A Hearty Swiss Chard & Garlic Pie (Pastel de Acelga)
Details
A savory, garlicky hug in a crust.
Ingredients
Instructions
Prepare the Chard
Wash the swiss chard leaves thoroughly. Blanch them in a large pot of boiling water for about 30 seconds, then immediately transfer to a colander and rinse with cold water to stop the cooking process. Squeeze out as much excess water as possible and set aside.
Sauté the Aromatics
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Béchamel Base
In a separate saucepan, melt the 3 tablespoons of butter over medium heat. Whisk in the flour to form a roux and cook for one minute. Gradually pour in the warm milk, whisking constantly to prevent lumps, until the sauce is smooth and thickened. Remove from heat and stir in the Parmesan cheese, nutmeg, salt, and pepper.
Combine the Filling
Add the blanched chard to the skillet with the onions and garlic. Pour the béchamel sauce over the chard and stir everything together until well combined. Remove from the heat and allow the mixture to cool slightly.
Assemble the Pie
Preheat your oven to 400°F (200°C). Line a 9-inch pie dish with one of the pie crusts. Spread the cooled chard filling evenly into the crust.
Add the Eggs
Create four indentations in the surface of the filling with the back of a spoon. Carefully crack one raw egg into each hole.
Top and Bake
Cover the pie with the second crust. Trim and crimp the edges to seal. Brush the top of the pie with the beaten egg wash and make a few small slits in the top to allow steam to escape.
Bake
Place the pie on a baking sheet and bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Rest and Serve
Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set properly.
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