Swiss Chard Cake

Prepare the butter for the dough in pieces at room temperature. Heat the oven to 200 °C.

Remove the stems from the chard leaves. Blanch chard leaves in salted water, drain, squeeze and chop into small pieces. Peel and chop the garlic. Coarsely chop pine nuts. Grease cake springform pan well.

Mix flour with butter in a baking bowl with your fingers until crumbly, then add water and salt and knead into a soft, smooth dough. Then form this into a ball, lightly flour and rest covered for 1/2 hour. Place the dough in a cake springform pan and press it thinly with your fingers on the bottom and around the edge of the pan, prick the bottom several times with a fork and bake for about 15 minutes.

In a frying pan, heat the oil with a knob of butter, sauté the garlic, add the chard and sauté until the liquid has evaporated. Remove the frying pan from the stove and mix the contents with the cheese mixture, the egg, the pine nuts and maybe a little bit of sour cream in a baking bowl. Season with salt to taste.

Pour the mixture into the pan and bake for another 45 minutes. Bring the cake to the table warm.

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