Swiss Chard Torta
4

Serves 6 to 8

Whether served hot or at room temperature, this torta is sure to impress. When thawing the puff pastry, make sure that it doesn't get too warm. To work with it easily, you want it to be pliable, but still a bit cold.

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    Ingredients: 
    • Salt and pepper to taste
    • 1 large bunch swiss chard, thick stems removed, leaves chopped
    • 1 medium yellow onion, finely chopped
    • 1 large potato, peeled and finely grated
    • 1 cup grated aged Comté cheese
    • 1/2 cup grated Parmesan cheese
    • 1 tablespoon dried oregano
    • 2 eggs, lightly beaten
    • Flour
    • 1 (14 ounce) package frozen puff pastry, thawed
    • 1 teaspoon extra virgin olive oil
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    Method: 

    Bring a large pot of salted water to boil. Add swiss chard and blanch for 3 to 4 minutes, or until tender. Drain and run under cold water to cool. Squeeze out as much excess water as possible, then transfer chard to a large bowl. Mix in onions, potato and cheeses. Add oregano, salt and pepper, then add eggs and stir until combined. Set aside.

    Preheat oven to 400°F.

    On a lightly floured workspace, unfold puff pastry and cut in half. Roll one half into a 9-inch circle, sprinkling it lightly with flour to avoid sticking. Transfer circle of dough to a nonstick baking sheet and pile swiss chard mixture in the center, gently spreading it out and leaving a 1/2-inch border of pastry around the entire circle. Roll out the remaining puff pastry into a 10-inch circle and gently place on top. Smooth out and tuck the overlapping pastry completely under the bottom circle. With a sharp knife, poke a few holes on top. Lightly brush with olive oil and bake 35 to 40 minutes, or until golden. Cut into wedges.

    Nutritional Info: 
    Per Serving:390 calories (210 from fat), 24g total fat, 8g saturated fat, 80mg cholesterol, 700mg sodium, 30g carbohydrate (3g dietary fiber, 4g sugar), 14g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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