Swiss Chard Torta
Published December 5, 2010
- Total Time
- 1 hour and 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
2 pounds Swiss chard, roughly chopped, tough stems discarded
20 cherry tomatoes
4 tablespoons extra-virgin olive oil
1 Spanish onion, finely chopped
2 garlic cloves, thinly sliced
¼ cup flat-leaf parsley, torn or chopped
¼ cup basil, torn or chopped
3 large eggs
6 tablespoons freshly grated Parmigiano-Reggiano
1 ½ cups Gruyere cheese, sliced in rectangles ⅛ inch thick, 1 inch long, and ½ inch wide
⅓ cup pitted green olives, or as needed
⅓ cup pitted Kalamata olives, or as needed
Freshly ground black pepper
4 tablespoons bread crumbs
2 tablespoons pine nuts, lightly toasted.
Nutritional analysis per serving
23 grams carbs; 203 milligrams cholesterol; 591 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 15 grams saturated fat; 43 grams fat; 7 grams fiber; 1350 milligrams sodium; 32 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a rolling boil. Add Swiss chard and cook until tender, 5 to 10 minutes. Drain thoroughly. Wrap in a towel, and squeeze to remove excess moisture. Unwrap, chop finely, and set aside.
- Step 2
Place the cherry tomatoes in a small bowl. Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible. Set aside.
- Step 3
Place a 12-inch sauté pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic. Sauté until soft and golden brown, about 15 minutes. Add Swiss chard, parsley and basil. Sauté about 3 minutes. Stir in cherry tomatoes and remove from heat. Allow to cool.
- Step 4
In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano. Add Gruyere and whisk to blend well. Add to Swiss chard, and mix well. Add ⅓ cup green olives and ⅓ cup Kalamata olives; if desired, up to an additional ⅓ cup olives may be added. Season with salt and pepper, and mix well.
- Step 5
With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate. Dust the bottom with 2 tablespoons of the bread crumbs. Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts. Bake uncovered until the top is golden brown, about 30 minutes. Serve hot or at room temperature.
Private Notes
Comments
Delicious and easily adaptable -- bitter greens work well. You can dust the pie plate with corn meal and leave out the bread crumbs to make it gluten free. Any leftovers are great cold, and keep well for a few days.
Easy, economical, delicious and flexible. To cut prep time, rather than squeezing the cherry tomatoes individually I put them in a skillet and lightly crush all simultaneously with another skillet. If I’m making this for brunch I prep by performing up to and including Step 3 the day ahead and refrigerate, finish in the morning. Coarsely ground almonds either dry toasted or sautéed in butter are a wonderful substitute for breadcrumbs.
Delicious! I baked it and brought it to a party. I used a mix of Gruyere and a sharp Cheddar (that's what I had on hand) and just black olives (they were nicoise olives, which I had to carefully pit). Very nice.
Delicious and easily adaptable -- bitter greens work well. You can dust the pie plate with corn meal and leave out the bread crumbs to make it gluten free. Any leftovers are great cold, and keep well for a few days.