SWISS CHARD TORTA

Swiss Chard Torta image

Provided by Elaine Louie

Time 1h15m

Yield 4 main course servings or 6 appetizer servings

Number Of Ingredients 16

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Ingredients

Salt
2 pounds Swiss chard, roughly chopped, tough stems discarded
20 cherry tomatoes
4 tablespoons extra-virgin olive oil
1 Spanish onion, finely chopped
2 garlic cloves, thinly sliced
1/4 cup flat-leaf parsley, torn or chopped
1/4 cup basil, torn or chopped
3 large eggs
6 tablespoons freshly grated Parmigiano-Reggiano
1 1/2 cups Gruyere cheese, sliced in rectangles 1/8 inch thick, 1 inch long, and 1/2 inch wide
1/3 cup pitted green olives, or as needed
1/3 cup pitted Kalamata olives, or as needed
Freshly ground black pepper
4 tablespoons bread crumbs
2 tablespoons pine nuts, lightly toasted.

Steps:

Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a rolling boil. Add Swiss chard and cook until tender, 5 to 10 minutes. Drain thoroughly. Wrap in a towel, and squeeze to remove excess moisture. Unwrap, chop finely, and set aside.
Place the cherry tomatoes in a small bowl. Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible. Set aside.
Place a 12-inch sauté pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic. Sauté until soft and golden brown, about 15 minutes. Add Swiss chard, parsley and basil. Sauté about 3 minutes. Stir in cherry tomatoes and remove from heat. Allow to cool.
In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano. Add Gruyere and whisk to blend well. Add to Swiss chard, and mix well. Add 1/3 cup green olives and 1/3 cup Kalamata olives; if desired, up to an additional 1/3 cup olives may be added. Season with salt and pepper, and mix well.
With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate. Dust the bottom with 2 tablespoons of the bread crumbs. Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts. Bake uncovered until the top is golden brown, about 30 minutes. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 618, UnsaturatedFat 26 grams, Carbohydrate 24 grams, Fat 45 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 1469 milligrams, Sugar 7 grams, TransFat 0 grams