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Put the flour, flax seeds, softened butter cut into pieces and salt into the mixer bowl with the kneading/crushing blade attached. Start the processor on speed 5 for 30 seconds.
Once the programme has finished, pour in the water and start the processor on speed 8 for 2 minutes. Make a ball and wrap it in cling film. Place in the fridge for at least 30 minutes.
Preheat the oven to 200°C. Clean the swiss chard, then chop coarsely. Pour 700 ml of water into the mixer bowl, then add the steam basket. Place the Swiss chard in the basket and start the programme on Steamed dishes P1 for 12 minutes. Set to one side and rinse the bowl.
Place the ricotta, cream, eggs, Parmesan, salt and pepper into the machine’s bowl with the Whisk attachment. Start the processor on Speed 5 for 30 seconds.
Using a rolling pin, spread the pastry over a work surface coated in flour, then place it in the buttered mould. Place the swiss chard and pour the mixture. Cook in the oven for around 40 minutes.
Tip: If you're short on time, use ready-made shortcrust or flaky pastry.