Herb Cake

Knead a short pastry from the ingredients listed and refrigerate for 1 to 2 hours.

Clean and rinse the parsley and vegetables, remove the chard ribs and spinach stems. Chop very finely, then pack in a dishcloth and shake out well.

Mash the cheese and mix with the chopped vegetables and parsley. Chop the pancetta into small pieces and add to the mixture. Add the eggs and mix well. Salt.

First roll out a narrow sheet of dough. Line one with it. Fill it with the mixture. Roll out a second sheet of dough to serve as a lid.

Close the edges well. With a brush, spread the beaten egg yolk with the saffron threads.

Bake in a hot oven at 225-250 °C for at least 1 hour. The top of the cake must be nicely browned.

Note: Tastes just as good cooled down.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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