Swiss Chard Strudel with Tomato Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,083 mg | (27 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 generous pinch salt
- 2 tsps sunflower oil
- Pastry flour (for the work surface)
- For the filling
- 800 grams Swiss chard
- salt
- 2 garlic cloves
- 300 grams Rhubarb
- 250 grams Quark
- 3 eggs
- 50 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg
- 2 Tbsps breadcrumbs
- butter (for brushing)
Preparation steps
For the dough: Mix the flour, salt, oil and 70-80 ml (approximately 1/3 cup) of warm water and knead to a relatively firm dough with the dough hook of a hand mixer. Place the dough on a floured work surface, knead for about 10 minutes, cover and let rise for about 30 minutes.
Preheat the oven to 180°C (360°F) convection.
For the filling: Rinse the chard, remove tough stems and blanch for 1-2 minutes in salted water. Remove and rinse in cold water, press out the excess water and chop. Rinse the rhubarb, trim, cut into pieces and blanch in salted water. Peel the garlic, chop finely and mix with rhubarb and chard. Mix the quark with the eggs and the Parmesan and mix into the vegetables. Season with salt, pepper and nutmeg.
On a lightly floured work surface, roll out the dough as thin as possible and stretch with the back of the hands and fingertips. Sprinkle the dough with breadcrumbs and distribute the filling evenly on top, while leaving a topping-free crust of about 2 cm (approximately 3/4 inch) around the edges. Fold over the edges and quickly roll into a strudel. Place on a baking sheet lined with parchment paper and bake in the preheated oven for about 40 minutes, occasionally brushing with melted butter.
For the ragout: Meanwhile rinse the tomatoes, quarter, remove seeds and cut into wedges. Peel the shallot, chop finely and briefly sauté in hot oil. Toss in the tomatoes, season with sugar, salt and lemon juice and, at the end, add the parsley. Slice the strudel and serve on plates with the ragout.
