Swiss Chard Pie
- 350 grams Puff pastry dough (frozen)
- 500 grams Swiss chard
- ½ stalk Leeks
- 150 grams Cherry tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 150 grams Feta
- 3 eggs
- 150 grams Crème fraiche
- freshly ground peppers
- Nutmeg (freshly grated)
- Pastry flour (for the work surface)
- 1 Tbsp melted butter
- butter (for the baking paper)
Defrost puff pastry. Preheat oven to 200°C (approximately 400°F.)
Rinse chard, spin dry and remove hard stalks. Cut leaves into strips. Cut leek lengthwise, rinse and cut into strips. Rinse tomatoes and pat dry. Press garlic and chop finely.
Heat oil in saucepan and sweat garlic until translucent. Add chard and leeks, sauté 1-2 minutes, pour in wine and let boil down completely over medium heat. Remove from heat and let cool.
Crumble feta. Mix eggs with creme fraiche, season with salt, pepper and nutmeg and combine with swiss chard, tomatoes and feta.
Roll out dough slightly larger than baking sheet on floured surface and use to line baking sheet covered with baking paper. Form crust from edge of dough. Prick dough several times with fork and cover with swiss chard mixture. Fold dough crust over, brush with melted butter and bake in preheated oven for about 40 minutes. Cover surface with buttered baking paper during cooking, so pie doesn't brown too much.
Remove fully baked pie from oven, let cool and serve lukewarm cut into pieces.