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.

Gallery

Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak raisins in warm water while chard is cooking. Drain and pat dry.

    Advertisement
  • 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

395 calories; protein 19.4g; carbohydrates 32g; fat 24.1g; cholesterol 110.6mg; sodium 1131.9mg. Full Nutrition
Advertisement
Advertisement