Rate this recipe
4/5
(2 Votes)
1 Picture
Ingredients
- 1/2 14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
- 1 egg yolk
- 1/2 teaspoon snipped fresh rosemary
- 2 Swiss chard or kale leaves with stems
- 1 ounce Gruyere cheese, shredded (1/4 cup)
- 1/4 teaspoon coarse sea salt
Details
Servings 8
Adapted from bhg.com
Preparation
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. On a floured surface unroll and fold the pastry sheet in quarters then roll out gently into a 12x10-inch rectangle. Trim edges. Carefully transfer pastry sheet to prepared baking sheet. Brush pastry with a mixture of egg yolk and 2 teaspoons water and sprinkle with rosemary. Arrange chard on top, pressing in lightly. Sprinkle with cheese. Bake 15 minutes or until golden. Remove; cool completely. Sprinkle with sea salt before serving.
Review this recipe