ITALIAN CHARD TART

Italian Chard Tart image

This is my version of the classic Italian tart with chard and raisins. The original is made with pine nuts, but I prefer to use walnuts instead. Feel free to use either. Only use the very thin stalks of the chard and discard any thick ones.

Provided by gartenfee

Categories Breakfast Eggs

Time 1h20m

Yield 4

Number Of Ingredients 9

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Ingredients

6 tablespoons golden raisins
3 pounds Swiss chard, leaves and thin stems only
3 tablespoons olive oil, divided
1 onion, minced
2 tablespoons bread crumbs, or as needed
2 large eggs
4 tablespoons walnuts, roasted and chopped
1 cup grated Parmesan cheese
salt and pepper to taste

Steps:

Soak raisins in warm water while chard is cooking. Drain and pat dry.
Cut chard leaves into strips and chop stems.
Bring a large pot of lightly salted water to a boil. Cook chard leaves and stems for 5 minutes. Drain and set aside to cool. Press out excess liquid with your hands.
Heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan and sprinkle with bread crumbs. Turn springform pan over to remove excess bread crumbs.
Beat eggs in a large bowl. Mix in chard, raisins, onion, walnuts, and Parmesan cheese. Season with salt and pepper. Spoon mixture into the prepared springform pan and sprinkle with a thin layer of bread crumbs. Drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until tart is lightly browned on the top, about 40 minutes.

Nutrition Facts : Calories 395.4 calories, Carbohydrate 32 g, Cholesterol 110.6 mg, Fat 24.1 g, Fiber 7.2 g, Protein 19.4 g, SaturatedFat 6.3 g, Sodium 1131.9 mg, Sugar 14.8 g