Posted on Thu, Feb. 28, 2008
1 egg, at room temperature
11/4 cups unbleached white flour, divided, approximate
1/2 teaspoon salt
3 tablespoons crème fraîche
For the filling:
2 bunches chard (8 cups of leaves), chopped
1 tablespoon butter
1 tablespoon olive oil
1 large yellow onion, cut into 1/4-inch dice
2 cloves garlic, minced
3/4 teaspoon salt
3 eggs
11/2 cups half-and-half
Large pinch saffron, soaked in 1 tablespoon hot water
1/2 teaspoon lemon zest
3 tablespoons freshly grated Parmesan cheese
Nutmeg
1 tablespoon chopped parsley
Salt, pepper to taste
3 tablespoons pine nuts
Flourish
today's 
