How to cook a savory pie with chard and artichokes, an exquisite dish made with vegetables and brisée pasta, with the addition of cream, eggs and Parmesan cheese.
Ingredients for 8 people
- a roll of ready-made brisée pasta
- 300 g of chard
- 2 artichokes
- 2 spring onions
- 100 ml of fresh cream
- 20 g of butter
- 3 spoons of parmesan
- 2 eggs
- 2 tablespoons of extra virgin olive oil
- salt and pepper
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
How to prepare the chard and artichoke savory pie
Peel the spring onions, cut them into thin slices, put them in a pan with the butter and fry them on low heat.
Add the beets washed and cut into strips, salt and wet with a little water.
Stir, cover and cook for about 5 minutes.
Clean the artichokes, remove the hardest external leaves and the internal beard, then slice them thinly and sauté them in another pan with 2 tablespoons of olive oil for 2-3 minutes.
Put the vegetables in a bowl, add the eggs, cream, grated Parmesan, salt and pepper, then mix everything well.
Line a baking tray with parchment paper and roll out the shortcrust pastry, then fill it with the prepared mixture.
Bake at 180 ° C and cook for about 40 minutes.
After removing the vegetable pie from the oven, turn it out and decorate it with cheese flakes.
