Mash the potatoes and add the egg, cheese, nutmeg, salt and pepper. 1/2 tsp salt Tried and true recipe that have stood the test of time. We were making a fruit pie, probably peach because it was late in the season, and she told me, very matter-of-factly, that it was impossible to make a good, flakey and tender pie crust with just butter. I love to make all sorts of savory pies and tarts. By the time those seeds had sprouted I realized that the first batch, what I thought were weeds, were in fact  baby Swiss chard, so now I had twice as many plants growing in the garden. ), washed and chopped Nonprofit Web Design by NMC. 1 disk of shortcrust pastry (recipe above). Serve scooped from the pie dish. 1/3 cup ice water Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, … Heat the oven to 350 degrees, and place rack in the center. Divide the dough in half and form each half into a flat disk. This recipe makes enough dough for a double layer pie (one with both a top and bottom crust) or for two tarts or two galettes like the one above. 6 tablespoons unsalted butter, melted. I love to make galettes in the summertime when the heat makes me feel too lazy to fit the dough into a proper tart pan. 2 cloves garlic, minced 350g chopped potatoes, cooked, cooled, lightly crushed (I steamed them for 12 minutes) 6 cloves of garlic, chopped – divided use Fold the leaves together, and cut into 1/2 inch strips. Season the potatoes well with salt and pepper. After a minute, add the kale and onion. Instructions. 2 TBSP sugar 9 inch pie plate, greased with olive oil or unsalted butter. Change ), You are commenting using your Google account. Butter a 12- to 14-inch gratin dish. Le Creuset Silicone Pastry Brush, White. In a large bowl, mix together the flour, sugar and salt. Fold the edges of the dough up and over the filling to create a free-form pie. I planted a few rows of it this spring and, as I am quite an impatient gardener, when I saw nothing but weeds after a few days, I planted it again only this time spreading the seeds more densely along the same few rows. Depending on several factors, including the weather, the humidity and the age of the flour, you might not need to use all the water, or you may need a little more. Wrap each disk in cling film and place in the refrigerator for at least one hour. On a lightly floured surface, roll out the dough into a 13-inch (33 cm) circle. While the crust is baking, place the raisins and chard in a large saucepan with about 1/2 cup of water. Arrange the potatoes on top of the cheese, in slightly overlapping rows. Cook the chard for 15 minutes, stirring occasionally. I’m the same. Savory over sweet any day! 1/4 cup water Add the butter cubes and “cut” them into the flour mixture using a pastry blender or two knives, until the mixture looks like coarse bread crumbs. Cook Swiss chard in boiling water for 2-3 minutes or until tender. ( Log Out /  Spread the chard filling in the middle of the dough, on top of the egg, making sure to keep that border. Mix everything except 2 tablespoons of the melted butter in a bowl. 2 1/2 cups all-purpose flour If the pan becomes too dry, add a splash of water. After 15 minutes, uncover the pan and cook until all the water has evaporated. ( Log Out /  5 – 6 small red potatoes, sliced very thinly Wash the chard and trim the stems, then cut the stems into 1 inch pieces. Combine with the Swiss chard mixture; adjust seasoning, if necessary, and spread in the pie plate. Serve warm or at room temperature. Drizzle the top with olive oil and sprinkle with more grated cheese. All rights reserved. 3/4 cup warm milk. Add the garlic and cook a minute longer. Change ), You are commenting using your Twitter account. 2 tsp butter, cut into small cubes 1/2 cup grated Parmigiano Reggiano cheese. 1 cup cooked and well squeezed Swiss chard, chopped. 1 egg, beaten Bring a large pot of lightly salted water … Farberware Classic Wood Rolling Pin, Natural Wood, 1 – 5215807, Labell Boards Large Canadian Maple Cutting Board (18x24x3/4) L18240, USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel – 1050HS, Tomato Galette with Sweet Basil Crust – Cerise Chérie. A Croatian-inspired savory phyllo pie filled with glowing-stemmed chard, skin-on potatoes, loads of garlic and toasted fennel seeds. I’d so much rather enjoy this over a sweet galette! 1 cup (two sticks) cold butter, cut into cubes Cooking real food with natural, wholesome ingredients that have names even our grandmothers would recognize. For these old rich, fashioned recipes butter is the only way to go. Combine with the Swiss chard mixture; adjust seasoning, if necessary, and spread in the pie plate. Preheat oven to 350°F. Add the onion and sauté until soft, about 5 minutes.

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