Chard, also known as Swiss chard, is a leafy green vegetable related to beetroot and spinach and is widely used in Mediterranean cooking. The Spinach Pie recipe which I posted a few months ago was a family favourite often cooked by my mother using chard, instead of spinach, because she preferred the stronger taste.
Chard is now back in season so when I spotted it at the supermarket last week I bought some on the spur of the moment without having any idea what I would cook with it. There was something very fresh and appealing about this particular chard with its dark green leaves and pink stalks. I could have made my Mum’s recipe but fancied having a go and creating a lighter version using less pastry.
After checking out the fridge and cupboards back home looking for inspiration, I had one of those “erm” moments where different flavours and textures float freely in my mind making connections or rejections (a bit like a speed dating session for food where the chemistry’s got to be right !)
The pie that finally came together was a winning combination of chard with garlic, leek and mozzarella framed in lovely light puff pastry. You could also use other types of pastry such as filo for a crisper, less fatty version or even short crust pastry.
Slimmers’ version: If you want to cut down on calories simply cook the chard filling without pastry or mozzarella. This would work beautifully with some freshly baked cod or salmon.
Budget version: Cut down on costs by simply cooking the vegetables without pastry or mozzarella and top with an egg.
Summer Chard Pie
Prep to Plate: Prep: 30 mins Cooking time: 20 mins
Ingredients (feeds 4-6)
- 500g chard (Swiss or other variety)
- 1 ball of mozzarella
- 2 garlic cloves
- 1/2 leek
- 1 tspn fennel seeds (preferably freshly crushed)
- 8-10 cherry tomatoes
- 2-3 tbspns olive oil
- 1 block of puff or other pastry
- Grease a pie dish and set to one side.
- Heat oven.
- Wash veg and chop off stalks from chard ( keep stalks and add to vegetable soups for added flaovour)
- Chop chard leaves into strips and set aside.
- Chop garlic and leeks. Crush fennel seeds.
- Heat oil in pan and add chard frying gently for a few minutes until it softens.
- Add leek and garlic and fry gently for a couple more minutes on a gentle heat before adding fennel. Add salt and pepper to taste. Then set to one side.
- Roll out pastry and put into a greased oven proof dish.
- Top pastry with chard mixture
- Add a layer of sliced mozzarella and tomatoes
- Glaze pastry edges with a little milk.
- Cook in medium hot oven until pastry is golden brown and cheese has melted at a temperature of 200° C, Gas 7 (for around 20-30 minutes).
© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and /or duplication of this material without express written consent from this blog’s author/and or owner is strictly prohibited.
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