How to Make Swiss Chard Strudel

Ingredients

• 17 oz (475 g) gluten-free plain flour mix, plus extra for dusting
• 3 oz (90 g) tapioca flour
• ½ tsp salt
• 4 tbsp extra-virgin olive oil
• 1 small lemon juice
• 12 fl oz (350 ml) lukewarm water

• 1 tbsp olive oil
• 1 onion, peeled, finely chopped
• 1 garlic clove, peeled, finely chopped
• 6½ oz (185 g) young Swiss chard, trimmed, chopped
• 2½ oz (75 g) roasted hazelnuts, finely chopped
• 2 tsp cornflour
• 5 fl oz (150 ml) water
• 3 oz (80 g) unsalted butter, melted
• 1 tbsp ground hazelnuts
• 6 oz (165 g) goat's cheese
• 3 vine tomatoes, cored, diced
• salt and freshly ground black pepper

• 2 tbsp hazelnuts, chopped
• flat-leaf parsley sprigs

1. For the pastry, ombine the dry ingredients in a large mixing bowl, stirring thoroughly. Add the olive oil, lemon juic, and enough of the water to bring the mixture together into a rough dough with your hands; add more water as needed if too dry, and more flour mix if too wet.
2. Turn out the dough and shape into a ball. Cover with a damp cloth and leave to rest at room temperature for 30 minutes.
3. After resting, generously dust a surface with some flour mix. Break off a golf ball-sized piece of dough and shape into a disc. Roll out thinly on the surface into an approximate 30x25 cm (12 inx8 in) rectangle.
4. Neatly trim the edges with a sharp chef's knife so that the pastry measures 25x20cm (10x8in). Set the pastry aside and cover with the damp cloth.
5. Neatly trim the edges with a sharp chef's knife so that the pastry measures 25x20cm (10x8in). Set the pastry aside and cover with the damp cloth.
6. For the strudel, heat the oil in a pan and gently cook the onion and garlic for a few minutes before adding the chard and hazelnuts. Cook gently until everything is soft.
7. Stir together the cornflour and water and stir into the pan. Cook for a further minute until slightly thickened. Set aside to cool. Preheat the oven to 200°C/Gas Mark 6. Line a baking tray with greaseproof paper.
8. Take a sheet of the filo and lay on a work surface long ends in front of you; cover the remaining sheets with the damp cloth. Brush the filo with butter and sprinkle with the ground hazelnuts. Top with another sheet of filo and brush with some more butter. Repeat the layers, brushing each pastry layer with butter and finishing with the final sheet of filo pastry. Brush the top sheet with butter.
9. Spread the chard mixture over the pastry, leaving a 2.5 cm (1 in) margin around the edge. Crumble the cheese over the top and sprinkle with tomatoes.
10. Roll up from a short end and place on the baking tray, with the join underneath. Brush with any remaining butter and bake for about 25-30 minutes until the pastry is golden and crisp.
11. To serve, sprinkle with chopped hazelnuts and garnish with parsley sprigs before slicing and serving.