Summary

Ingredients

For the filling:

• 800 g tomato (s)
• 60 g onion (s), finely chopped
• 4 cloves garlic
• 3 tablespoon olive oil
• salt and pepper

For the dough:

• 200 g Swiss chard leaves or spinach
• salt and pepper
• Salt water
• 50 grams flour
• 50 g butter
• 230 ml milk
• nutmeg
• 3 egg (s)

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Instructions

1. Blanch, quench, peel the tomatoes, remove the stalk and seeds. Dice the pulp and let it drain in a sieve. Peel onion and garlic, chop finely and then sweat in heated olive oil. Add the tomato cubes, fry briefly, season with salt and pepper.
2. Clean and wash the chard leaves. Blanch in salt water and rinse. Now express it well and cut into small pieces.
3. Melt the butter in a pan, stir in the flour, sweat and pour in the milk. Bring everything to a simmer while stirring (the mixture loosens from the pot). Season with pepper and salt. Separate the eggs and carefully pull the yolks into the cooled mass. Preheat the oven to 190 ° C. Now mix in the chard.
4. Beat the egg whites with a pinch of salt until stiff. Spread the mixture on a baking sheet lined with baking paper and bake for about 15 minutes. Now take the tray out of the oven and place a second layer of baking paper on top of the baked goods.
5. Place a sufficiently large board or a second baking sheet upside down on the paper and turn the whole thing over once. Remove the top sheet and the baking paper. Distribute the tomato mixture evenly on the baked goods and carefully roll up using the baking paper.
6. Cut into 3 - 4 cm slices for serving. Various leaf salads with herb dressing go well with this.
7. Tip: You can also use spinach or herbs instead of Swiss chard.