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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By kma277_10170475
on March 28, 2012
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AMAZING! Admittedly, I followed the recipe mainly in spirit, but the building blocks are the same. First off, contrary to some other reviews, I believe the egg/chard ratio is correct. The 3 eggs are just a binder to make the tart cohesive, the chard should be the real star here. Some adaptations I made:
-I'm lazy and just chopped the stems finely and cooked everything at a slow sautee rather than blanch.
-No fresh parsley on hand, so used red pepper flakes and freshly grated nutmeg instead, they married nicely with the nutty parmesan.
-Tossed some small toasted bread cubes in with the cooked chard to get all the liquidy goodness (which worked well and I will do again
-Forgot both the bread crumb layer on the bottom and the parm on top. I also baked for about 30 minutes rather than the full hour. Still turned out crunchy on top, tender on the inside, and incredibly delicious. Mario always knocks veggie dishes out of the park.
By davidhightstown
Hightstown, NJ
on March 12, 2012
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Excellent. only complaint would be that when I cut the tart with my fork, the breadcrumbs kind of spilled all around the plate. You can microwave the swiss chard, which will cut the total time down to about 90 minutes.
By tracyciardi_123...
Aventura, Florida
on January 01, 2012
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Very Good! I did like half recipe, just a varied version & it turned out fabulous! Able to whip this up in a jiffy!
Read all 35 reviews