The SAVORY PIE WITH CHARD AND TALEGGIO is one of those dishes that can turn simple ingredients into something irresistibly indulgent. The delicate chard, slightly sweet and vegetal, meets the bold creaminess of Taleggio, which melts during baking to wrap the filling in a soft, aromatic embrace.
The golden, crispy pastry holds everything like a fragrant shell, giving the slice a contrast of textures that immediately wins you over.
Perfect for a quick but flavorful dinner, as a rustic appetizer or for a buffet, this savory pie is the right idea when you want to bring something simple, genuine and satisfying to the table.
Served warm it releases its aromas at their best, but it is also delicious served cold: a versatile dish that pleases everyone, ideal for highlighting seasonal fresh chard with a touch of cheese that makes it special.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry
- 1 3/4 lb chard
- 2 oz Taleggio
- 1.4 oz Parmesan
- 1 egg
- 1/4 cup milk
- to taste salt
- to taste nutmeg
- to taste extra virgin olive oil
- 2 tbsp breadcrumbs
For the savory pie with chard and Taleggio you will need
- 1 Pot
- 1 Frying pan
- 1 Bowl
- 1 Whisk
- 1 Baking dish
- 1 Cutting board
Preparation of the savory pie with chard and Taleggio
Wash the chard and blanch it for 5 minutes in salted water.
Drain it well and sauté it in a frying pan with a drizzle of olive oil and salt. Let it cool, squeeze out the water and chop it with a knife.In a bowl, mix the egg with the Parmesan, the milk, salt and a pinch of nutmeg.
Add the chopped chard and the Taleggio cut into pieces and mix well.Line a baking dish with the pastry, leaving the parchment paper.
Prick the base with a fork and cover it with the breadcrumbs so they absorb excess moisture and allow the base to cook perfectly.
Pour in the chard filling and spread it evenly.
Fold the edges of the pastry inward.Bake in a preheated conventional oven at 374°F for 35-40 minutes or until the pastry is golden and the filling is set.
Remove the savory pie with chard and Taleggio from the oven, let it cool slightly and serve.
