Delicate olive oil pastry
400 g flour
200 ml water
7 tbsp olive oil
2 pinches salt
Filling
600 g baby chard leaves
2 onions
1 clove garlic
½ bunch parsley
Oilve oil
30 g rice
3 eggs
100 g grated parmesan cheese
100 g Brousse de Brebis cheese
100 g cooked ham (optional)
Salt and pepper
Olive oil pastry
Place the flour and salt in a bowl.
Make a well in the centre and add the water and olive oil; mix together and then kneed vigorously.
Shape into a ball and then divide into two halves.
Wrap in cling film.
Leave to rest for one hour.
Filling
Stack and roll the chard leaves up together, then cut into 1 cm strips.
Rinse the chard thoroughly in cold water, twice.
Drain carefully and press to remove as much water as possible.
Sweat the chopped onions and crushed garlic in a little olive oil.
Then add the chard and allow to cook over a medium heat for about ten minutes, stirring continuously. Season to taste. Leave to cool.
Precook the rice for 5 mins and drain.
In a bowl, mix together the eggs, parmesan, Brousse, chopped parsley, rice, pepper and a tablespoon of olive oil. Add the chard and onion mixture. Adjust the seasoning to taste.
Grease the pie dish with olive oil.
Roll out a thin layer pf pastry, slightly larger than the size of the dish. Arrange the pastry in the pie dish. Fill with the chard mixture. Roll the second pastry layer out thinly and cover the pie. Bring the two edges together and cut off at about 1 cm from the edge.
Pressing lightly with your fingers, seal the two pastry layers together and bring the pastry against the edge of the dish before trimming off the excess with a kitchen knife.
Prick the top of the pie and then coat lightly in olive oil.
Bake in the oven at 200°C for about 40 minutes (depending on your oven).
Check it and lower the temperature halfway through cooking if necessary.
Remove from the oven and cover with a clean tea towel for about ten minutes so that the pastry softens and does not split when cut.
You can also prepare the filling using raw chard, which will steam gently between the two layers of pastry.
In this case, the cooking time must be increased (at least 1 hour), at 160°C.
