Swiss Chard Pie with Rice

In a bowl, combine all-purpose flour, olive oil, water, and salt. Stir with a fork to combine, then turn out onto a work surface and knead for 1 minute. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.

Chop the Swiss chard (leaves and ribs) and blanch them for 5 minutes in well-salted water. Leave to cool.

Then pass everything through a food processor, not too fine, so that there is still a little material left.

Put the rice to cook in its volume of water, and stop it when the rice is al dente.

Peel and mince the garlic and onion, sauté them in olive oil, add the pine nuts to lightly roast them, then add the mixed chard.

Mix the Swiss chard, the half-cooked rice, and the parmesan. Add 2 whole eggs and 1 white, whipped together (keep 1 yolk for garnish). Add salt, pepper and mix well.

Roll out the two pieces of dough with a rolling pin, one a little wider than the other: line a pie tin with the wider dough, and prick lightly with a fork.

Add the chard mixture, and close the pie with the second crust.

Whisk the remaining yolk with a drop of water and pass the egg yolk pie with a pastry brush to brown it.

Make a small chimney in the center of the pie so that the steam escapes. Bake at 180°C for 30 to 40 minutes (depending on the thickness of the pie and the dough).

Serve.