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Chard leaves sweet nicoise pie

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January 27, 2014
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Chard leaves sweet nicoise pie
  • Serves 8
Author Notes

Don't be afraid by this unusual ingredients combination. It's a delight!
This a traditional pie from Nice area (South East of France). This recipe is my personal adaptation of several recipes; since every family has its own variation.
It improves with time. So let it rest for a day or two, to allow the flavors to combine harmoniously.
Of course you can use spinach leaves instead of chard's. And for alcohol free version you can add 1 tablespoon crushed anise seeds.
Give this surprising pie a try. Trust me it is very NICE. —Céline

What You'll Need
Ingredients
  • Olive oil and lemon pie crust
  • 2 1/4 cups all purpose wheat flour
  • 2 teaspoons baking powder
  • 1/8 cup light brown sugar
  • 1 pinch salt
  • 1 tablespoon lemon zest
  • 1 egg
  • 1/4 cup olive oil
  • 1/4 cup cold water
  • Chard leaves, pear, pine nuts, currants and pastis filling
  • 3 cups cleaned thinly sliced chard leaves, tough stems removed
  • 2 medium pears
  • 1/2 cup light brown sugar
  • 1/2 cup grated parmesan
  • 1/2 tablespoon olive oil
  • 1 egg
  • 3/4 cup pine nuts
  • 1/4 cup pastis or ouzo
Directions
  1. Olive oil and lemon pie crust
  2. In a food processor, combine the all purpose flour, baking powder, the light brown sugar, salt and the lemon zest and pulse.
  3. Add the egg and pulse until you obtain a sandy texture.
  4. Wrap the dough in a plastic film and place it in the refrigerator for, at least, half an hour.
  1. Chard leaves, pear, pine nuts, currants and pastis filling
  2. Place a cooking pan over medium fire and toast the pine nuts. Reserve.
  3. In a small saucepan, heat the pastis. Turn off the eat and stir in currants. Reserve.
  4. Peel, chore and dice the pears. Cook it in a saucepan, over medium heat, until it turns into a puree. Reserve.
  5. In a large bowl, stir together all the ingredients: the sliced chard leaves, the light brown sugar, the grated parmesan, the egg, the olive oil, the pear puree, the pine nuts and the currants macerated in pastis.
  6. Get the pie crust out off the refrigerator and split it in two equal parts. Meanwhile, preheat your oven at 392°F.
  7. On a floured surface, roll out the dough to fit a 11 inch baking pan.
  8. Place the first pie crust in an oiled baking pan.
  9. Place the second pie crust on top of the filling, seal the edge.
  10. With a thin sharp knife make small holes on the top crust.
  11. Place the baking pie into the oven for 45 minutes, until the crust turns golden.
  12. Take it out of the oven and let it cool for 30 minutes.
  13. Serve slices slightly dusted with confectioner sugar.
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