Swiss Chard Tart
I haven't actually made this yet, but it has good reviews at the FoodNetwork. I thought I would post it now since everyone seems to have chard on hand right now. I'm on my second batch of this chickpea/cous cous/chard recipe, but as soon as I finish that off I'm going to try this tart. I'll report back.
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
(some reviewers added sausage to the dish)
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 (reviewers said 30 minutes was sufficient). Serve hot or room temperature.
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
(some reviewers added sausage to the dish)
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 (reviewers said 30 minutes was sufficient). Serve hot or room temperature.
Comments
I did add a bit of chopped ham, but I'm confident that this will be good without meat.
I also added a bit of egg white in addition to the 3 eggs. Some commenters said they added another whole egg. I just happened to have a container of egg whites in the fridge needing to get used, so I added a little bit of that.
I cooked it for about 35 minutes, not the hour called for. It was definitely set at 35 minutes.