Mangold Strudel with Tomato Ragout

Ingredients

• 200 g Flour
• 1 tsp salt
• 2 tsp sunflower oil
• flour (for working)
• 800 g swiss chard
• Salt
• 2 Garlic cloves
• 300 g rhubarb
• 250 g quark
• 3 eggs
• 50 g freshly grated Parmesan
• pepper (ground)
• nutmeg
• 2 tbsp breadcrumbs
• butter (for brushing)
• 8 tomatoes
• 1 Shallot
• 3 tbsp olive oil
• a pinch of sugar
• Salt
• Lemon juice
• 1 tbsp fresh chopped parsley

Instructions

1. 1.

   Mix flour, salt and oil for the dough; add 70-80 ml warm water and knead with a hand mixer’s dough hook until a relatively firm dough forms. Knead on a work surface for 10 minutes, then let rest covered for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (fan).

3. 3.

   Wash, trim and blanch the Swiss chard stems in salted water for 1–2 minutes; cool, squeeze dry and chop. Wash, trim and cut rhubarb into pieces, blanch briefly in salted water. Peel and finely mince garlic; mix with rhubarb and chard. Whisk quark with eggs and Parmesan, then fold into the vegetable mixture. Season with salt, pepper and nutmeg.

4. 4.

   Roll out the dough on a lightly floured surface and stretch it thin with your hands. Sprinkle breadcrumbs over the sheet and spread the filling evenly, leaving about 2 cm margins. Fold in the edges and roll tightly into a strudel. Place on parchment paper-lined tray and bake for about 40 minutes, brushing occasionally with melted butter.

5. 5.

   While the strudel bakes, wash tomatoes, quarter, core and cut into strips. Peel and finely mince shallot; sauté briefly in hot oil. Toss tomatoes with sugar, salt and lemon juice, then stir in parsley. Plate the tomato ragout and arrange sliced pieces of the finished strudel on top.