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Italian Chard Tart

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"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."
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Ingredients

1 h 20 m servings 395
Original recipe yields 4 servings

Directions

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  1. Soak raisins in warm water while chard is cooking. Drain and pat dry.
  2. Cut chard leaves into strips and chop stems.
  3. 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.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes.
  5. 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.
  6. 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.
  7. Bake in the preheated oven until tart is lightly browned on the top, about 40 minutes.

Nutrition Facts


Per Serving: 395 calories; 24.1 32 19.4 111 1132 Full nutrition

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