Swiss Chard Tart: Pasticcio di Bietole al Forno

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Trastevere On a Sunday

Rated: 5 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 2 hr 0 min

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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.

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Comments & Reviews

recipe Swiss Chard Tart: Pasticcio di Bietole al Forno
Deborah San Francisco, CA 10-08-2009
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Very Versatile
Rated: 5 stars out of 5

I grow swiss chard bright lights and use this recipe as is and with adaptations. I also grow onion and garlic chives which I... have added. I have substituted onions with leeks, and parsley with basil. I make my own breadcrumbs with whatever is on hand--including panko, matzo meal, french bread, ground corn flakes, etc. All works well. Read more
recipe Swiss Chard Tart: Pasticcio di Bietole al Forno
Barbara Surprise, AZ 09-26-2009
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Absolute Favorite
Rated: 5 stars out of 5

So flavorful! I skipped the boiling part and just sauted the chard with the onion (or sometimes leeks) and garlic. I have... also added sliced mushrooms and Canadian bacon on occasion, and like Panko for the bread crumbs. With all those great ingredients, you can't go wrong. It makes a beautiful presentation when baked in a spring form pan. It can be assembled ahead and sit in the ice box. Just love this!!Read more
recipe Swiss Chard Tart: Pasticcio di Bietole al Forno
Jo victorville, CA 07-26-2009
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Even the Kids Loved It!
Rated: 5 stars out of 5

I wouldn't cook it for an hour, but when the kids were asking for thirds, I knew it was a winner.
recipe Swiss Chard Tart: Pasticcio di Bietole al Forno
Jennifer Livermore, CA 03-25-2009
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Excellent.
Rated: 5 stars out of 5

I added crumbled cooked italian sausage to the chard, garlic, and onions. This way, it is enough as a main course with just... a simple green salad. It took about 40 minutes to bake instead of 1 hour. It was so good I ate half of my portion before I got it to the table! Read more
recipe Swiss Chard Tart: Pasticcio di Bietole al Forno
Angela Boca Raton, FL 03-24-2009
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Excellent for Spring Time
Rated: 5 stars out of 5

This tart is delicious and very easy to make. I've made it several times. The first time I used bread crumbs made from... crostini toasts. Another time I made it with Matzoh meal instead of the bread crumbs. The matzoh meal needs to be freshly seasoned. I tried it both ways for a quick and easy monthly vegetable recipe email, I send out. I think The length of time in the oven is more like 30-45 minutes. I was short on time and used Verdurabrand Sauteed Swiss Chard (12oz frozen package). It was delicious and saved me the Swiss Chard prep. I definitely recommend making this. I also plan to try it with different grated cheeses ( pecorino, crotonese, etc.) Read more
recipe Swiss Chard Tart: Pasticcio di Bietole al Forno
elizabeth lutherville, MD 03-13-2009
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great taste
Rated: 5 stars out of 5

I cooked this when I came home for a quick visit and it was fantastic. While it took a bit of time to prepare and cook,... probably because I'm not a pro at cooking and am disorganized in the kitchen, it was worth the effort because the tart was delicious. I'm pretty sure I didn't follow the recipe exactly either because I was missing a few ingredients, but it still turned out great! Definitely give this a try. Read more