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Spotlight
Easter Pie by Benoît Witz
Chef Benoît Witz has been making this traditional Niçois “Easter Pie” for friends, family, and restaurant-goers for over twenty years.
Ingredients
For the pastry:
- 250 g organic T65 flour
- Pinch of salt
- 25 g olive oil
- 75 g water
- 1 small egg yolk
For the filling:
- 100 g white onion
- 80 g leeks
- 240 g green courgette
- 150 g peas
- 200 g broad beans
- 140 g spinach
- 160 g Swiss chard
- 2 purple artichokes
- 1 clove of garlic
- 1 mixed bunch of herbs (coriander, basil, chives, parsley and chervil)
- 2 eggs
- 50 g Parmesan
- 30 g olive oil
- Salt and pepper
The recipe:
- Prepare the pastry by mixing all the ingredients together, and refrigerate for 30 minutes.
- Wash the vegetables, thinly slice the courgettes, and shred the leeks, spinach leaves and Swiss chard. Finely chop the onion, garlic, herbs, broad beans and peas. Trim and thinly slice the artichokes.
- Transfer everything to a mixing bowl and add the eggs, olive oil, grated Parmesan, salt and pepper, and mix well. Correct the seasoning as needed.
- Split the pastry into two pieces: ¼ for the pie lid and ¾ for the base. Roll the larger piece out thinly, and use it to line a greased pie dish. Spread the filling onto the base, then cover with the remaining pastry, moisten the edges, and fold the pastry back onto itself to seal. Brush the pastry with olive oil. Then, to finish, use a pair of scissors to snip little cuts into the pastry (this is important, as it lets the steam from the vegetables out).
- Bake at 250 °C for around 30 minutes.
Serve hot, warm, or cold with a side salad
This is a pie that celebrates the end of wintry soups and celebrates the first green vegetables of spring. It’s simple, seasonal, 100% organic, and delicious cold, warm, or piping hot!
