Swiss Chard, Tomato and Provolone Pie

0
Average: 0 (0 votes)
(0 votes)
Swiss Chard, Tomato and Provolone Pie
share Share
print
bookmark_border Copy URL
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
2461
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie2,461 cal.(117 %)
Protein112 g(114 %)
Fat138 g(119 %)
Carbohydrates187 g(125 %)
Sugar added3 g(12 %)
Roughage34.3 g(114 %)
Vitamin A5.8 mg(725 %)
Vitamin D0.2 μg(1 %)
Vitamin E31.9 mg(266 %)
Vitamin K49.3 μg(82 %)
Vitamin B₁1.5 mg(150 %)
Vitamin B₂2.6 mg(236 %)
Niacin38.4 mg(320 %)
Vitamin B₆1.7 mg(121 %)
Folate849 μg(283 %)
Pantothenic acid4.6 mg(77 %)
Biotin54.2 μg(120 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C392 mg(413 %)
Potassium4,924 mg(123 %)
Calcium2,833 mg(283 %)
Magnesium784 mg(261 %)
Iron24.8 mg(165 %)
Iodine381 μg(191 %)
Zinc14.7 mg(184 %)
Saturated fatty acids66.8 g
Uric acid675 mg
Cholesterol301 mg
Complete sugar25 g

Ingredients

for
1
For the dough
10 grams fresh Yeast
1 pinch sugar
200 grams Pastry flour
salt
2 Tbsps olive oil
Pastry flour (for the work surface)
softened butter (for the mold)
For the topping
700 grams Swiss chard
1 shallot
1 garlic clove
2 Tbsps vegetable oil
salt
freshly ground peppers
Nutmeg
2 Beefsteak tomato
250 grams Provolone cheese
How healthy are the main ingredients?
olive oilsugarsaltshallotgarlic cloveNutmeg

Preparation steps

1.

For the dough: In a small bowl, stir together the yeast, a pinch of sugar, 2 tablespoons warm water. and 2 tablespoons flour. Place the remaining flour in a bowl and make a well in the center. Stir the yeast mixture into the center. Sprinkle with some of the flour, cover and let rise 30 minutes in a warm place. Add 1 teaspoon salt and the olive oil to the mixture and gradually knead in 1/8 liter (approximately 1/2 cup) lukewarm water until smooth.

Knead on a floured pastry board until smooth and elastic, place the dough back in the bowl, cover and let rise in a warm place until doubled in bulk, about 1 hour.

2.

For the topping: Rinse the Swiss chard, remove the hard stalks and cut some of them into small cubes. Peel the shallot and garlic and chop finely. Heat the oil in a skillet and saute the chard cubes, shallot and garlic until the shallot is translucent. Add the chard leaves, season with salt, pepper and nutmeg and saute until wilted.

3.

Rinse, core and thinly slice the tomatoes.Thinly slice the provolone.

4.

Preheat the oven to 200°C (approximately 400°F).

5.

Knead the dough well and roll out thinly on a floured surface. Grease a springform pan and fit the dough into the pan, pressing into the bottom and a little up the sides of the pan. Line the pan with half the cheese, top with half the tomato slices. Top with the chard, the remaining tomato and cheese. Season with salt and pepper and bake about 45 minutes.

6.

Serve warm or cooled as desired.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks