Add the yogurt and half the vegetable oil to the bowl wth the flour. Mix first with a wooden spoon or fork and then with your hands. The dough should mix easily together. You may also use a food processor for this step.
On a lightly floured countertop or cutting board, knead the dough lightly, adding a little flour if needed, less than one minute until the dough is no longer sticky. Do not knead too long.
Use the remaining half of the vegetable oil to grease a bowl. Put the ball of dough in the bowl, turning it so it’s lightly covered with oil. I usually rub the oil in a bit at this time so it is absorbed. Cover the bowl with a cheese cloth or towel and put it in the refrigerator for at least 30 minutes. Leaving it longer is ok.
When ready to roll, remove the dough from the refrigerator and roll it out on a floured surface as you would for a pie. Roll the dough into a circle with a thickness of about 1/8th inch (3 mm).
Preheat oven to 175º C or 350º F.
Finely chop the onions, Swiss chard and parsley by hand or in a food processor. If you use a food processor, do the onions before chopping the chard and parsley as the amount of time might be different. Be careful not to over cut the ingredients in the food processor, as the onions will emit too much liquid and the chard and parsley will become bruised.
Dice the Gruyère and Fontina cheese into very small pieces by hand or in a food processor. I usually do this in my food processor, using the same bowl after the onions, chard and parsley. Again be careful not to overdo it.
Mix the onions, Swiss chard, parsley and cheese in a big bowl. Lightly beat the egg(s) and then add it to the bowl. Mix together with a wood spoon or fork. Add salt and pepper to taste. Be careful because the cheese also contains sodium.
Dice the butter into nut size cubes to cover top.
Roll out your dough onto parchment paper in any shape you want. Circles, squares and rectangles are easier to cut into slices to share.
Pour the filling on top of the dough and spread it to cover most of the surface, leaving a little space around the edges for spillover. Dot with the small cubes of butter.
Place the pie into the pre-heated oven on a baking sheet and bake for thirty minutes or until golden brown.
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