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1
Preheat the oven to 350u00b0F.
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2
Prepare the dough by beating the 2 eggs, then add the flour.
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3
Mix with a fork, add the water and then the milk and stir with a whisk.
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4
Add the salt and the oil and let it stand for about 1 hour.
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5
Julienne the zuccini.
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6
In a frying pan, saute the zucchini in a tablespoon of olive oil.
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7
Season with salt. Set aside.
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8
Wash the chard, then remove the leaves from the stems and discard the stems.
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9
Bring a pot of salted water to a boil and place the chard leaves in the boiling water.
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10
Cook for about 7-8 minutes.
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11
Drain, cool and dry in your hands or with a paper towel to remove the water.
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12
Cook the pancakes in a buttered pan.
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13
In a bowl mix 1 egg with the cream and a pinch of salt.
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14
In a flexible mold place a pancake.
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15
Cover with half of the goat cheese, chard, half the smoked salmon, half of the cream and egg mixture, and half of the nuts.
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16
Cover with a second pancake.
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17
Top with the remaining goat cheese, zucchini, cream and egg mixture (set 1 tablespoons aside), and smoked salmon.
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18
Cover with the remaining pancake, the rest of the nuts, and the remaining egg and cream mixture.
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19
Bake for about 20 minutes and serve with an herb salad.
