Pascualina

Instructions

1. Wash the chard, separate the stalks from the leaves, chop the stalks into pieces and the leaves into strips.
2. Sweat the onion and garlic in the oil, add the stalks for 5 minutes, then the leaves until they wilt, about 8 minutes. Let it cool.
3. Preheat the oven to 190 °C. Roll out half the pastry and line a buttered 24 cm round tin, leaving the edges overhanging.
4. Mix the ricotta, grated cheese, cream, parsley and nutmeg, then fold in the cooled chard and season.
5. Spread the filling over the base, make 4 little hollows and crack the whole eggs into them.
6. Cover with the rest of the pastry, seal the edges, prick a few holes and bake for 40 to 45 minutes, until golden. Let it rest for 10 minutes before unmoulding.