Swiss Chard Tart: Pasticcio di Bietole al Forno

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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.

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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.

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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!

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A bit salty, but overall it was fantastic! I plan on making it twice this week. I did add two more eggs than it called for to make it more "quiche" like. I also cut back on the amount of cheese by about 1/4-1/8 cup. Still turned out great.
We had left overs the next day and served it with a creamy tomato and roasted red pepper soup.... The perfect combo!

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Delicious! Made this for Thanksgiving to have a nice vegetarian main. Like some of the other reviewers, I sautéed the chard instead of boiling it. Other than that I followed the recipe. The bread crumb and parm make a really nice crispy crust and the dish is very flavorful.

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Wow! I've never cooked with red Swiss Chard much - but this dish absolutely changed my mind! It took a bit more time to prepare than it seems, and I would rate it "intermediate". It was rich, moist, and baked so gorgeously! After learning more about the nutritional value of swiss chard, I absolute would choose it over spinach. [This recipe is reminiscent of a spinach tart I've baked]. If you want to serve something really impressive, nutritious, and delicious for any meal, try it!
Would be terrific for a ladies' luncheon. Mario uses the flavors of the Mediterranean for us to enjoy!

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We all loved this. Some variations: used more swiss chard since our garden produces so much; for bread crumbs used melba toast rounds, crushed; didn't boil the s.c.; I used stems by chopping separately and sauteed 4-5 minutes before adding chopped leaves, then sauteed for about 12 more minutes; added a 4th egg; used some grated asiago w/the parmesan - wow! was it good; and only baked 30 minutes. It's a keeper and you can "fudge" the proportions. The cheese is the best compliment to the chard. Love it!

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We thought it was delicious! But I followed the original recipe, and completely agree with other reviewers. It needed more. More egg, more fillings... maybe pancetta or cheese? It just needed more filling to it, and a tad more thickness. But it was so yummy even without those things. It was even great cold. My husband is a total foodie, and he adored it. Tonight we are going to try it again, but with more in the filling. We are so excited to give it a second go. : (And now we know what to do with all of this chard we keep getting with our CSA share! Thanks Mario!

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This was great, but I did follow some of the reviewers' suggestions and added a little extra. The crispy pancetta was great. I also squeezed out the moisture from the chard before the saute. I added some smoked mozzarella (about 4 ounces and I doubled the number of eggs. This recipe is also great with a mixture of kale and chard or any great local greens.

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This was so easy and tasted wonderful. I grew swiss chard for the first time in my garden not knowing how to prepare or cook with it. This recipe was my first to cook swiss chard.
I have made it twice and my family loves it.