ITALIAN-STYLE SWISS CHARD
This recipe for Italian-style Swiss chard has been in the family for years. If you like garlic, this recipe is for you.
Provided by Karen Gallinetti
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalk sections from the upper leafy strips.
- Bring the water and 1 tablespoon of salt to a boil in a large saucepan.
- Cook the stalk sections in the salted boiling water for 2 minutes. Stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. Drain and set aside.
- Heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir for 2 minutes; season with salt to taste.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 3.2 g, Fat 6.9 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 1865.7 mg, Sugar 0.7 g
SWISS CHARD AND HERB TART
Provided by Food Network Kitchen
Time 3h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the crust: Put the flour, sugar and fine salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together, adding up to 2 more tablespoons ice water if needed. Transfer to a sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour.
- Coat a 9-inch springform pan with cooking spray. Roll out the dough into a 12-inch round on a floured surface. Ease into the prepared pan and press into the bottom and up the side; trim to make a 2-inch-high crust. Prick the bottom a few times with a fork; refrigerate 30 minutes. Preheat the oven to 350 degrees F.
- Place the dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans. Bake until the edges are just lightly golden, about 20 minutes. Remove the foil and weights; continue baking until the crust is lightly golden all over, 15 to 20 more minutes. Transfer to a rack to cool completely. (The crust can be made a day ahead; cover and store at room temperature.)
- Make the filling: Thinly slice the Swiss chard leaves and cut the stems into 1/4-inch slices. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with kosher salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and lemon zest and cook, stirring, 30 seconds. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in the parsley, 3/4 teaspoon kosher salt, and pepper to taste. Let the filling cool, then squeeze out the excess moisture.
- Transfer the filling to a food processor; pulse until coarsely chopped. Transfer to a bowl and stir in the shredded cheddar, half-and-half, parmesan, egg and nutmeg. Pour into the crust and bake until set, 45 to 50 minutes. Top immediately with shaved cheddar and let melt. Serve warm or at room temperature.
SWISS CHARD, RAISIN, AND PINE NUT TART
Categories Milk/Cream Side Bake Vegetarian Raisin Pine Nut Chard Gourmet
Number Of Ingredients 12
Steps:
- Bring raisins and water to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 400°F.
- Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.
- Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.
- Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 15- by 11-inch rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.
- Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 12- by 9-inch rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.
SWISS CHARD AND HERB TART
Categories Cheese Leafy Green Herb Bake Vegetarian Lunch Parmesan Ricotta Fall Healthy Chard Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 appetizer or 4 first course servings
Number Of Ingredients 12
Steps:
- Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid. Chop chard.
- Heat oil in heavy large skillet over medium heat. Add garlic; saut 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients.
- Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface to 14-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water. Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold in.
- Bake until pastry is golden brown, about 45 minutes. Cool 10 minutes.
- Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.
SWISS CHARD TART
Provided by Barbara Kafka
Categories dinner, casseroles, one pot, main course
Time 2h15m
Yield 1 10-inch tart
Number Of Ingredients 14
Steps:
- To make dough, sprinkle yeast over 1/4 cup warm water and let sit for 5 minutes. There should be some bubbling action after a few minutes. If nothing happens, the yeast is old and should be discarded. Combine remaining ingredients for pastry in a small bowl. When ready, add the yeast-water mixture. Combine the two mixtures. Turn out on a flat surface, and knead, just until combined. If dough is too wet and sticky, add a little more flour. Form dough into a ball, return to bowl, cover with a kitchen towel and put in a warm place for 1 hour or until doubled in volume.
- Meanwhile, make filling. In a food processor, pulse all the ingredients for filling until well combined, scraping down the sides of the bowl once or twice. Mixture should not be a puree, but should have texture. Reserve.
- About 20 minutes before cooking the tart, place rack in the center of oven. Heat oven to 375 degrees.
- Lightly oil a 10-inch pastry ring. Place it on a baking sheet. Lightly oil the section of sheet enclosed by ring. Set aside.
- Divide dough in half. Roll out bottom crust to a 12-inch circle, using extra flour as needed. Twirl dough onto the rolling pin, and set into the oiled ring. Tuck dough snugly into the ring. Leave the dough edges up along sides of ring. Lightly prick dough with a fork, so that it will not rise too much while cooking. Spread the filling evenly over the dough.
- Roll second half of dough into a 10-inch circle. Place circle on top of filling and smooth with fingers. Fold edges of first crust over second to seal in filling. Trim flap to about 1/4-inch width, and remove any extra dough. Pat down gently with a fork to make a firmer seal.
- For the glaze, beat egg with milk or cream (or water). Brush glaze over crust. Using the sharp tip of a knife, make 3 slashes in the crust to act as air vents. Cook for 40 minutes. Remove from oven, and gently slide tart off onto a flat plate. Serve warm or at room temperature.
SWISS CHARD TORTA
Provided by Elaine Louie
Categories dinner, lunch
Time 1h15m
Yield 4 main course servings or 6 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a rolling boil. Add Swiss chard and cook until tender, 5 to 10 minutes. Drain thoroughly. Wrap in a towel, and squeeze to remove excess moisture. Unwrap, chop finely, and set aside.
- Place the cherry tomatoes in a small bowl. Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible. Set aside.
