👨‍🍳 作り方

1. 1

   For the dough: In a large bowl, combine flour and salt. Gradually add lukewarm water and 2 tbsp of olive oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.

   💡 プロのコツ: The dough should be soft but not sticky.
2. 2

   While the dough rests, prepare the filling. Blanch the chopped Swiss chard in boiling water for 1-2 minutes. Drain thoroughly and squeeze out as much excess water as possible. Chop the blanched chard finely.

   💡 プロのコツ: Squeezing out water is crucial to prevent a soggy pie.
3. 3

   In a bowl, combine the chopped chard, minced garlic, remaining 2 tbsp of olive oil, salt, and pepper. Mix well.

4. 4

   Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of dough very thinly into a circle, about 12-14 inches in diameter. Carefully transfer it to a baking sheet lined with parchment paper.

5. 5

   Spread the Swiss chard filling evenly over the dough, leaving a small border around the edge.

6. 6

   Roll out the second portion of dough to a similar size as the first. Carefully place it over the filling. Trim any excess dough and crimp the edges to seal, or fold the bottom dough edge up over the top edge and press to seal.

   💡 プロのコツ: Ensure the pie is well sealed to prevent filling from leaking.
7. 7

   Brush the top of the pie generously with olive oil. Cut a few slits in the top crust to allow steam to escape.

8. 8

   Bake in a preheated oven at 200°C (400°F) for 35-40 minutes, or until the crust is golden brown and crisp.

9. 9

   Let the pie cool slightly before slicing and serving. It can be served warm or at room temperature.