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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Food 4 Wibowo blog Ingredients:
1 frozen puff pastry sheet |
2 tablespoons oil |
1 onion, cut into half and thinly sliced |
2 bunches of rainbow chard leaves, washed and roughly chopped |
4 eggs |
3/4 cup heavy cream |
fresh ground pepper |
fresh ground nutmeg |
8 ounces feta cheese |
Directions:
1. Roll the puff pastry dough to fit the gratin dish and bake for 15 minutes at 400°F After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
2. Saute the onion and the chopped chard stem with olive oil over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
3. Add the chopped chard leaves, cook for 8 more minutes over a medium high heat until the liquid is evaporated.
4. Add a third of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
5. Mix together the eggs with the heavy cream and season with freshly ground pepper and nutmeg.
6. Pour over the vegetable mixture and cheese.
7. Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.
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