Vegan erbazzone

For 4 people

200 g of whole wheat flour
100 g durum wheat flour
200 g of tofu
1 onion
1/2 kg of chards
2 tablespoons of capers
extra virgin olive oil
whole sea salt

On a pastry board mix the two types of flour with a pinch of salt, make a well in the center, add 3 tablespoons of oil and water to mix and produce a firm and elastic dough.

Cover with plastic wrap and let rest.

Cook the chards in a little water, then chop coarsely.

Chop the onion and cook it in a pan with 2 tablespoons of oil.

Add the tofu, crushed with a fork, and the chopped capers, let flavor for a few minutes and then add the vegetables and mix well.

Add salt and cook for 5 minutes.

Roll out the dough very thin and put it in a baking dish greased with oil.

Put the filling and cover with another sheet of dough.

Prick the surface with the prongs of a fork, grease with oil and bake at 200° C for about 20 minutes.