Gratin de blettes à ma façon – ( Claire ´s chards gratin )

Chard is a vegetable. It is very rich in vitamins, minerals and especially  magnesium. Chard is  a part of the families of beet. It grows tall and powerful, and it is robust with respect to low winter temperatures. The plant is widely used in Mediterranean countries.

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Chard is widely used in France in gratins, pies and soups.  When I moved in Norway, I found difficult to find it in the shops. Luckily in Stavanger – where I live now – their is a handful of local farms that produce them.

The traditional recipe of chards gratin contains béchamel. I decided to replace the béchamel ( which contains flour ) to use instead tomatoes and propose a much lighter and allergy friendly recipe.

This gratin that I propose you today is a very simple yet traditional recipe of every French household.

Bon appétit !

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Ingredients :

  • 1 bunch of chards
  • 1 onion
  • 4 tomatoes
  • 4 garlic cloves
  • 5 cl olive oil
  • goat cheese ( at your convenience – for my recipe I used 50 grams)
  • cheese for topping. ex : Gruyere, Emmental, Jarlsberg type, etc …
  • salt & pepper

Recipe

  1. Cut onions, garlic and tomatoes.  Fry in the pan with olive oil and a branch of rosemary  during 5 minutes.  Set separately
  2. Cut the chards´ stems and cleans. Then fry with garlic, onions. ( 5 minutes).
  3. Cut the leaves  ( in the width ) and fried them quickly with olive oil.
  4. In a gratin mold, lay first the stems, then the chards´ leaves and slices of fresh goat cheese. The last layer should be tomatoes so that the chards don´t dry up. ( I personally like crispy leaves, so I laid it last). Sprinkle with  some cheese on top.
  5. Set the oven to 200 degree celsius . Cooking time 15 minutes.

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