Puff Pastry of Swiss Chard and Onion

This recipe from Ajaccio on the island of Corsica is called bastella. It is exceedingly simple, and on the face of it doesn’t look like it would be tasty, but it is—very much so. The Swiss chard is cooked in olive oil with sliced onions, then stuffed inside rectangles of puff pastry before being baked. Some Corsican cooks also add ground beef or veal to the stuffing. There may be a long and twisted history to the Corsican bastella and you can read about it by visiting my website at c