There are some great moments when stuck at home in inclement weather. Many revolve around the kitchen. With nothing really pressing regarding elaborate meals on time, one can spend most of the day looking out the windows, photographing birds and squirrels, popping out in pj's to fill bird feeders and melt birdbath water. . . . . or cook!
Well that's what happened here at our home recently, haha!
1 rolled, refrigerated, unbaked pie crust - brought to room temp.
1 egg yolk and 2 tsp. water whisked together
2 large Swiss rainbow chard leaves with stems (you may not want to eat the stems as they are a bit chewy with such a short time in the oven - I cut mine off before serving)
1/2 cup coarsely grated Gruyere cheese
1/2 tsp. snipped fresh rosemary (this time I used dried Herbes de Provence as I couldn't get to my rosemary bush on the ice).
Sea salt and black pepper
Preheat oven to 400F. Line large baking sheet with parchment, set aside. On floured surface unroll and fold pastry sheet into quarters. Gently roll into a rectangle, trim edges or leave free form as I did for a more rustic look. Transfer to baking sheet. Brush with egg mixture, sprinkle with herbs. Arrange leaves on top lightly pressing down and sprinkle generously with the cheese. Bake 15 mins. or until golden, watch carefully. Remove, cool on a rack and sprinkle with freshly ground black pepper and a little sea salt. Slice diagonally to serve (I found a pizza cutter useful). I liked it best still warm and crispy, or you can serve it cold.