Ingredients for 8 people:
Pepper to taste, 1 clove of garlic, 600 grams of chard, 15 boiled chestnuts, extra virgin olive oil, 50 grams of Parmesan cheese, salt, 1 roll of brisée pasta, 2 eggs
Wash the beets, divide the ribs from the leaves and boil the two parts of the vegetables in separate pots. When the beets are ready, drain them from the cooking water and let them cool down. Cut the ribs into small pieces and coarsely chop the leaves.
Transfer the ribs of chard in a pan with 2 tablespoons of oil and a clove of crushed garlic. Cook for 10 minutes, stirring. In the meantime, pass the chestnuts, which will have previously boiled, in the vegetable mill. Then add 4 tablespoons of water, beaten eggs, chard, and parmesan cheese to the puree. Mix the ingredients well, season to taste with salt and add a ground of pepper.
Unroll the brisée dough and, keeping the paper oven of the package, transfer it into a pan. Fill with the mixture and cut the excess dough.
Put the tart in the oven at 200°C for 45 minutes then serve warm.
