Chard Pascualina Tart - Pilar Hernández's Chilean Kitchen
The first time I ate Swiss chard Easter pie was at my in-laws' house. My mother-in-law was born in Argentina, and they're very traditional there. The typical version is made with spinach, and she also makes a spectacular version with artichokes. I made my own version with Swiss chard harvested from my backyard.
Ingredients · Servings 8
- 2 bunches of chard (about 1 kilo)
- 1 onion
- 50 grams of butter
- 100 grams of flour without baking powder
- 500 ml of milk, I used skimmed milk
- salt and pepper
- 4 hard-boiled eggs
- 2 sheets of pastry for Easter pie, defrosted and at room temperature
Method · PT-497396H57M21S
- Wash and drain the chard, trim and discard the ends of the stems. Cut the stems and leaves into thin strips. Dice the onion into small pieces.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and cook, stirring occasionally, for about 10 minutes, until softened and translucent. Add the Swiss chard, cover, and cook over medium heat for 5 minutes, or until the chard is tender. Transfer to a bowl. Wipe the skillet clean with a paper towel and add the butter; melt over medium heat. Add the flour and stir with a fork, cooking for about 2 minutes. Gradually add the warm milk in a thin stream, whisking constantly. Bring to a boil and thicken, stirring continuously. Simmer gently for 1 minute. Season with salt and pepper. Stir in the Swiss chard; the mixture should have a paste-like consistency. Adjust the seasoning as needed.
- Preheat the oven to 180C or 350F.
- Grease a baking dish. Place one of the pastry sheets in the dish and press it down against the bottom and sides. Spread the filling in a 1 cm layer, more or less. Cut the eggs into quarters and arrange them evenly in a flower shape. Add the remaining filling and cover with the other pastry sheet, pressing the edges to seal.
- Cut a small circle in the middle and use aluminum foil to make a chimney for the steam to escape.
- Bake on a baking sheet (this way if it overflows, the oven won't get dirty) for 45-60 minutes until the dough is golden brown.
- Let it rest for 20-30 minutes so that the filling doesn't escape when cutting it, then cut and serve.
- Store refrigerated. Can be reheated in the microwave, if desired.
Traditionally, pascualina is served as a side dish. We ate it as a main course; it was delicious.
Description
You can also make it with artichokes or spinach.
