Mix the two flours with the salt, make a hollow in the middle and pour in the oil. Start kneading with your fingertips, gradually adding about 100 mL of cold water and mix the ingredients until you get a smooth, homogeneous and elastic dough that doesn’t stick to your hands. Shape into a ball, cover with the bowl upside down and leave to rest while you prepare the filling.
Clean the chards and cut them into 1 cm strips, plunge them into boiling salted water for 5 minutes, drain and squeeze them well. Heat 2 tablespoons of oil with the crushed garlic clove in a non-stick pan; add the pine nuts and, after a minute, the chards and sauté over high heat for a couple of minutes. Remove from the heat and remove the garlic.
Remove the rind from the Fontina and grate it with a large-hole grater. Cut the speck into strips. Shell the eggs in a bowl, add the cream and season with salt and pepper. Mix well with a fork then add the Fontina, the chards and the speck.
Roll out the dough on a floured work surface into a circle about 35 cm in diameter and transfer to a baking tray lined with baking paper. Place the filling in the centre, leaving a 5-6 cm border; fold the dough over and bake for about 35 minutes until it starts to brown. Serve lukewarm.