Preheat the oven to 175°C (th. 5/6). Wet a non-stick baking sheet. Unroll the puff pastry. Turn it over on the baking sheet, then brush it with the beaten egg yolk. Prick it with many fork strokes. Fold the edge inwards over 1 cm to form a border.
Slide into the oven to brown (about 15 minutes). If the dough puffs up while baking, prick it and flatten it with a flexible spatula.
Sort and wash the lettuces. Drain them, cut them into a chiffonade with the chard and the herbs.
Heat the oil in a 26 cm non-stick sauté pan with the garlic and chilli. When the garlic is golden, discard it and the chilli. Replace these two ingredients in the sauté pan with the minced salad and herbs. Sprinkle with salt.
Cover, simmer over medium heat. Count about 3 minutes. Turn them over, cook them for 5 minutes uncovered, stirring them often, until they no longer release water. Add the cream. Let it reduce. Turn off the fire. Pepper.
Remove the golden pastry from the oven. add the egg yolk to the herbs, mixing vigorously. Spread everything over the pie. Peel the sausage, cut it into oblique slices of 7 to 8 mm. Arrange them on the herbs, in a rosette.
Return the pie to the oven. Let it cook for 10 to 12 minutes, or more if necessary for the blood sausage to begin to crisp. Remove from the oven and serve hot.
Bon appetit!
