This vegan cake is amazing and easy to make – it can go straight from the freezer to the oven. To bake it without freezing, reduce the baking time to 40 to 45 minutes. Source: Everyday Food, March 2010 8 servings Ingredients For the olive oil dough: 2 1/2 cups all-purpose flour 1/3 cup extra-virgin olive oil 1/2 cup cold water 3/4 teaspoon coarse salt For the Swiss chard filling: 2 tablespoons extra-virgin olive oil 1 medium red onion, diced into small cubes 4 cloves garlic, minced 2 1/2 pounds Swiss chard, stems diced into small cubes and leaves torn 3/4 teaspoon red pepper flakes Coarse salt and freshly ground pepper 1/2 cup grated Parmesan cheese 3 tablespoons all-purpose flour Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice 1 large egg yolk Directions Make the olive oil dough: 1. In a bowl, whisk together the flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead for 1 minute. Cover the dough with plastic wrap and let rest at room temperature, 30 minutes. Make the Swiss chard filling: 1. In a large bowl, heat the oil over medium-high heat. Add the onion and garlic. Cook until the onion begins to soften, about 2 minutes. Add the chard stems and red pepper flakes. Cook until the stems begin to soften, about 2 minutes. 2. Add the chard leaves to the pot. Season with salt and pepper. Reduce the heat to medium, cover, and cook until the chard wilts, about 4 minutes. Uncover and cook, stirring occasionally, until the greens are tender, about 4 minutes. Drain, pressing out as much liquid as possible. Transfer the chard mixture to a large bowl and toss with the Parmesan, flour, lemon zest and juice. Season with salt and pepper. 3. Roll two-thirds of the dough into a 12 1/2-inch round. Fit into an 8-inch (2-inch-deep) round cake pan. Fill the bottom crust with the chard mixture. Roll the remaining dough into a 9 1/2-inch round. Place over the filling. Trim the edges
27.04.2023 @ 00:28
This vegan cake is amazing and easy to make – it can go straight from the freezer to the oven. To bake it without freezing, reduce the baking time to 40 to 45 minutes. Source: Everyday Food, March 2010 8 servings Ingredients For the olive oil dough: 2 1/2 cups all-purpose flour 1/3 cup extra-virgin olive oil 1/2 cup cold water 3/4 teaspoon coarse salt For the Swiss chard filling: 2 tablespoons extra-virgin olive oil 1 medium red onion, diced into small cubes 4 cloves garlic, minced 2 1/2 pounds Swiss chard, stems diced into small cubes and leaves torn 3/4 teaspoon red pepper flakes Coarse salt and freshly ground pepper 1/2 cup grated Parmesan cheese 3 tablespoons all-purpose flour Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice 1 large egg yolk Directions Make the olive oil dough: 1. In a bowl, whisk together the flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead for 1 minute. Cover the dough with plastic wrap and let rest at room temperature, 30 minutes. Make the Swiss chard filling: 1. In a large bowl, heat the oil over medium-high heat. Add the onion and garlic. Cook until the onion begins to soften, about 2 minutes. Add the chard stems and red pepper flakes. Cook until the stems begin to soften, about 2 minutes. 2. Add the chard leaves to the pot. Season with salt and pepper. Reduce the heat to medium, cover, and cook until the chard wilts, about 4 minutes. Uncover and cook, stirring occasionally, until the greens are tender, about 4 minutes. Drain, pressing out as much liquid as possible. Transfer the chard mixture to a large bowl and toss with the Parmesan, flour, lemon zest and juice. Season with salt and pepper. 3. Roll two-thirds of the dough into a 12 1/2-inch round. Fit into an 8-inch (2-inch-deep) round cake pan. Fill the bottom crust with the chard mixture. Roll the remaining dough into a 9 1/2-inch round. Place over the filling. Trim the edges