Swiss Chard Tart: Pasticcio di Bietole al Forno

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Easy

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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews