Chard Cake

Try this delicious cake recipe:

Butter, curd, flour and a tiny bit of salt on a baking board form and mix with a large kitchen knife and chop through. Only as late as possible knead with your hands to a smooth dough. Wrap the dough ball in plastic wrap and refrigerate for an hour.

Rinse the chard, remove the stalks, roll up the leaves tightly and cut into narrow strips. Sauté the onion rings in a frying pan with olive oil, add the chard and parsley and drop the vegetables together. Mix well Parmesan, ricotta and eggs, add steamed chard, season with salt, pepper and nutmeg.

On a floured surface, roll out the dough to a thickness of 1 cm, fold in half and place one on top of the other. Repeat rolling out the dough, folding it over each other repeatedly, then roll out to about 3 mm thick.

Butter a tart springform pan and line it with the dough. Place parchment paper on the dough, fill with lentils and bake in the oven at 180 degrees for about

blind bake for 15 minutes. Then pour out the lentils with the help of the baking paper and store them in a tin for later blind baking.

Pour the chard mixture on the dough and bake the cake in the oven heated to 180 degrees (top-bottom heat), on the lowest shelf for approx.

45 minutes.

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