Potato, chard and cheese pie
Potato, chard and cheese pie
This is a cross between a galette and a potato bake, with some greens thrown in for good measure. It’s especially lovely with the Quick chard stalk pickle on the side. If you’re in a hurry, use 2 sheets of store-bought shortcrust or puff pastry.
Ingrediënten
- 500 g 1 lb 2 oz waxy potatoes, peeled
- 1 large bunch rainbow chard or silverbeet Swiss chard
- 2 Tbsp olive oil
- 1 brown onion finely chopped
- 3 garlic cloves finely chopped
- 1 Tbsp thyme leaves
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 200 g 7 oz crème fraîche
- 2 Tbsp dijon mustard
- 3 eggs
- 1 cup 100 g grated gruyere or other mild, nutty cheese
- ½ cup 50 g finely grated parmesan cheese
- 2 Tbsp sesame seeds optional
- 2 Tbsp nigella seeds optional
- Tomato chutney to serve
SOUR CREAM PASTRY
- â…” cup 160 g sour cream
- 2 cups 300 g plain (all-purpose) flour, plus extra for dusting
- 1 cup 250 g chilled unsalted butter, cut into cubes
- ½ tsp sea salt
Instructies
- For the pastry, blitz the sour cream, flour, butter and salt in a food processor for a few seconds or until just combined.
- Turn the pastry out onto a work surface and gently bring it together into a disc.
- Wrap the pastry and pop it in the fridge to chill for 30 minutes.
- Add the potatoes to a saucepan of water, bring to the boil and cook until tender when pierced with a knife.
- Drain and set aside to cool.
- Pull the chard leaves away from the stalks (reserve the stalks to make the Quick chard stalk pickle here).
- Tear the leaves into smallish pieces.
- Heat the oil in a large saucepan over medium heat.
- Cook the onion for 10 minutes or until softened.
- Add the garlic, thyme, cumin and paprika and cook for a few minutes.
- Add the chard leaves and toss everything around for a few minutes so the chard cooks down and softens.
- Remove from the heat and set aside to cool.
- Preheat the oven to 200°C (400°F).
- Line a large baking tray with baking paper.
- Combine the crème fraîche, mustard and two of the eggs in a bowl.
- Season with salt and pepper, add the cheeses and whisk to combine.
- Stir in the chard mixture.
- Cut the pastry disc in half.
- On a lightly floured surface, roll out one half into a flat round that’s about 5 mm (¼ inch) thick.
- Repeat with the second piece of pastry.
- Place one pastry round on the baking tray.
- Thinly slice the cooled potatoes and arrange them in a circle on the pastry, leaving a 4 cm (1½ inch) border.
- Carefully pour the onion and chard mixture over the potato.
- Place the second pastry round on top and crimp the edges to seal.
- Whisk the remaining egg and brush it over the pastry.
- Sprinkle the sesame and nigella seeds over the top, if using.
- Bake the pie for 30–35 minutes or until puffed and golden.
- Cut it into wedges and serve with tomato chutney and the chard stalk pickle.
