Ingredients:
250 g of flour
110 g of water (room temperature)
1 teaspoon of salt
50 g of extra virgin olive oil
For the savory pie:
Shortcrust pastry
1 bunch of previously cooked chard (or other vegetables such as zucchini, spinach, broccoli, peas, etc)
3 eggs
3 tablespoons of Parmesan
1 pinch of salt
black pepper to taste

Preparation:

1. In a bowl mix the flour with water, salt and oil.
2. Form into a soft ball and roll out onto a greased baking sheet.
3. Add the vegetables and the beaten eggs with the Parmesan, salt and pepper.
4. Complete the tart and 180° for 35/40 minutes.