For 4 people
Preparation: 30 minutes
Cooking: 30 minutes
30 g pine nuts
400 g Swiss chard
1 yellow onion
2.5 tablespoons of olive oil
8 pastry sheets
2 tablespoons of ricotta
80 g parmesan
Preheat the oven to 180 ° C.
Place the pine nuts on a baking sheet lined with baking paper and bake for about 10 minutes. They must be golden. Book.
Meanwhile, remove half of the white part of the chard and cut them into thin sections.
Finely chop the yellow onion and brown everything in a sauté pan with a tablespoon of olive oil for 10 to 15 minutes over medium heat until the chard is tender. Salt and pepper.
Pour the preparation into a bowl and let cool.
In a baking dish, place a first pastry sheet. Brush lightly with olive oil using a brush. Repeat the operation with 3 other sheets of brick pastry.
Prepare the stuffing
Add the ricotta, eggs, Parmesan and pine nuts to the chard. Mix. Salt and pepper again if necessary.
Distribute the stuffing on the pastry sheets spread out on the dish, then cover it with the four remaining pastry sheets, brush with olive oil, taking care not to add too much.
Tamp everything, then bake for about 20 minutes.
Cut into small pieces. These puff pastry can be enjoyed both hot and cold!
Did you know
Chard grown in the open field is available mainly from June to November. Chard consists of: small roots, leaves and ribs. Small roots cannot be eaten. The other parts are delicious, but can be cooked separately, as they require different cooking times.
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