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Prosperity: Crunchy Savoury Tart With Swiss Chard

Prosperity: Crunchy Savoury Tart With Swiss Chard

Swiss chard and pasta tart recipe; a crunchy vegan appetizer with maccheroni pasta, pumpkin and Porcini mushrooms by chef Pietro Leemann from Milan

12 April, 2012
Average: 2 (1 vote)


Dietary Consideration

serves for


total time

1 HR 30 MIN


160 g
100 g
All purpose flour
20 g
White wine vinegar
20 g
100 g, Porcini variety
Corn Flour
2 g
Macaroni Pasta
8, large
Olive oil
20 g
Wild Herbs
20 g
40 g
40 g
20 g
Sesame Oil
5 g, toasted
20 g
5 g
To taste
To taste


  • Clean the Swiss chard by blanching it in salted boiling water for 4 minutes, chop into pieces and then dress with sesame oil and pepper.
  • Prepare 4 short cylinders and freeze them.
  • Prepare a mixture of the flour with 40g of water, dip the cylinders inside and then cover them with bread crumbs.
  • Fry in 180°C oil for 4 minutes.
  • Dice the pumpkin into cubes and roast with a bit of oil until it becomes soft.
  • Cut the mushrooms into cubes and roast them in a pan, add them to the pumpkin, dress with salt and the chopped thyme.
  • For the sauce: bring the vinegar to a boil, with sugar and 80g of water.
  • Thicken with the corn flour diluted in a bit of cold water and then reduce by half.
  • Remove from heat and add the diced leeks.
  • Cook the maccheroni and then dress with a bit of oil and chopped mint.
  • Prepare the plate by arranging the elements and garnishing with the field herbs.

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