The pink storks of the chard screamed my name at the market so they came home with me and i made a savoury tartelette for lunch as a trial for a brunch i am hosting soon. It is so yummy and small but filling even for a lunch on the go.
short crust or pie crust (shop bought or home made if you ve)
3 chard storks and leaves cleaned and cut
1/2 onion sliced finely
20 gr of grated gruyere cheese
2 brigs of thyme
silicon cake pan 12 cm diameter
1. layer the crust into the pie pan and pre bake for 8 minutes at 180C preheated oven.
2. sweat the onions and chard in some olive oil till soft, season well with salt and pepper. Mix in a bowl the egg, cheese, thyme and cooked chard.
3. add the mixture to the pre baked pie crust, and pile it on. Bake for 25 minutes at 180C preheated oven.