INGREDIENTS
gr. 200 spelt flour, ml. 100 lukewarm water, 2 tablespoons olive oil, salt, 300 g chard or chard, 10 crumbled walnuts
PROCEDURE
Knead the flour with water, salt and oil, knead the dough for 10 min. and then let it rest for 20 minutes covered (not in the fridge). After washing the vegetable, boil it in salted water, let it cool down and squeeze it very well out of the water, cut it with a crescent. With a rolling pin, roll out the dough on a floured surface and the result will be a thin sheet, size about 40 x 50 cm. Spread the crumbled vegetables and nuts on half a sheet and cover everything with the other half of the sheet. With a pastry wheel (or a knife), cut the puff pastry in diamonds or rectangles. About 20 will come. Place them hand by hand in a baking dish to bake in a preheated oven — 180 degrees — for 15 minutes.