- Place a 12-inch sauté pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic. Sauté until soft and golden brown, about 15 minutes. Add Swiss chard, parsley and basil. Sauté about 3 minutes. Stir in cherry tomatoes and remove from heat. Allow to cool.
- In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano. Add Gruyere and whisk to blend well. Add to Swiss chard, and mix well. Add 1/3 cup green olives and 1/3 cup Kalamata olives; if desired, up to an additional 1/3 cup olives may be added. Season with salt and pepper, and mix well.
- With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate. Dust the bottom with 2 tablespoons of the bread crumbs. Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts. Bake uncovered until the top is golden brown, about 30 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 26 grams, Carbohydrate 24 grams, Fat 45 grams, Fiber 7 grams, Protein 34 grams, SaturatedFat 17 grams, Sodium 1469 milligrams, Sugar 7 grams, TransFat 0 grams
More about "italian chard tart recipes"
TORTA PASQUALINA RECIPE | BON APPéTIT
From bonappetit.com
SWISS CHARD TART (TOURTE DE BLETTES) - DAVID LEBOVITZ
From davidlebovitz.com
SWISS CHARD TART | VEGETARIAN RECIPES | FRENCH FOOD | SBS …
From sbs.com.au
SPINACH AND CHARD TART IS A CASSEROLES BY MY ITALIAN RECIPES
From myitalian.recipes
- While it’s resting in the fridge, prepare the spinach and chard and boil them for 5 minutes, then drain well! Coarsely chop the onions, garlic and parsley and blend together with the cooked and drained greens.
- In a bowl, add the parmesan cheese to the puréed vegetables, then add the nutmeg, salt, pepper and lard.
ITALIAN CHARD TART BEST DISHES - HEALTHY RECIPES IDEAS
From just4prinxessecuritywall.blogspot.com
PASTEL DE ACELGA (CHARD TART) – FROM ITALY TO PERU
From perudelights.com
TORTA VERDE DI LUCCA | ITALIAN LANGUAGE BLOG
From blogs.transparent.com
RUSTIC CHARD TART WITH ITALIAN EGG PASTRY - EDIBLE BOZEMAN
From ediblebozeman.com
RUSTIC SWISS CHARD TART WITH SUMAC AND RICOTTA SALATA
From littleferrarokitchen.com
CHARD TART - FINE DINING LOVERS
From finedininglovers.com
ITALIAN CHARD TART BEST FAMILY RECIPES - BEST RECIPES AROUND THE …
From accaglobals.blogspot.com
SWISS CHARD TART - MM RESTAURANTS
From mikemariolarestaurants.com
ITALIAN SWISS CHARD TART | FARM & LARDER
From farmandlarder.com
CHARD - GIALLOZAFFERANO ITALIAN RECIPES
From giallozafferano.com
TRADITIONAL ITALIAN CROSTATA RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
SPINACH AND CHARD TART - MYITALIAN.RECIPES
From myitalian.recipes
MARA’S SWISS CHARD PIE - CIAO ITALIA
From ciaoitalia.com
SICILIAN SAVORY SWISS CHARD TART - THE WEDNESDAY CHEF
From thewednesdaychef.com
RAVIOLI RECIPE WITH CHARD AND BACON FOAM - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TOURTE AUX BLETTES – A SWISS CHARD TART FROM PROVENCE
From provocolate.com
TART RECIPES - COOKING WITH NONNA
From cookingwithnonna.com
LATEST MENU BLEND ITALIAN CHARD TART :: BEST FAMILY RECIPES
From madscribblerfiction.blogspot.com
SAVORY SWISS CHARD TART - EVERYBODYLOVESITALIAN ...
From everybodylovesitalian.com
ITALIAN BAKED TART WITH WALNUTS AND LEAFY GREENS - STARTS AT 60
From startsat60.com
SWISS CHARD TART | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
LIDIA BASTIANICH'S SWISS CHARD CROSTATA RECIPE - SERIOUS EATS
From seriouseats.com
ITALIAN CHARD TART | RECIPE | CHARD, TART, COOKING RECIPES
From pinterest.com
BEST SAVOURY SWISS CHARD TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RUSTIC CHARD TART | RIPE
From ripefoodandwine.com
ITALIAN SWISS CHARD TART | SALON.COM
From salon.com
RUSTIC SWISS CHARD AND MOZZARELLA TART - BETTER HOMES & GARDENS
From bhg.com
ERBAZZONE O SCARPAZZONE EMILIANO (CHARD AND ... - ITALIAN HOME …
From italianhomecooking.co.uk
SWISS CHARD TART A CLASSIC NIçOISE DESSERT - PERFECTLY PROVENCE
From perfectlyprovence.co
ITALIAN CROSTATA (JAM TART) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
ITALIAN FRUIT TART WITH PASTRY CREAM | CROSTATA DI FRUTTA - RECIPES ...
From recipesfromitaly.com
CROSTATA - ITALIAN JAM TART - THE PETITE COOK™
From thepetitecook.com
ITALIAN TART | PERU DELIGHTS
From perudelights.com
MINI PASQUALINA TART PARCELS - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
#MEATLESSMONDAYS – PASTEL DE ACELGA (CHARD TART) | PERU DELICIAS
From perudelicias.com
ITALIAN CHARD DRESSING RECIPE | MYRECIPES
From myrecipes.com
ITALIAN CHARD TART | RECIPESTY
From recipesty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love