Herbs Cake

COOKING TIME: 30 Minutes


  • 1.5 ozs of juilienne cut bacon
  • 17.5 ozs of chards
  • 1.5 ozs of fontina cheese
  • 1.5 ozs Parmigiano Reggiano
  • 2 egg
  • 1 shallot
  • 7 ozs of shortcrust pastry
  • Balsamic Vinegar (to taste)
  • Salt
  • Pepper
  • Garnish with a fresh mixed leaf salad

Preparation Instructions

  1. Wash and prepare chards (discard hard centers).
  2. In a pot of boiling water dip chards in for 1 minutes. Immediately after place chards in a bowl of ice water to let cool. Squeeze them and cut roughly.
  3. Dice shallot and place in pot with oil and water to stew for 5 minutes.
  4. Brown bacon strips in a frying pan until crispy and drain excess fat.
  5. In a bowl combine chards, cheese, shallot, crispy bacon, 2 egss and chopped fontina cheese.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Roll out crust pastry and cover 4 little molds, previously wrapped in foil, greased and covered in flour.
  8. Add char mixture and sprinkle melted butter.
  9. Cook in oven for 25 minutes at 350 degrees Fahrenheit.
  10. Garnish with a fresh mixed leaf salad.

Add Recipe Kit To Cart