Swiss chard tart
Serve this Swiss chard tart as a warm appetizer or as a main course for a light meal.
Instructions
- Preheat oven to 350°F.
- Bring 8 quarts water to a rolling boil then add 2 tablespoons salt.
- Roughly chop up the Swiss chard, discarding the rough stems. Add chard to the boiling water and cook about 15 minutes, or until tender. Drain completely and set aside.
- In a 12-inch saucepan, heat 3 tablespoons of the olive oil over a medium heat until hot and not smoking. Cook the onion and garlic for about 5 minutes or until soft and golden brown.
- Add the chard and parsley. Allow to cook over medium heat for about 10 minutes, stirring only occasionally.
- Remove from heat, let cool.
- Meanwhile, break the eggs into a small bowl. Season with salt and pepper to taste. Add 3 tablespoons of Parmigiano. Use a whisk to mix until the ingredients are well-blended. Add the egg mixt to the cooled Swiss chard, toss to combine.
- Use the remaining olive oil to lightly grease a shallow 9-inch round baking dish. Dust the bottom of the baking dish with 1/2 cup of the bread crumbs. Gently place the chard and egg mixture into the pan. Dust with the remaining Parmigiano, then the remaining bread crumbs.
- Bake 1 hour, or until the top is golden brown.
Total time
1 hour, 50 minutes
Cooking time
90
Preparation time
20
Yield
4 servings
Notes
It can be served hot or room temperature.
Source
moderate, bake
vegetables, lunch, appetizer
American food recipes
Food in U.S.A.
Food in U.S.A.