Swiss chard Pascualina pie

A classic Argentinian dish, in her most famous version is with spinach, but it can be made with what it is at hand. My favorite is the version with artichokes, other popular ones are with broccoli.


Swiss chard Pascualina tart
8 people
Ingredients:

• 2 bunches of swiss chard
• 1 onion
• 50 grams of butter
• 100 grams of all purpose flour 
• 2 cups of milk, I used skim
• salt and pepper
• 4 hard boiled eggs
• 2 pie crust dough thawed at room temperature 

Preparation:

1. Wash and drain the swiss chard, cut and discard the tips of the stems. Cut the stems and leaves into thin strips. Chop the onion into small squares.
2. In a large skillet heat 1 tablespoon vegetable oil over medium high heat. Add the onion and let brown, stirring occasionally, about 10 minutes. Add the swiss chard and cook covered over medium heat for 5 minutes or until the greens are tender. Remove to a bowl. Clean the pan with a paper towel and add the butter, let melt over medium heat. Add the flour and stir with a fork, let it cook about 2 minutes. Add warm milk in a thin thread and incorporate slowly. Let it boil and thicken, stirring always. Boil gently for 1 minute. Season with salt and pepper. Add the chard and stir, it should be the consistency of paste. Adjust the seasoning.
3. Preheat oven to 180C or 350F.
4. Butter a mold that can go in the oven. Place one of the pie crust and compressed against the bottom and sides. Placing the filling in a layer of 1 cm (half an inch),more or less. Cut eggs into 4 and evenly distributed like a flower. Place the remaining filling and cover with the other pie crust and compress the edges to seal.
5. Cut a small circle in the middle and with aluminum foil make a chimney for the steam to escape.
6. Bake on a baking sheet, for 45-60 minutes until crust is golden brown.
7. Let stand 20-30 minutes so the filling does not leak when cut, cut and serve.
8. Keep refrigerated. Can be reheated in a microwave, if desired.