Swiss Chard Tart
Ingredients
2 pounds Swiss chard, leaves and stems chopped
4 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1⁄8 cup fresh parsley, minced
3 large eggs
Salt and freshly ground black pepper
1 cup Parmesan cheese, grated or shredded
1 cup bread crumbs
Instructions
1. Preheat oven to 350*F.
2. In a large saucepan, heat 3 tablespoons olive oil over medium heat. Add onion and garlic, cook until soft and golden brown, about 5 minutes. Add Swiss chard and parsley. Cook, stirring occasionally, for 10 minutes or until chard is wilted and stems are soft. Remove from heat and let cool.
3. Break eggs into small bowl. Season with salt and pepper. Add Parmesan and mix with a whisk or a fork until well-blended. Add the Swiss chard mixture to the eggs and stir to combine.
4. Oil a 9-inch baking dish with the remaining olive oil. Dust bottom of baking dish with 1⁄2 cup bread crumbs. Carefully place the Swiss chard mixture into the pan. Coat top with remaining Parmesan and then remaining bread crumbs.
5. Bake until the top is golden brown, about 30 minutes.
Comments
This is a recipe from Mario Batali that I found while looking for something exciting to do with the first Swiss chard of the year. The original recipe called for some extra steps, but this version is much more streamlined and fairly simple to bring together. We did feel that there were too many bread crumbs in the topping, so next time I’d reduce the total bread crumbs to 3⁄4 cup.
Art loved this and would have had seconds if we didn’t have gorgeous strawberries waiting for dessert. I think it’s a great way to prepare chard and will revisit the recipe in the future.
Shown here with Mom’s Chicken.
Internet - Mario Batali