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Ingredients
Swiss Chard Tomato Tart
- Ingredients
- 500 grams Pastry flour
- 40 grams fresh Yeast
- ½ tsp sugar
- 100 grams clarified butter
- 6 ozs water (more if needed)
- 3 ozs olive oil
- 36 ozs Swiss chard
- salt
- 2 medium sized onions
- 4 garlic cloves
- 1 tsp ground paprika (sweet)
- freshly ground white peppers
- 1 Tbsp vegetable oil
- 1 bunch fresh parsley
- 4 Tomatoes
Dissolve the yeast and sugar in a little warm water. Sift two-thirds of the flour into a bowl.
Add the yeast mixture to the flour. Cover and let rise in a warm place for 20 minutes. Beat the butter and egg together with the remaining water, then add this to the dough. Add in the rest of the flour. Knead with a little oil. Let rest again in a warm place until it doubles in volume.
Meanwhile, cut the hard stems from chard, cut the sheets into strips, lightly salt, let stand briefly and then squeeze out like a sponge. Heat the oven to 225C degrees (approximately 440F). Peel and very finely chop the garlic. Mix the chard, garlic, paprika and pepper. Roll out the dough on a greased baking sheet and form an edge. Distribute the chard mixture evenly over the dough. Peel the onions and cut into rings. Slice the tomatoes and rinse the parsley, shake dry and chop. Add the onions, tomatoes and parsley over the chard mixture. Bake for 30 minutes.
(Percentage of daily recommendation)
| Calorie | 3,694 cal. | (176 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 200 g | (172 %) | ||
| Carbohydrates | 401 g | (267 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 30.8 g | (103 %) |