Italian Chard Tart recipe

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Ingredients

6 tablespoons golden raisins
3 pounds Swiss chard, leaves and thin stems only
3 tablespoons olive oil, divided
1 onion, minced
2 tablespoons bread crumbs, or as needed
2 large eggs
4 tablespoons walnuts, roasted and chopped
1 cup grated Parmesan cheese
salt and pepper to taste

Nutrition Info

395.4 calories
carbohydrate: 32 g
cholesterol: 110.6 mg
fat: 24.1 g
fiber: 7.2 g
protein: 19.4 g
saturatedFat: 6.3 g
servingSize: -
sodium: 1131.9 mg
sugar: 14.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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