If you are looking for a recipe for an appetizer, an aperitif or dinner, then this one is for you! A crumbly pastry scented with chestnuts and a soft filling based on tofu and turnip greens. Autumn in one bite
In a bowl, combine the two flours (I used chestnut flour and type 1 soft wheat flour) with the salt and oil and give it a first stir with a fork.
At this point, add the water and start kneading with your hands before transferring the dough to a lightly floured work surface: you should obtain a soft, compact dough. Add water if needed.
Cover and let rest in the fridge.
Let's take care of the filling by cleaning 700 g of turnip greens, cooking them for a few minutes in boiling salted water and then sautéing them in a pan with oil and garlic; set aside.
With a blender, or an immersion blender, blend a block of tofu with the soy drink, salt, nutritional yeast flakes and lemon juice (or apple cider vinegar).
Combine the mixture obtained with the turnip greens and set aside.
On a lightly floured work surface, roll out the brisée dough to a thickness of about 3 mm.
Transfer it to a round pan about 22 cm in diameter. Prick the base and fill it with the turnip greens and tofu mixture.
Bake in a preheated oven at 180°C for about 40 minutes, until the base is crisp.
Oven
Immersion blender or mixer
Rolling pin
Pan
22 cm diameter baking pan
In the fridge for 3/4 days
Italia
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
| Energy (kcal) | 167.31 |
| Carbohydrates (g) | 15.16 |
| of which sugars (g) | 3.7 |
| Fat (g) | 9.9 |
| of which saturates (g) | 1.38 |
| Protein (g) | 4.09 |
| Fibre (g) | 2.39 |
| Salt (g) | 0.05 |
