Wednesday, November 9, 2011

Swiss Chard (or Spinach) Parmesan Torte with Press-in Olive Oil Pastry Crust

Swiss Chard Parmesan Torte with Press-in Olive Oil Crust
As shared from Once Upon a Plate by Mari
Serves 8 to 12 appetizer servings if cut into thin slices, or 6 serving size pieces for light lunch or dinner.
1 cup all purpose flour
large pinch of fine sea salt
1/4 cup water
1/4 cup extra-virgin olive oil
1 pound Swiss chard leaves (or fresh spinach leaves)
Sea salt and freshly ground black pepper
3 large eggs
1 cup (4 ounces) freshly grated Parmesan cheese (use the authentic imported Parmesan for best results)
Method: Preheat ove to 375˚F, position rack in center of oven
Mix pastry:
Combine flour and salt in a medium size bowl. Stir in the water, then the oil mixing with a wooden spoon until blended. Knead it with you hand (right in the bowl) a few times. Dough will resemble cookie dough. Press dough into a 10 1/2 inch tart pan with removable bottom (I usually use an 8-inch pan) Don't worry about bringing the dough all the way up the sides.
Prepare the filling:
Wash and dry the chard or spinach, discard tough center stems. Cut or tear leaves into smaller pieces, then cut them up into smaller pieces with a knife or in the food processor (don't cut them too finely.)
Place the cut greens in a wide, shallow frying pan; season with salt and pepper, wilt over low heat until most of the moisture has evaporated (2 to 5 minutes). Remove from heat.
In a medium-size bowl whisk eggs, add cheese and wilted greens, mix well. Add a little salt and freshly ground pepper (the cheese is salty so you might not need much salt.) Spoon the filling into the dough lined pan, smooth top gently if necessary. Place in oven and bake for 30 to 45 minutes. Filling should be light brown and firm to the touch. Serve warm, cut into slices or allow to cool on a rack and serve at room temperature.

Recipe adapted from "Trattoria" by Patricia Wells

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