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Today I have a wonderful recipe I enjoy making when I have fresh Swiss Chard in my garden.
This dish takes a bit longer, but it can be eaten warm or cold. Wonderful with a green salad. For 4 Person:
For the Base:
Work the soft butter with the flour together, add the salt and water and kneel it to a soft dough. Dust it with flour and let it sit for 30 minutes.
Meanwhile, prepare the filling:
Mince the garlic and roast it some butter or oil in a pan. Add the champignons and Swiss Chard and cook it for about 5 minutes. Add the mustard last.
Mix the following ingredients together in a bowl and set aside.
Heat up the oven to 180 degrees C. convection and grease a round cake tin and spread the dough evenly on the ground, pushing the edges up a bit. Punch a folk a few times into the dough and bake it for 15 minutes.
Meanwhile mix the Swiss Chard and the Ricotta-egg mix. After 15 minutes, take the pan out of the oven and spread the veggie – cheese mix on the dough. Continue backing for another 40 minutes.
If you love cheese like us, add some cheese on top and gratinate it.
The Mustard Lady