eggs; 1 cup grated Gruyere; 1 egg yolk (beaten)

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Health Score:

79 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr 20 min.

Preparation

ready in 1 hr 50 min.

Ready in

Calories:

890

calories

Calories

How many calories can I eat?

Healthy, because

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Nutritional values

This beautiful pie takes a little bit to prepare, but makes for a delicious and impressive special-occasion meal. And while it's high in calories and fat, it also contains valuable nutrients from the chard, such as vitamin K and iron.

The pastry dough for this pie can be used for a variety of different baked goods. Double the recipe and keep some in the freezer to save time the next time you bake.

1 serving contains
(Percentage of daily recommendation)

Calorie	890 cal.	(42 %)
Protein	26 g	(27 %)
Fat	65 g	(56 %)
Carbohydrates	52 g	(35 %)
Sugar added	0 g	(0 %)
Roughage	3 g	(10 %)

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more nutritional values

Vitamin A	0.7 mg	(88 %)
Vitamin D	2.3 μg	(12 %)
Vitamin E	3.2 mg	(27 %)
Vitamin K	11.7 μg	(20 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.6 mg	(55 %)
Niacin	7.5 mg	(63 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	62 μg	(21 %)
Pantothenic acid	1.9 mg	(32 %)
Biotin	17.7 μg	(39 %)
Vitamin B₁₂	1.8 μg	(60 %)
Vitamin C	5 mg	(5 %)
Potassium	444 mg	(11 %)
Calcium	482 mg	(48 %)
Magnesium	50 mg	(17 %)
Iron	2.3 mg	(15 %)
Iodine	28 μg	(14 %)
Zinc	3.4 mg	(43 %)
Saturated fatty acids	35.1 g
Uric acid	49 mg
Cholesterol	339 mg
Complete sugar	5 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the pastry: 3 cups all-purpose flour; ¾ cup butter (softened); 1 pinch salt; 1 egg (beaten); 1 Tbsp water

For the filling: 21 ozs Chard leaf; 4 Tbsps olive oil; 2 shallots (finely chopped); 2 cloves garlic cloves (finely chopped); salt; peppers; grated Nutmeg; ½ tsp grated lemon zest; 9 ozs Mushrooms (roughly chopped); 2 cups Sour cream; ⅜ cup Crème fraiche; 3 eggs; 1 cup grated Gruyere

To finish: 1 egg yolk (beaten)

How healthy are the main ingredients?

Sour cream Mushroom Chard leaf olive oil garlic clove salt

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Preparation

Kitchen utensils

1 Small knife, 1 Cutting board, 1 Large knife, 1 Measuring cups, 1 Pot mit Deckel, 1 Peeler, 1 Tablespoon, 1 Citrus juicer, 1 Teaspoon, 1 Small bowl, 1 große Bowl, 1 Paper towel, 1 Fine-mesh sieve, 1 Ladle

Preparation steps

For the pastry: beat all the ingredients together in a mixing bowl to a smooth dough. Wrap in cling film and chill for for 30 minutes.

Chop the chard stalks and tear the leaves into strips.

Heat 2 tablespoons oil in a pan and cook the chard, onions and garlic for 3-4 minutes. Season with salt, pepper, nutmeg and lemon zest. Remove from the heat and cool slightly.

Heat the remaining oil in the pan and cook the mushrooms until browned. Tip into a bowl and stir in the chard, sour cream, creme fraiche, eggs, and cheese mixing well. Season with salt, pepper, and nutmeg.

Heat the oven to 350°F. Grease a 9" springform pan.

Roll out 2/3 of the dough and line the pan. Spoon in the filling.

Roll out the remaining dough to fit the top and place on top of the filling. Seal the edges well together and prick several times with a fork. Cut out leaves from the trimmings and attach to the pastry with beaten egg. Brush the pastry with the beaten egg.

Bake for 45-55 minutes until golden brown. Serve warm

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