Chard Strudel with Sheep's Cheese

Chard Strudel with Sheep's Cheese

Chard Strudel with Sheep's Cheese

An easy and quick recipe for a delicious chard strudel with sheep's cheese: learn how to prepare a tasty strudel with a twist, perfect for brunch.

November 18, 2018

Type of dish

Dietary Consideration

serves for

4

total time

2 HR 15 MIN

ingredients

Flour
475 g, gluten free, plus extra for dusting
tapioca flour
90 g
salt
1/2 tsp
Extra-virgin olive oil
4 tbsp
Lemon juice
1 small lemon
water
350 ml, lukewarm
Olive oil
1 tbsp
Onion
1, finely chopped
Garlic
1 clove, finely chopped
chard
185 g, swiss, young, trimmed and chopped
Hazelnuts
75 g, roasted, finely chopped
cornflour
2 tsp
water
150 ml
butter
80 g, unsalted, melted
sheep's cheese
165 g
Tomato
2 - 3, vine, cored, diced
salt
Pepper
black, freshly ground
Hazelnuts
2 tbsp, chopped
Parsley
flat-leaf sprigs

Preparation

How to make a tasty chard strudel with sheep's cheese

  • Combine the dry ingredients in a large mixing bowl, stirring thoroughly.
  • Add the olive oil, lemon juice, and enough of the water to bring the mixture together into a rough dough with your hands; add more water as needed if too dry, and more flour mix if too wet.
  • Turn out the dough and shape into a ball. Cover with a damp cloth and leave to rest at room temperature for 30 minutes.
  • After resting, generously dust a surface with some flour mix.
  • Break off a golf ball-sized piece of dough and shape into a disc.
  • Roll out thinly on the floured surface into an approximate 30 cm | 12" long x 25 cm | 8" wide rectangle.
  • Neatly trim the edges with a sharp chef's knife so that the pastry measures approximately 25 cm | 10" long x 20 cm | 8" wide.
  • Set the pastry aside and cover with the damp cloth.
  • Repeat steps 4 & 5 for the remaining sheets, making sure you have at least six sheets of the pastry kept under the damp cloth.

For the strudel

  • Heat the oil in a pan and gently cook the onion and garlic for a few minutes before adding the chard and hazelnuts.
  • Cook gently until everything is soft.
  • Stir together the cornflour and water and stir into the pan.
  • Cook for a further minute until slightly thickened. Set aside to cool.
  • Preheat the oven to 200°C (180° fan)| gas 6.
  • Line a baking tray with greaseproof paper.
  • Take a sheet of the filo and lay on a work surface long ends in front of you; cover the remaining sheets with the damp cloth.
  • Brush the filo with butter and sprinkle with the ground hazelnuts.
  • Top with another sheet of filo and brush with some more butter.
  • Repeat the layers, brushing each pastry layer with butter and finishing with the final sheet of filo pastry.
  • Brush the top sheet with butter.
  • Spread the chard mixture over the pastry, leaving a 2.5 cm | 1" margin around the edge.
  • Crumble the sheep's cheese over the top and sprinkle with the tomatoes.
  • Roll up from a short end and place on the baking tray, with the join underneath.
  • Brush with any remaining butter and bake for about 25-30 minutes until the pastry is golden and crisp.

To serve

  • Sprinkle with chopped hazelnuts and garnish with parsley sprigs before slicing and serving.

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