Swiss Chard Pie (Tourte aux Blettes) crispy and flavorful

Preparation of the filling to be made the day before:

1 Wash and mince the Swiss chard greens.

2 Peel the chard stalks, cook them in water for 15 minutes, drain thoroughly, and mince finely.

3 Prepare the ingredients: cut the apples into sixths, the mozzarella into small cubes, the ham into thin slices, and leave the eggs whole.

4 Mix all ingredients and refrigerate overnight before use.

Preparation of the dough:

1 Mix the flour and salt.

2 Add the olive oil and water.

3 Mix until a coarse dough forms.

4 Then incorporate the softened butter.

5 Let rest for at least one hour.

6 Spread half of the dough on the bottom of a dish, letting it slightly overhang.

7 Fill with the filling. Cover with another circle of dough, sealing it well, create a small chimney vent, and brush the top with egg wash.

8 Bake in a hot oven at approximately 390°F (200 °C). Watch the color of the dough to determine when cooking is complete.