Swiss Chard Tart Recipe

November 8, 2017

Swiss Chard Tart: Pasticcio di Bietole al Forno

 

 

 

 

Adapted from Mario Batali

Prep Time:  30 min

Cook Time:  1 hr 30 min

Serves:  4 servings

Ingredients

  • 2 pounds Swiss chard, washed and spun dry – can substitute any green or combo such as  kale

  • 4 tablespoons extra-virgin olive oil

  • 1 Spanish onion, thinly sliced –feel free to add any veggie here such as  eggplant, mushrooms, red pepper, purple cabbage

  • 2 garlic cloves, thinly sliced

  • 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup

  • 3 large eggs

  • Salt and freshly ground black pepper

  • 1 cup freshly grated Parmigiano-Reggiano or Peccorino

  • 1 cup gluten free bread crumbs

Directions

Preheat the oven to 350 degrees F.

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt—you can skip this step and just sauté the greens after cooking onions and garlic.

Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

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