- medium disc unsweetened shortcake - 1 piece
- olive oil - 2 items. spoons
- leeks, only white and light green, thinly sliced - 4 pieces
- dry white wine - 1/4 Glass
- chopped leaves of chard - 14 Cups
- butter - 1 Art. a spoon
- flour, as well as flour for the surface - 2 Art. spoons
- warm milk - 1/3 Glass
- mustard - 2 Art. spoons
- big egg - 1 piece
- Salt and ground pepper - - To taste
- grated Swiss cheese - 1 glass
Roll the dough on flour-dipped surfaces. Cut a circle with a diameter of 32 cm and a thickness of 3 mm. Put the dough into a baking dish with a removable bottom. Using a knife, cut off excess dough. Put the dough in the refrigerator for 30 minutes. Preheat the oven to 190 degrees. Cover the dough with parchment paper and bake the cake until golden brown at the edges, about 25 minutes. Remove and bake until golden brown, about 15 minutes. Put the cake on the grill and allow to cool completely. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks and fry, stirring, until soft for about 10 minutes. Add the wine and chard, and cook until the liquid evaporates, about 5 minutes. Melt the butter in a medium saucepan. Add flour, milk and bring to a boil. Cook until it thickens, about 3 minutes. Mix the onion, the dairy-flour mixture, the mustard and the egg. Season with salt and pepper and mix. Pour the mixture on top of the pie, sprinkle with cheese and bake until the golden brown color of the top, about 35 minutes. Allow to cool slightly and serve warm.
Servings: 10