Chard, pepper, and feta tart with strudel dough

Ingredients for 1 servings:

• 1 pack of strudel dough (spelt strudel dough), 2 sheets
• 300 g chard, fresh, washed and cut into strips
• 1 small red bell pepper(s), washed and cut into pieces
• 1 small onion(s), peeled and finely chopped
• 1 clove(s) garlic, peeled and finely chopped
• 1 handful of fresh herbs, e.g. sage, thyme, basil, oregano, lovage or parsley, finely chopped
• 1 egg(s)
• 150 ml milk
• e.g. feta cheese
• e.g. salt and pepper
• some olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Sauté the onion and garlic in a pan with a little oil until translucent. Add the bell peppers and chard stalks and fry for about 3 minutes. Add the chard leaves and fry until they collapse. Season and add the herbs to taste. Whisk the egg with the milk. Place one sheet of strudel pastry in a tart dish and brush with oil. Fold the excess pastry into the dish. Place the second sheet of strudel pastry over the first, brush with oil again, and fold in. Spread the chard mixture over the pastry. Pour over the egg mixture and sprinkle with the feta cubes. Bake the tart in the oven at 220°C for 20-30 minutes. If you like, you can sprinkle the tart with toasted pine nuts or sunflower seeds before serving. Serves 2.