The SAVORY PIE WITH CHARD AND TALEGGIO is one of those dishes capable of turning simple ingredients into something irresistibly delicious. The delicacy of the chard, slightly sweet and vegetal, meets the bold creaminess of Taleggio, which melts during baking and wraps the filling in a soft, fragrant embrace.
The golden, crispy pastry encloses everything like a crunchy shell, offering a contrast of textures that wins you over immediately.
Perfect for a quick yet flavorful dinner, as a rustic starter or for a buffet, this savory pie is the right idea when you want to bring something simple, wholesome and satisfying to the table.
Served warm it releases its aromas at their best, but it is also delicious cold: a versatile dish that everyone agrees on, ideal for highlighting fresh seasonal chard with a touch of cheese that makes it special.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry
- 28 oz (about 8 cups, cooked and chopped) Swiss chard
- 2 oz Taleggio cheese
- 1.5 oz Parmesan (Parmigiano-Reggiano)
- 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’ll need
- 1 Pot
- 1 Pan
- 1 Bowl
- 1 Whisk
- 1 Baking dish
- 1 Cutting board
Preparation of savory pie with chard and Taleggio
Wash the chard and blanch it for 5 minutes in salted water.
Drain it well and flavor it in a pan with a drizzle of 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, the Taleggio cut into pieces and mix well.Line a baking dish with the pastry, keeping the parchment paper.
Prick the base with a fork and cover it with the breadcrumbs so they absorb excess moisture and ensure a perfectly cooked base.
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.
