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Sweet rainbow chard pie

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Ingredients Method

Ingredients
  

For the dough:
  • 500g of all-purpose but prefered local flour ORGANIC/NON GMO
  • 40g of Amond flour, Organic if you find it
  • 200g of unsalted butter (European style preferably local and grass feed/organic or Breton if the Breton spirit has already owned you)
  • 2 large eggs (Local/organic and free range)
  • 140g of organic sugar
  • 1 pinch of sea salt (1,5g max)
  • 1 to 2 egg shell water to adjust the binding of the ingredients, the more your dough is wet or your environment, the less water you need
For the garnish:
  • 6 to 8 chards (more if you may find, tender baby chards, I used rainbow chards in my recipe)
  • 2 large eggs
  • 2 organic local apples
  • 130g of dried raisins
  • Dark Rum
  • 1 pinch of black pepper (My secret: I love to add grated orange zest)
  • 1 soup spoon Orange blossom water (Or water + 2 drop af almond extract)
  • French Pastis (You may use a different spirit, anis or not, if you would like an alcohol free pie, replace the spirit with chocolate or coffee drink, you may also let speak your inspiration)
  • 60 g grated Parmesan cheese
  • 100g of pine nuts
  • 150g of organic sugar
  • 1 soup poon of olive oil

Method
 

  1. Put the Niçoise national hymn and dance around the ingredients or simply prepare all the ingredients
  2. Separate the leaves from the chard ribs, save them in a bowl
  3. Overlay the chard leafs and cut into strips of 6 to 10 millimeters, personally I love them wide (10mm) to maintain the texture of the chard leaf
  4. Bonus: Keep the ribs chard to do it a delicious gratin, click on the picture for the free recipe
  5. In a bowl, put the raisins and soak them with the rum
  6. In order add and mix gently with your hands or fork: pine nuts, parmesan cheese, sugar, eggs beaten, olive oil, chard and sprinkle with a little pastis, let stand at least 1 hour at fresh so that the mixture is impregnated with all the flavors the time to make the dough. Cover with a handmade food film with fabric and beeswax, or a fine mesh fabric
  7. Prepare the ingredients of the dough and shout "Nissa La Bella" for no reason or simply because the Nice spirit is in you now. Or just to scare your children
  8. Put the flour, almond powder, the sugar and stir
  9. Add the pinch of salt
  10. Mix by hand or with a mixer
  11. Put the butter previously cut into small cube and sand your preparation with the mixer or by hand in order to incorporate the butter in the dry elements
  12. Bonus: No date or date expired - How to knows if your egg still able to be consumed? Click on the picture to got this tips.
  13. Add the beaten eggs, make the dough homogeneous, add the water if necessary in case of a lack of moisture in the preparation
  14. Knead with your hands if the kitchenaid does not make your dough homogeneous
  15. Form a ball
  16. Then two
  17. Enclose them in a thin fiber fabric or individually in a handmade food film with fabric and beeswax, reserve them in the fridge for 1 hour minimum
  18. Flour and lower your first ball to make the base of your pie
  19. Prick the dough with a fork, wrap it on your rolling pin, then gently place it on your pie pan
  20. Leave some dough to overflow the mold
  21. Fill the base with your garnish, sprinkle lightly with orange blossom water
  22. Cut your 2 apples in half, then make regular slices of 2 to 4 mm
  23. Make an apple hat on your filling and drizzle with a little bit of orange blossom water
  24. Lower your second ball, prick it with a fork, place it on the top of your pie to close it
  25. Bring the dough of the top by binding it on the dough forming the base, well joined by forming small waves in agreement with the pie pan
  26. Bake in a hot oven. 350°F / 180°C between 45 and 55 minutes
  27. Your pie is golden, it should not burn, the slight color on the top, indicates that your pie is cooked, let warm for 10 min at room temperature, unmold with a plate if your pie pan has no removable bottom
  28. Cut diamonds
  29. Sprinkle chard pie with icing sugar
  30. FINAL: Serve warm or cold on a plate, for a refined dessert, you may add on the side a handmade Gianduja Ice Cream, Vanilla or some almond pears with a chocolate sauce
  31. Or simply put the dish in the middle of the table and contemplate the greedy faces of your friends or family
  32. Wine and Food Pairing: Benjamin Bridge Brut NV - Nova Scotia Canada - A Taste of Flavor
  33. Wine and Food Pairing: 50th Parallel Estate Riesling - A lovely local pairing, the freshness and the minerality of this Riesling, not to sweet, match perfectly with the chard pie when is consumed lukewarm