Practical information
- Dish Flat
- Savoyard cuisine
- Terroir
- No
- Easy
- Affordable
- for 4
- No
- 30 min.
- 20 min.
- Not specified
- Not specified
ingredients
150 g of blues green
300 g of chard ribs
50 g of raw ham
150 g reblochon (weighed without rind)
1 roll of broken dough
1 roll of puff pastry
1 tbsp. to s. of flour
2 tbsp. to s. lemon
1 egg white
Steps
STEP 1
Chop roughly, wash the green leaves of chard in a colander under the tap; without wiping them, cook on low heat (do not salt) until they are tender; drain, squeeze a little to drive out excess water. Break up, plunge the ribs into 1 liter of boiling water with flour and lemon (no salt); cook 10 min in small broth, drain, let cool.
2ND STEP
With the broken dough, unrolled on its paper, line a round and deep mold of ø 18-20 cm. Cut the dough all around with scissors (do not cut the paper) so as to let out 3 cm. Mingle green Swiss chard, ribs and ham, pepper, spread in the mold. Sow the Reblochon in large hazelnuts.STEP 3
Put the puff pastry disk on the whole thing. Cut the round with scissors to let exceed 3 cm. Wrap the dough underneath with the one from above. Brush with egg white. Place 10 minutes in the fridge and preheat the oven to 210 ° C (tea 7). Bake 20 minutes.tips
Ideas for change: another cheese can renew the recipe: munster for a powerful taste, fresh goat for more freshness ...
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