Preparation: 30 minutes. Cooking: 45 minutes.
Ingredients for 4 to 6 people
For the dough
- 300 g of organic wheat flour T65 or T80 (or 250 g of small spelled flour and 50 g of buckwheat flour) + 2 tbsp. to s. to spread.
- 6 tbsp. to s. olive oil.
- 14 cl of spring water.
- 2 pinches of gray salt.
For the stuffing
- 450 g of herbs (chard green, spinach, arugula, dandelion, wild herbs…).
- 120 g of aged Parmesan.
- 4 tbsp. to s. olive oil (instead of lard in the traditional recipe).
- 3 pinches of salt.
Dough
In a bowl, make a well with the flour, pour 4 tbsp. to s. of olive oil, add salt and gradually incorporate the water, stirring from the center. Knead the dough for 5 minutes, wrap it in a damp cloth and let it rest for 30 minutes.
The preparation
Clean the herbs, remove the toughest stems, wring out and dry well in a tea towel. Roughly chop them, then in a salad bowl, season them with salt, olive oil and grated Parmesan (reserve 3 tbsp), stirring well.
Preheat the oven to 200 ° C. Sprinkle the work surface with a little flour, cut the dough into two pieces of dough (one a little larger than the other). Roll out the two dough pieces using a rolling pin, making sure they have no holes. Oil a pie pan (round or rectangular about 24 cm in diameter) and line it with the larger disc, sprinkle the bottom with the remaining Parmesan, add the raw herbs, tamp and cover with the second disc. Seal the edges well (cut off the excess if necessary), brush with olive oil using a brush and poke small holes with a fork so that the steam can escape.
Bake at 200 ° C for 40 to 45 minutes, at the bottom of the static oven. Halfway through cooking, brush the surface with olive oil and flatten the dough if it swells. Once the pie is out of the oven, brush again with olive oil and let cool before eating.
This pie is also delicious cold, and even better the next day, when the dough has softened with the humidity and is easier to cut.