Savory Swiss Chard, Zucchini, and Tofu Pie
How do you prepare savory Swiss chard and tofu pie?
Sauté onion, zucchini, and tofu; mix with steamed Swiss chard. Prepare a dough with flour, turmeric, oil, and water. Roll out three quarters to line a pan, add the vegetable filling, and cover with the remaining dough. Brush with oil and bake at 180°C for 30 minutes.
Today I present a very simple yet incredibly delicious recipe, and best of all, it is a complete dish when served with a salad. Ideal for an informal dinner where we will surprise all our guests.
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Servings: For a 26 cm pan (6-8 people)
Ingredients
- 200 g type 0 flour
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon turmeric
- Pinch of black pepper
- 100-110 ml water
- 500 g fresh Swiss chard
- 125 g plain or herb tofu
- 1 shallot or one small yellow onion
- 2 medium zucchini
- Pinch of nutmeg
- Extra-virgin olive oil for brushing
Instructions
Wash the Swiss chard leaves thoroughly to completely remove any soil or impurities. Dry them and separate the stems from the leaves.
Finely chop the stems and leaves separately, and set them aside for later.
Steam the stems for about 7 minutes, then add the finely chopped leaves and cook for another 3 minutes.
While the Swiss chard cooks, finely chop the onion. Pour a couple of tablespoons of extra-virgin olive oil into a nonstick skillet and sauté over gentle heat.
Add a pinch of salt and a little extra-virgin olive oil to the Swiss chard, stir well, and remove from the heat.
Cut the zucchini and tofu into small slices or cubes. Add them to the skillet with the onions. Mix.
After 5 minutes, add the Swiss chard to the skillet, stir well, and over gentle heat let all the ingredients come together. Sprinkle with nutmeg, taste, and if necessary, sprinkle with a little salt. Stir, remove from the heat, and let cool.
In a medium bowl, sift the flour and turmeric, then add the salt and pinch of pepper.
Gradually pour in the water, but not all of it. Mix.
Add the oil to the dough. Knead.
When you have a smooth, soft but not sticky dough, it is ready. If it is still too hard or dry, pour in a little more water.
On a work surface, divide the dough into two pieces, ¾ and ¼.
Roll out the larger piece with a rolling pin, leaving it approximately 1.5 cm thick.
Grease the pan and line it with the dough.
Fill it with the cooled vegetables. Roll out the smaller piece of dough and cover the pan.
Pinch the edges so they are well sealed and do not open. Use a fork to make small holes on the surface. Brush with extra-virgin olive oil using a pastry brush. Preheat the oven to 180°C (350°F).
When it reaches temperature, bake for 30 minutes. Remove from the oven and let cool until warm for about 10 minutes before unmolding. Enjoy our pie warm with an exquisite salad.
Enjoy your meal!
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- 200 g type 0 flour
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon turmeric
- Pinch of black pepper
- 100-110 ml water
- 500 g fresh Swiss chard
- 125 g plain or herb tofu
- 1 shallot or one small yellow onion
- 2 medium zucchini
- Pinch of nutmeg
- Extra-virgin olive oil for brushing