Chard turnovers by Laurent Mariotte

Ingredients

4 servings

• 12 multicolored chard (stalks)
• 1 small jar of salt-cured anchovies (4 small anchovies)
• 1 onion
• 1 garlic clove
• 4 balls of bread dough (400 g)
• 40 g raisins
• olive oil
• flour
• salt and pepper

Steps

1. 1

   Preheat the oven to 230°C (450°F).

2. 2

   Peel and finely chop the onion and garlic clove. Sauté them for 1 minute over low heat in a sauté pan with a drizzle of olive oil.

3. 3

   Rinse the chard thoroughly and dice it, including the leaves. Add everything to the sauté pan and cook for 8 minutes. Pour in the raisins, season with pepper, add a pinch of salt, and stir. Set aside.

4. 4

   On a lightly floured work surface, roll out the bread dough.

5. 5

   Place the vegetables on one half of each piece of dough. Lay 4 anchovy fillets rinsed with water on top of the vegetables, brush the edges with cold water, and close the turnover by sealing the edges by pressing with your fingers.

6. 6

   Repeat for the other turnovers. Brush generously with olive oil. Place them on a baking sheet and bake for 15 minutes.