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. and yes i never make my own crusts, i buy them. Go on ‘ve a try, it’s easy. need: 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 1 egg 20 gr of grated gruyere cheese 2 brigs of thyme silicon cake pan 12 cm diameter go: 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.
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