Swiss Chard Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 grams flour
- 0.5 packet ½ yeast
- 0.5 teaspoon ½ salt
- 1 pinch (s) sugar
- 2 tablespoon olive oil
- 125 ml water, lukewarm
For the filling:
- 1 large Swiss chard
- 3 spring onion (s)
- 2 clove (s) garlic, chopped
- 6 tomato (s), dried (not the ones in oil)
- 1 sausage, (ham pepper bite)
- 50 g ham, diced, lean
- 250 ml sour cream
- 4 egg (s)
- 1 tablespoon flour
- 3 tablespoon Gorgonzola, mashed
- 1 tablespoon parmesan, grated
- salt and pepper
- 1 pinch (s) nutmeg
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Make a yeast dough from the dough ingredients. Knead thoroughly and let rise for 40 minutes.
- Roll out into a round shape and place in a tart pan or springform pan approx. 28 cm in diameter, forming a high edge. Perforate the bottom with a fork.
- Cut the chard into 1.5 cm wide strips, cut the upper third (green ends, leaves) separately from the lower parts (stems), wash separately and swing dry in the salad spinner.
- Cut the ham sausages into small slices and fry them with the cubes in a little olive oil. Add the stalk pieces, fry them and let them sear slightly, then add the leaf strips and garlic and briefly toast while stirring until the leaf strips collapse. Salt and pepper. Let cool down.
- Cut the tomatoes into fine strips, cut the spring onions into small pieces, stir in. Whisk the flour, sour cream, cheese and eggs together. Season to taste with salt, pepper and nutmeg. Mix everything and fill into the prepared form. Bake in the oven at level 3-4 for 45-60 minutes, until the surface is nice and golden and the edges of the dough are nice and crisp.
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