Tomato Strudel with Tuna, Broccoli, and Leek Filling
This Tomato Strudel with Tuna, Broccoli, and Leek Filling is a savory appetizer that will impress your guests with its delicate balance of flavors. The soft dough, enriched with tomato concentrate, wraps a flavorful filling made from tender broccoli, savory tuna, sweet leeks, and aromatic Asiago cheese. Finished with a sprinkling of poppy seeds, this dish is both visually appealing and delicious, making it the perfect start to any meal.
Ingredients (Serves 6)
| Ingredient | Quantity |
|---|---|
| Tomato concentrate | 50g |
| All-purpose flour (00 type) | 250g |
| Extra virgin olive oil | 15g |
| Egg | 1 |
| Water | 50ml |
| Fine salt | 1 pinch |
| Leek | 1 |
| Broccoli | 380g |
| Canned tuna in oil | 140g |
| Extra virgin olive oil | 20g |
| Asiago cheese, grated | 80g |
| Black olives, pitted | 80g |
| Salt | to taste |
| Black pepper | to taste |
| Egg white | 1 |
| Poppy seeds | to taste |
Instructions
Preparing the Dough:
- Mix the Dough: Begin by dissolving the tomato concentrate in the water. In a large mixing bowl, sift the all-purpose flour and add the salt, the egg, and the dissolved tomato concentrate. Mix with your hands until the ingredients come together into a dough.
- Rest the Dough: Cover the dough with a clean cloth or plastic wrap and let it rest at room temperature for 1 hour.
Preparing the Filling:
- Prepare the Broccoli: While the dough rests, cut the broccoli into florets, discarding the tough stems. Bring a pot of salted water to a boil and blanch the broccoli for 5-8 minutes until tender. Drain and, while still hot, place the broccoli into a tall container. Use an immersion blender to puree the broccoli until smooth and dense. Allow the puree to cool.
- Prepare the Leek: Finely slice the leek after removing its ends. In a non-stick skillet, heat the 20g of extra virgin olive oil over low heat and sauté the leek for 10-15 minutes until it softens and becomes translucent. Remove from the heat.
- Prepare the Tuna and Cheese: Drain the tuna from excess oil and flake it with a fork. Grate the Asiago cheese and slice the black olives into rings.
Assembling the Strudel:
- Roll Out the Dough: After the dough has rested, place it on a floured linen cloth. Using a rolling pin, roll it out into a rectangular shape, leaving a border of about 4-5 cm around the edges.
- Layer the Filling: Spread the cooked leeks evenly over the dough, followed by the flaked tuna. Add a layer of the broccoli puree and finish with the grated Asiago cheese and black olive rings.
- Roll the Strudel: Carefully roll the dough from the longer side using the linen cloth to help you. Once rolled, fold the ends of the strudel underneath to seal the filling inside.
- Prepare for Baking: Place the rolled strudel on a baking sheet lined with parchment paper, ensuring the seam is on the bottom. Brush the top of the strudel with the beaten egg white and sprinkle with poppy seeds for a lovely finish.
Baking the Strudel:
- Bake the Strudel: Preheat your oven to 180°C (350°F) if using a conventional oven, or 160°C (320°F) if using a fan-assisted oven. Bake for 45 minutes in a static oven (35 minutes in a fan-assisted oven), or until the strudel is golden brown and crispy on the outside.
- Serve: Once baked, remove the strudel from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature for a delicious appetizer.
Enjoy Your Tomato Strudel!
This strudel can be enjoyed as a light appetizer for any occasion, and its rich filling will leave your guests asking for more. Whether served warm or slightly cooled, it pairs perfectly with a fresh salad or a chilled glass of white wine. The delicate flavors of the broccoli, tuna, and Asiago cheese complement the tomato dough, making every bite a satisfying treat.
