Recipe: Asparagus pie with chard and goat cheese

You need the following ingredients for the dough:

• 1/2 cup flour
• 1 teaspoon of salt
• 1 egg yolk
• 120 g cubed butter
• 90 g of cream cheese

You need the following ingredients for the filling

• 100 g of goat cheese
• 100 g of ricotta or cottage cheese
• 50 ml of cream
• 2 eggs
• 50 g of Swiss chard
• 300 g of green asparagus
• spices: salt, nutmeg and pepper to taste
• 40 g of toasted pine nuts
• rind of 1 lemon cut into strips
• juice of 1 lemon
• 1 egg yolk and 1 tablespoon of cream

Preparing the test
To prepare this recipe, the dough must be well chilled. Sift the flour into a large bowl. Add salt, egg yolk and cubed butter and cheese. Mix all the ingredients well without kneading to create a smooth structure without lumps. Add a few drops of cold water if necessary. Form the dough without kneading it hard, wrap it in cling film and leave it in the fridge for an hour.

Preparation of the filling
Clean and remove the woody parts of the asparagus and cook in salted water for 20 seconds. Then drain and dry the asparagus. Wash the Swiss chard and cut off the ends of its stalks. Lightly toast them with a pinch of salt and pepper over moderate heat, then cover them and cook lightly for another 5 minutes.

Mix the beluš quarters with eggs, cream, nutmeg, pepper, lemon zest, lemon juice, cottage cheese and ricotta. If necessary, add a little salt. The mixture should have a creamy texture and should not be runny.

Heat the oven to 180°

On a tray lined with baking paper, roll out the dough that you took out of the refrigerator earlier. You roll it into the desired shape of your baking pan. Spread the cream of asparagus over the dough, making a border about 4 to 5 centimeters thick. Then you add Swiss chard and medium pieces of goat cheese. Fold the edge of the dough inwards, brush with egg yolk and place in the oven for about 40 minutes or until the dough is golden and crispy.

Serve with lemon zest and roasted pine nuts. Bon Appetit.