Chard Pastry Pie
(0 votes)
(0 votes)
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
Healthy, because
Even smarter
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)
(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 %) |
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
all recipes of this author
Ingredients
for
6
- 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)
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
1.
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.
2.
Chop the chard stalks and tear the leaves into strips.
3.
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.
4.
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.
5.
Heat the oven to 350°F. Grease a 9" springform pan.
6.
Roll out 2/3 of the dough and line the pan. Spoon in the filling.
7.
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.
8.
Bake for 45-55 minutes until golden brown. Serve warm
