Swiss Chard Cake

Ingredients

• 10 g fresh yeast
• 1 pinch sugar
• 200 g Flour
• Salt
• 2 tbsp olive oil
• flour (for working)
• butter (for the pan)
• 700 g Swiss chard
• 1 Shallot
• 1 Garlic clove
• 2 tbsp Vegetable oil
• Salt
• pepper (ground)
• nutmeg
• 2 beef tomatoes
• 250 g provolone cheese

Instructions

1. 1.

   For the dough, mix yeast with 1 pinch of sugar and 2 tbsp lukewarm water. Stir in 2 tbsp flour. Add the remaining flour to a bowl, press a well into it, pour the yeast mixture into the center, lightly dust with flour, cover and let rise in a warm place for about 30 minutes. Then add 1 tsp salt and olive oil to the flour and gradually knead with about 250 ml lukewarm water until smooth. Knead on a floured surface, return dough to bowl, cover and let rise for 1 hour until doubled.

2. 2.

   For the filling, wash the chard, cut off tough stems and dice some. Peel and finely chop the shallot and garlic. Sauté together with the diced chard in hot oil until translucent. Add the remaining leaves, allow them to wilt, and season with salt, pepper and nutmeg.

3. 3.

   Wash the tomatoes, trim the stem ends and slice thinly. Slice provolone into thin rounds as well.

4. 4.

   Preheat oven to 200°C (390°F) with upper and lower heat.

5. 5.

   Knead dough again, roll out thin on a floured surface. Line a greased springform pan, press edges firmly. Arrange tomato slices and half the cheese over the base. Add chard, top with remaining tomatoes and cheese. Season lightly with salt and pepper. Bake for about 45 minutes.

6. 6.

   Serve warm or at room temperature as desired.