Baked Swiss Chard and Tomato Purses
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 621 kcal | (30 %) | ||
| Protein | 30.8 g | (31 %) | ||
| Fat | 28.3 g | (24 %) | ||
| Carbohydrates | 58.9 g | (39 %) |
Ingredients
- For the pancakes
- 250 grams Pastry flour
- 375 milliliters
- salt
- 4 eggs
- 1 Tbsp butter
- 3 Tbsps vegetable oil
- For the filling
- 700 grams Swiss chard
- 30 grams onions
- 1 garlic clove
- 100 milliliters Vegetable broth
- 250 grams Cherry tomatoes
- 1 Tbsp raisins
- Cumin
- Salt and peppers
- Nutmeg
- 250 grams Goat cheese
- Fat
Preparation steps
For the pancakes: In a bowl, stir the flour with the milk and salt, and allow to stand for 20 minutes. In a bowl, whisk the egg until frothy. Stir into the flour mixture until smooth. Melt the butter and stir into the flour mixture. Heat the oil in a pan and make 8 pancakes from the mixture.
For the filling: Rinse the swiss chard, cut the greens into strips and finely chop the stems. Peel and finely chop the onion and garlic. Rinse the tomatoes and cut in half. Heat 1 tablespoon of the oil in a skillet. Add the swiss chard stems and onions, and cook for 5 minutes. Add the swiss chard greens and cook briefly. Stir in the stock and simmer for 3-4 minutes. Add the tomatoes, raisins and cumin, and season with salt, pepper and nutmeg to taste.
Divide the swiss chard filling between the pancakes and shape into bags with an opening on top. Place each bag in a small greased mold, like an ovenproof bowl or ramekin, and bake in a 180°C (approximately 350°F) oven until golden, about 20 minutes. Alternatively, bake in 1 large mold. Serve sprinkled with the goat cheese.
