- 14 ounces pâte brisée (400 g)
- 17 2/3 ounces Swiss chard (500 g)
- 1 fennel bulb
- 2 zucchini
- 1 red onion
- 1 garlic clove
- 2 tablespoons olive oil
- 2 sprigs thyme
- 1 ounce shelled peas (30 g)
- 1 ounce shelled broad beans (30 g)
- 1 small bunch parsley
- 1 small bunch chervil
- 1 small bunch chives
- 2 tablespoons pitted black olives
- 3 tablespoons crème fraîche
- 3 egg yolks
- 2 tablespoons grated parmesan
- 3 pinches sesame seeds
Step 1: Pie
Make the pâte brisée, if you don't have some already.
Wash the Swiss chard, and plunge the leaves in boiling water for 2 minutes. Drain and squeeze to extract as much water as possible. Chop and set aside.
Wash the fennel and zucchini. Thinly slice the fennel. Cut the zucchini in half lengthwise, and remove the seeds before thinly slicing.
Peel the red onion and slice thinly. Peel and crush the garlic clove.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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