Swiss Chard Torta with Pine Nuts & Raisins
Recipe type: Vegetarian, Side, Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Pine nuts, golden raisins, and Parmesan cheese combine with Swiss chard in this nutty, sweet, crispy torta. Serve with a hunk of bread and a plate of sliced tomatoes for a perfect late summer lunch.
  • ⅓ c. Golden Raisins
  • 3 big bunches Swiss Chard, tough stems removed
  • ¼ c. Extra Virgin Olive Oil, plus a bit more for the pan
  • ½ large Onion, finely diced
  • ¼ c. Pine Nuts
  • 1 c. freshly grated Parmesan Cheese
  • 2 Eggs, lightly beaten
  • freshly grated Nutmeg
  • ⅔ c. Bread Crumbs
  1. Place the raisins in a small bowl and cover with warm water. Set aside and allow to plump while you prepare the remaining ingredients.
  2. Bring a large pot of salted water to a boil. Drop in the chard and cook until tender, 5-10 minutes. Drain, allow to cool enough to handle, and then squeeze as much water from the leaves as possible. Chop the chard into fine pieces and set aside.
  3. Pour ¼ olive oil into a large, wide sauté pan. Add the onion and place over medium heat. Cook, stirring often, until the onion is golden, about 15 minutes. Season with a few pinches of salt. Add the chopped chard; increase the heat to high and sauté for a few minutes to unite the flavors. Transfer to a medium bowl and allow to cool.
  4. Preheat oven to 350°. Smear the inside of a springform pan with a bit of olive oil. Add half of the breadcrumbs and shake the pan around to evenly cover the bottom and sides.
  5. Drain the raisins and squeeze them dry. Add them to the cooled chard mixture along with the pine nuts, cheese, and eggs. Season with a touch of freshly grated nutmeg, few twists of black, and salt to taste.
  6. Spread the chard mixture in the prepared pan and sprinkle the top with the remaining breadcrumbs. Drizzle with a little more olive oil. Bake until the top is nicely browned and the filling is set, about 40 minutes. Allow the torte to cool briefly, then remove the springform and slide onto a platter. Serve warm or at room temperature.
Recipe by strawberryplum at