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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
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
- In a food processor, combine the all purpose flour, baking powder, the light brown sugar, salt and the lemon zest and pulse.
- Add the egg and pulse until you obtain a sandy texture.
- Wrap the dough in a plastic film and place it in the refrigerator for, at least, half an hour.
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
- Place a cooking pan over medium fire and toast the pine nuts. Reserve.
- In a small saucepan, heat the pastis. Turn off the eat and stir in currants. Reserve.
- Peel, chore and dice the pears. Cook it in a saucepan, over medium heat, until it turns into a puree. Reserve.
- 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.
- Get the pie crust out off the refrigerator and split it in two equal parts. Meanwhile, preheat your oven at 392°F.
- On a floured surface, roll out the dough to fit a 11 inch baking pan.
- Place the first pie crust in an oiled baking pan.
- Place the second pie crust on top of the filling, seal the edge.
- With a thin sharp knife make small holes on the top crust.
- Place the baking pie into the oven for 45 minutes, until the crust turns golden.
- Take it out of the oven and let it cool for 30 minutes.
- Serve slices slightly dusted with confectioner sugar.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens