Tomato strudel

Ingredients for 2 servings:

• 125 g wheat flour type 550
• 1 tbsp oil, neutral
• 1 tsp white wine vinegar
• 1 pinch of salt
• 75 ml water, approx.
• 1 tbsp blue cheese, e.g. Saint Agur
• 1 tbsp mascarpone
• 3 tbsp Parmesan, freshly grated
• 3 tbsp cream, liquid
• 300 g cherry tomatoes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 3 leaves of chard
• 1 tsp Italian seasoning mix, without salt
• 2 tbsp balsamic cream
• Salt
• some olive oil for frying
• some fat for the mold
• 1 tbsp butter for brushing the strudel

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegetarian dinner

For the strudel dough, mix the flour with the salt, vinegar, and oil. Add the water a little at a time and knead carefully with your hands for a few minutes. The dough should be smooth, slightly glossy and non-sticky. Roll the dough into a ball and let it rest under a hot porcelain bowl for about 30 minutes. This is very important, as it allows the dough to “develop” and then stretch out very thinly. Divide the dough into quarters and roll each quarter out into a rectangle measuring approximately 15 cm x 20 cm. For the cheese cream, mix all the ingredients listed until spreadable. Seasoning is not necessary, as the blue cheese and Parmesan are very flavorful. Spread the cream over the dough pieces and spread evenly. For the tomato filling, halve the tomatoes. Peel the onion and garlic and cut into half rings or thin slices. Cut the chard leaves into small pieces and chop the leaves. Heat a little olive oil in a pan and fry the onion, garlic, and chard stalks. Add the tomato halves and season with the Italian seasoning, balsamic vinegar, and salt. After about 2 minutes, add the chopped chard leaves and stir in. Let the filling cool slightly. Spread about 2 tablespoons of the tomato filling over the cheese mixture, leaving the edges free. Fold the dough over the tomatoes on both sides and roll them into small strudels like roulades. Place the strudels in a greased baking dish, brush with a little butter, and bake in a preheated oven at 200°C (top/bottom heat) for about 40-45 minutes. Remove the strudels and arrange them on warmed plates with some garnish. I used tomato halves and a chard leaf as a garnish. We ate the strudels as a main course; each got two pieces, but they also work well as an appetizer for four people.