Single-serve erbazzone with chard and Parmigiano

Ingredients

For 1 serving

• All-purpose flour60 g
• Swiss chard250 g
• Spring onions2
• Parmigiano Reggiano25 g
• Eggs1
• Extra virgin olive oil1 tablespoon
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: March – June, September – October

Method

1. Put a pan of water on to boil for the chard. In a bowl work the flour with a pinch of salt, half the oil and lukewarm water added a little at a time, until you have a smooth, soft dough that doesn't stick to your hands; wrap it in cling film and let it rest for 15 minutes.
2. Meanwhile wash the chard, separate the tough stalks and cut everything into pieces. When the water boils, salt it and cook the chard for 5 minutes, until tender; drain, let it cool slightly, squeeze it well and chop roughly.
3. Preheat the oven to 200 °C (conventional). Thinly slice the spring onions and crush the peeled garlic. In a frying pan with a little of the remaining oil, cook garlic and spring onions for 2–3 minutes over medium heat, until softened, then add the chard and sauté for 3 minutes; remove the garlic.
4. Off the heat, once the filling is lukewarm, stir in the egg and the grated Parmigiano Reggiano and season with salt and black pepper.
5. Divide the dough in two and roll it out into two very thin, almost see-through discs. Lay one on a tray lined with baking paper, spread the filling leaving the edge clear, cover with the second disc and seal the edges by pinching; prick the top with a fork.
6. Brush with the remaining oil and bake at 200 °C for 25 minutes, until the pastry is golden and crisp.