Swiss Chard Strudel with Tomato Ragout

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Swiss Chard Strudel with Tomato Ragout
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
381
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie381 cal.(18 %)
Protein19 g(19 %)
Fat17 g(15 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.9 μg(5 %)
Vitamin E5.5 mg(46 %)
Vitamin K22 μg(37 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.3 mg(21 %)
Folate111 μg(37 %)
Pantothenic acid1.5 mg(25 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C81 mg(85 %)
Potassium1,083 mg(27 %)
Calcium335 mg(34 %)
Magnesium144 mg(48 %)
Iron5.2 mg(35 %)
Iodine18 μg(9 %)
Zinc1.9 mg(24 %)
Saturated fatty acids6.1 g
Uric acid115 mg
Cholesterol127 mg
Complete sugar7 g

Ingredients

for
6
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)
For the ragout
8 Tomatoes
1 shallot
3 Tbsps olive oil
1 pinch sugar
salt
lemon juice
1 Tbsp freshly chopped parsley
How healthy are the main ingredients?
RhubarbParmesanolive oilparsleysugarsalt

Preparation steps

1.

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.

2.

Preheat the oven to 180°C (360°F) convection.

3.

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.

4.

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.

5.

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.