Swiss Chard, Tomato and Provolone Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,461 cal. | (117 %) | ||
| Protein | 112 g | (114 %) | ||
| Fat | 138 g | (119 %) | ||
| Carbohydrates | 187 g | (125 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 34.3 g | (114 %) |
| Vitamin A | 5.8 mg | (725 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 31.9 mg | (266 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 849 μg | (283 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 54.2 μg | (120 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 392 mg | (413 %) | ||
| Potassium | 4,924 mg | (123 %) | ||
| Calcium | 2,833 mg | (283 %) | ||
| Magnesium | 784 mg | (261 %) | ||
| Iron | 24.8 mg | (165 %) | ||
| Iodine | 381 μg | (191 %) | ||
| Zinc | 14.7 mg | (184 %) | ||
| Saturated fatty acids | 66.8 g | |||
| Uric acid | 675 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 25 g |
Ingredients
- 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
Preparation steps
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.
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.
Rinse, core and thinly slice the tomatoes.Thinly slice the provolone.
Preheat the oven to 200°C (approximately 400°F).
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.
Serve warm or cooled as desired.
