This rainbow chard pie with roasted garlic bursts with color and flavor, making it a showstopper on any table. As experienced home cooks know, its fresh ingredients create a delicious, vegan-friendly dish that's both beautiful and satisfying.
Serves 4 | Prep time: 30 minutes | Resting time: 2 hours
Ingredients
- 275 g flour + extra for dusting
- 180 g cold, cubed (vegan) butter
- 2 bunches rainbow chard with thin, colorful stems
- 350 g silken tofu
- 2 tbsp nutritional yeast flakes
- 1 tbsp lemon juice
- 6 white-tipped radishes
- 2-3 sprigs thyme
Extras needed:
- cling film
- baking tray with raised edges, lined with baking paper or greased 20×50 cm rectangular cake pan with loose bottom
- food processor
Read also: 'Recipe:tomato pie with almonds and leek'
Preparation
- In a large bowl, mix the flour with ½ tsp salt. Add butter cubes and rub into flour with fingertips until crumbly. Make a well, add 100 ml cold water, and knead into a smooth dough—add flour if sticky or water if dry. Shape into a ball, wrap in cling film, and chill for 30 minutes.
- On a floured surface, roll dough to a 20×50 cm rectangle. Fold in thirds like a letter. Rotate 90°, roll out again, and fold in thirds. Wrap and chill for another 30 minutes.
- Preheat oven to 200°C.
- Roll dough slightly larger than the pan. Line the base and sides, trim excess, and prick with a fork to prevent puffing. Chill until ready to fill.
- Wash and dry the chard, removing tough stems.
- Puree the tofu with yeast flakes, 2 tbsp olive oil, lemon juice, ½ tsp salt, and ¼ tsp black pepper in a food processor until smooth.
- Spread the tofu mixture over the dough. Arrange chard on top, reserving a handful.
- Bake on the middle rack for 25-30 minutes until the crust is golden and filling set. Cool on a rack, then unmold (run a knife around edges if needed).
- Thinly slice radishes (use a mandoline for ease). Strip thyme leaves. Garnish with radishes, reserved chard, and thyme.
Recipe and image: BeeldigBeeld/Stockfood
