Swiss Chard and Pepper Feta Tart with Strudel Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack strudel dough (spelled strudel dough), 2 sheets
- 300 g Swiss chard, fresh, washed and cut into strips
- 1 small bell pepper (s), red, washed and cut into pieces
- 1 small onion (s), peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 1 handful herbs, fresh, e.g., sage, thyme, basil, orgeano, lovage or parsley, finely chopped
- 1 egg (s)
- 150 ml milk
- Feta cheese
- salt and pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- Steam the onion and garlic in a pan with a little oil until translucent. Add the paprika and Swiss chard and sauté for about 3 minutes. Add the chard leaf strips and fry until they collapse. Season and season with the herbs.
- Whisk the egg with milk. Place a sheet of strudel pastry in a tart pan and brush with oil. Fold the excess dough into the mold. Place the second strudel pastry sheet over the first, brush with oil again and fold it in.
- Spread the chard mixture on the dough. Pour the egg mixture over it and sprinkle the feta cubes over it. Bake the tart in the oven at 220 ° C for 20-30 minutes.
- If you like, you can sprinkle the tart with roasted pine or sunflower seeds before serving.
- Sufficient for 2 servings.
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