Strudel with Swiss Chard and Sheep Cheese

Ingredients

• 250 g flour
• 1 egg
• 1 pinch salt
• 3 Tbsp plant oil
• flour (for working)
• 50 g butter
• 400 g Swiss chard
• 2 Garlic cloves
• 200 g firm potatoes (from the day before)
• 4 tomatoes
• 120 g sheep cheese
• 60 g hazelnuts
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Knead flour, egg, salt, 2 tbsp oil and about 100 ml lukewarm water into a smooth, pliable dough. If the dough becomes too dry, add more water. Knead vigorously, shape into a ball, brush with remaining oil, cover and rest for half an hour.

2. 2.

   Meanwhile melt butter for the filling. Wash and trim Swiss chard, cut into ~2 cm strips. Peel and chop garlic, peel and cube potatoes. Wash tomatoes, quarter, seed and dice. Crumble sheep cheese and roughly chop hazelnuts.

3. 3.

   Heat olive oil in a pan, sauté garlic until translucent. Add wet chard, stir until it wilts. Squeeze out excess liquid and let drain. Mix chard with tomatoes, season with salt, pepper and nutmeg, cool slightly. Fold in half the hazelnuts and sheep cheese. Preheat oven to 200°C fan.

4. 4.

   Roll dough on a floured surface and lay on a lightly floured cloth. Work dough under hands, stretch thin along back of hands, rotating piece by piece. Pull into a rectangle on cloth, brush with ~3/4 liquid butter.

5. 5.

   Spread chard mixture as a ~5 cm thick strip along lower edge of dough, leaving a 5 cm border toward sides. Fold lower edge over filling. Lift cloth to roll dough and filling upward into a strudel. Press excess dough at sides, tuck under the strudel. Carefully transfer onto baking sheet lined with parchment, brush with remaining butter, bake for about 30 minutes until golden.

6. 6.

   Serve sprinkled with remaining hazelnuts, cut into 6-8 pieces.