Swiss Chard Tart: Pasticcio di Bietole al Forno

Name: Swiss Chard Tart: Pasticcio di Bietole al Forno
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters bread crumbs; 3 larges eggs; 0 bunches fresh flat-leaf parsley, finely chopped to yield 1/8 cup; 2 garlic cloves, thinly sliced; 4 Tbsps extra-virgin olive oil; 1 Spanish onion, thinly sliced; 237 milliliters freshly grated Parmigiano-Reggiano; 4 servings Salt and freshly ground black pepper; 907 grams Swiss chard, washed and spun dry

Swiss Chard Tart: Pasticcio di Bietole al Forno requires about 2 hours from start to finish. This recipe serves 4. One serving contains 432 calories, 21g of protein, and 26g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, parmigiano-reggiano, swiss chard, and a few other things to make it today.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

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Water

Salt

Roughly chop the Swiss chard, discarding the rough stems.

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Swiss Chard

Add the Swiss chard to the boiling water and cook until tender, about 15 minutes.

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Swiss Chard

Water

Drain thoroughly and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking.

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Olive Oil

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Sauce Pan

Add the onion and garlic, and cook until soft and golden brown, about 5 minutes.

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Garlic

Onion

Add the Swiss chard and the parsley.

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Swiss Chard

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.

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Salt And Pepper

Egg

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Bowl

Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended.

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Parmigiano Reggiano

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Whisk

Add the egg mixture to the cooled Swiss chard and toss to combine.

Ingredients you will need

Swiss Chard

Egg

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.

Ingredients you will need

Breadcrumbs