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How to Make


Pate Brisee

  • 2 cups flour
  • 1 tsp salt
  • 8 TBS cold butter (cubed)
  • 5-6 TBS ice cold water
  • 2 egg yolks


  • 1 onion chopped
  • 2 cups swiss chard trim and choffande
  • 1 tbsp. olive oil
  • 2 eggs
  • 1/2 cup Smith's sour cream
  • 1/2 cup Smith's heavy cream
  • salt and freshly ground pepper and nutmeg to taste
  • 1/4 cup fresh herbs chopped for garnish


Pate Brisee

  1. Combine flour and salt on work surface.  Using your fingertips work the butter with the flour until it resembles corn meal.  Combine the yolks with the water and whisk.  Make a well in the flour-butter mixture and add the liquid.  Toss to evenly cover the dough.  If the dough feels too dry, add water by the drop.  Using your hand, push the section of the dough down and away against the work surface, smearing the dough to combine. Gather again and repeat once or twice more to achieve a smooth dough. 
  2. Chill 20 - 3o minutes (or overnight) before rolling.

Filling and Assembly

  1. Cook onions slowly in the oil in a heavy saute pan until they begin to soften. 
  2. Add swiss chard and cook until soft, cool. 
  3. Beat the eggs thoroughly with the Smith's sour cream and the Smith's heavy cream. 
  4. Season with salt and pepper and nutmeg and stir into the onions chard mixture.
  5. Preheat the oven to 400 degrees. 
  6. Roll out pastry 1/8" thick, place on a torte pan and fold over the edges to form a dough border. 
  7. Spread the onion mixture on top and sprinkle with the herbs. 
  8. Bake for about 35 minutes or until golden. 


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