In Nice, the pie of chard is the cult pastry,
tasted in all homes and mandatory on the table of 13 desserts.
For 6 persons.
For the dough: 250 g flour, 100 g sugar, 1 teaspoon baking powder, 1 pinch of salt, the zest of an organic lemon, 1 organic egg, 10 cl of sweet olive oil.
For garnish: 2 Swiss chard boots, 2 beautiful ripe pears, 2 tablespoons pastis, 1 organic egg, 40 g grated parmesan cheese, 80 g sugar, 60 g raisins, 60 g pine nuts, 1 spoon of sweet olive oil.
In a salad bowl, mix the flour, sugar, baking powder, salt and grated lemon rind. Dig a well, add the egg, sweet olive oil vintage lord of Les Baux and 5 cl of water. Knead the dough by adding little by little 5 cl of water. Knead until you get a ball of the consistency of a shortbread dough, quite friable but relatively firm. Cover with a cloth and let stand for 2 hours. Wash and separate the green from the white ribs of the chard. Cut the white of the chard into pieces by pulling the threads. Chop the white and green of the chard finely. Place them in a strainer, sprinkle them with half a teaspoon of salt and let them disgorge for 2 hours.
Peel the pears, seed them and cut them into pieces. Cook for 30 minutes over very low heat with 2 tablespoons water, then crush with a fork. Warm up the pastis and dip the raisins into them to make them swell. Preheat the oven to 180 ° (th 6). Rinse the chards for a long time to desalt them and dry them in a cloth. Beat the egg with parmesan, sugar, pears compote, raisins, pine nuts, olive oil lord of Les Baux and chard. Lightly oil the mold. Spread out two-thirds of the dough. Cover with chard stuffing and cover with remaining dough. Pinch the edges well to close it. Nick the dough lid to let the steam escape. Bake and cook for 40 minutes. The top of the dough should be just blond. Let cool and sprinkle with icing sugar.
