Swiss Chard, Potato & Caciocavallo Pithivier

By GialloZafferano · 75 min

Ingredients

Instructions

1. Peel the potatoes and slice them into 0.5 cm rounds. Cut them into discs with a round cutter. Cook gently in the cream until tender but still firm. Remove and set aside.
2. Slice the cheese to the same thickness and cut it into discs to match the potatoes. Put the trimmings in the cooking cream and melt gently until smooth to make a fondue. Strain if needed and keep warm.
3. Wash the chard leaves, blanch them briefly in salted boiling water, then cool in ice water. Drain and dry well.
4. Using a ring mould, layer 5 potato discs alternating with 5 cheese discs, seasoning lightly with black pepper between layers. Remove from the mould.
5. Wrap the stack in the chard leaves, then enclose it in puff pastry using one larger and one smaller round. Seal well, chill for 2 hours, then score the top.
6. Bake at 390°F (200°C) for 20 minutes, until golden and crisp.
7. Cut in half and serve with the warm cheese fondue.

Summarized from GialloZafferano's video. Watch it for the details.

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