Clean the chard and spinach leaves, blanch separately, rinse when cool, drain well and then cut into strips.
Sauté the chard together with the leek in olive oil and butter until soft. Stir in the spinach and season with salt, pepper and a pinch of nutmeg.
Form the puff pastry into a greased tart pan and prick with a fork. Form the vegetables on the dough. Mix the egg yolks and crème fraîche with the cheese and season. Pour over the vegetables, sprinkle with pine nuts and bake in the oven at 170 °C
for 35 minutes.
Serve lukewarm or possibly cooled.
ml
Our tip: Use young, tender spinach from the farmers’ market!
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