Erbazonne

Erbazonne Recipe

Ingredients

For the Dough:

1-2/3 cups flour

5 T lard, room temperature

1/2 tsp La Baleine Essentiel sea salt

sprinkles of La Baleine coarse sea salt for the top

 

For the Filling:

4 T lard

1 shallot, minced (optional but add flavor)

2 T flour, preferably rice but you can use regular AP too

1 bunch swiss chard

2 generous cups fresh kale or spinach

1 cup frozen chopped kale or spinach

1/2 cup grated parmiggiano reggiano cheese

La Baleine Essentiel per taste

pinch of pepper

Directions

Make the dough - Mix the salt into the flour.

Rub the lard into the flour till you get a mealy texture. 

Add water one tablespoon at a time to make a wettish dough. Working quickly bring the dough into a ball and gently knead to make a tacky elastic dough.

Wrap the dough in cling wrap and refrigerate for atleast an hour to overnight. You can also refrigerate it. Thaw in fridge overnight, or, for 2 hours on counter, before using.

Meanwhile, destem the chard and chop roughly.

In a pan, melt the lard. When hot, add the shallot, and all the greens. Season with salt and pepper.

Cook them all together till the greens are fully cooked. Let cool a bit and then process to a coarse mixture.

Set aside till cooled down completely. Just before assembling the tart, fold in the grated cheese.

You can make this mix ahead of time too, as and when you see your greens lose their fresh lustre.

When the dough is well cooled, divide into approximate halves keeping one for the base, slightly larger.

Wrap and refrigerate one piece while working on the other. On a well floured surface, roll the dough as thin as you can. You’ll reach about 1/8 inch.

Gently place at the bottom of a sheet pan or baking tray with a little overhang. Spread the chard mixture evenly.

Roll out the second piece of dough and place gently over the mixture. Crimp over the edges by folding the base overhang over the the top. Prick the top all over with a fork and sprinkle some coarse sea salt.

Brush with oil and bake in an oven preheated to 400F (200C) for 30 minutes till golden brown. {If you forgot to preheat or you need to step away, refrigerate the assembled tart till ready.}

erbazonne