If you're looking for a recipe for an appetizer, aperitif, or dinner, this is the one for you! A fragrant chestnut shortcrust with a soft filling of tofu and turnip greens. Autumn in a 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 mix 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 and compact dough. Add water if necessary.
Cover and let rest in the fridge.
For the filling, clean 700 g of turnip greens, cook them for a few minutes in boiling salted water, then sauté them in a pan with oil and garlic and set aside.
With a mixer or immersion blender, blend a block of tofu with the soy drink, salt, nutritional yeast flakes, and lemon juice (or apple cider vinegar).
Combine the obtained mixture with the turnip greens and set aside.
On a lightly floured board, roll out the brisée dough to a thickness of about 3 mm.
Transfer it to a round mold with a diameter of about 22 cm. Prick the bottom 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 crispy.
22 cm diameter baking pan
Rolling pin
Pan
Oven
Immersion blender or mixer
In the fridge for 3/4 days
Italia
| Energy (kcal) | 155.46 |
| Carbohydrates (g) | 16.46 |
| of which Sugars (g) | 4.21 |
| Fat (g) | 8.29 |
| of which Saturates (g) | 1.11 |
| Protein (g) | 3.57 |
| Fiber (g) | 2.52 |
| Sale (g) | 0.19 |
