Recipes : Swiss Chard Tart: Pasticcio di Bietole al Forno : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Swiss Chard Tart: Pasticcio di Bietole al Forno
Recipe courtesy Mario Batali

Ingredients
2 pounds Swiss chard, washed and spun dry
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
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
1 cup bread crumbs

Directions
Preheat the oven to 350 degrees F.

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

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.