Chards pie with pumpkin cream

For the pie:

• Prepare a kneaded puff pastry, lined in moulds and pre-cooked at 220 ºC with weight on top.
• Remove the threads of the chard, clean them with plenty of water, chop into small squares and boil.
• Sauté the boiled chard and carrot with oil.
• Peel the carrots, cut them into half-moons and boil.
• Cut the onion in julienne and glaze.

 For the cream:

• Prepare a vegetable stock.
• Simmer the onion cut in julienne.
• Cut the pumpkin into pieces and add to the onion.
• Add the flour to the vegetable stock and bring to the boil.
• When the vegetables are cooked place them in the turmix and strain.
• At the time of baking prepare the infused milk, mixing the milk with the beaten eggs and season.

SET UP

• Spread the chard, the glazed onion and the carrots in the pre-cooked moulds.
• Season the egg mix and add it to the moulds, making sure that it does not spill.
• Bake at 180 ºC until the pie is set.
• Place the pumpkin cream on a flat plate and place the pie on top without dipping it too much in the sauce.