Swiss chard tart recipe


Lisa Barlow
March 1, 2011 6:30AM (UTC)

Ingredients

  • 2 bunches Swiss chard
  • 4 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • Handful of chopped parsley
  • 3 large eggs
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Parmesan or Pecorino cheese
  • 1 cup homemade bread crumbs (I put day-old sourdough bread in the food processor.)
  • ¼ cup pine nuts

Directions

  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to boil. Add two tablespoons salt.
  3. Fill a large bowl with ice cubes and some cold water.
  4. Cut stems off of chard. Toss into boiling water. You may have to do this in batches. Let wilt in the water for 60 seconds. Remove with a slotted spoon or a kitchen spider and place in ice water. With your hands, squeeze out water and place chard on cutting board.
  5. Roughly chop chard.
  6. In a large saucepan over medium heat, add oil and sliced onions. Cook until golden brown, about 5 minutes. Add garlic and cook for another minute.
  7. Add the chard and the parsley and cook for 5 minutes. Remove from heat and let cool.
  8. Meanwhile, break eggs in a bowl. Season with salt and pepper. Add ½ cup cheese. Whisk until well mixed. Combine with cooled greens.
  9. Lightly grease a 9-inch baking pan and place bread crumbs on the bottom, reserving some for top.
  10. Carefully put chard and egg mixture on top of the breadcrumbs. Sprinkle the rest of the cheese and the pine nuts on top.
  11. Bake for about an hour or until golden brown. Serve hot or at room temperature.
Advertisement:

Lisa Barlow

MORE FROM Lisa Barlow

Related Topics ------------------------------------------

Food Recipes

BROWSE SALON.COM
COMPLETELY AD FREE,
FOR THE NEXT HOUR

Read Now, Pay Later - no upfront
registration for 1-Hour Access

Click Here
7-Day Access and Monthly
Subscriptions also available
No tracking or personal data collection
beyond name and email address

•••






Fearless journalism
in your inbox every day

Sign up for our free newsletter

• • •