Amandine Geers’ recipe for chard and pine nut pie

1. Mix the flour, salt and thyme in a bowl. Add the olive oil and knead with your fingertips. Add the water to form a soft ball. Let rest under a cloth while you do the following steps.

2. Prepare the chard: separate the green from the ribs. Cut the latter into 1 cm pieces and roughly chop the green. Set aside separately.

3. Peel and slice the shallots. In the pan, brown the bacon, shallots and garlic with the olive oil for a few minutes.

4. Add the chard ribs. Cook for 10 minutes. Then add the leaves and cook for another 10 minutes, covered. Sprinkle with flour, add the milk and mix until the vegetables are coated with a light béchamel sauce. Add salt, pepper and a little nutmeg.

5. Roll out your dough into a 30 cm diameter disk on a sheet of baking paper placed on a baking tray.

6. Place the vegetables on top, leaving 10 cm free around the edge. Sprinkle with pine nuts, then fold the dough over the vegetables before brushing with the beaten egg yolk. Place in the oven for 40 min at 180 °C.

Amandine’s ticket

Attention, challenge! Today I intend to reconcile all the chard sulkers (far too many for my taste). The ribs and leaves – too often neglected – like to be coated in béchamel, accompanied by small pieces of bacon, wrapped in a good crispy dough. Test this recipe on the recalcitrants in your circle and let me know how it goes! In the vegetable garden, this magnificent vegetable with shiny leaves and pearly yellow or red ribs is almost a perennial vegetable. The more you harvest it, the more it produces. And if you let a plant go to seed, it reseeds itself. Perfect for the overwhelmed gardener that I sometimes am but who cannot do without green vegetables.

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