Rinse the vegetables with care, cook briefly in very little lightly salted water, drain, drain in a sieve, squeeze lightly and chop coarsely with a kitchen knife.

Chop parsley, garlic, pancetta and onions very finely.

Set two tablespoons aside.

Sauté the rest in a frying pan over low heat until the bacon and onions are translucent.

Put the vegetables and the Parmesan in a large enough bowl, add the fried bacon and onion mixture, season lightly with salt, season with pepper and mix everything together thoroughly.

Pour the flour on a baking board, press a well in the center.

Pour in 50 g of lard and sprinkle with a little salt.

Mix quickly with your hands, gradually adding enough water to form an elastic dough.

Divide the dough into two portions, one of which should be two-thirds of the dough.

Roll out the larger portion of dough.

Grease a tart springform pan with the remaining lard, spread the bottom and sides of the pan with the dough.

Put the vegetables on the bottom of the tart and spread it smoothly.

Place the second pastry sheet on top, pinch the edges of the pastry between thumb and forefinger, roll inward and form a rim.

Prick the top of the tart a little with a fork and spread the reserved onion and bacon mixture evenly over it using a skillet knife.

Bake the vegetable tart in the heated

Chard Pie From Emilia Romagna’.

Ingredients:

Instructions:

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