Swiss Chard Torta
- 1/4 teaspoon fine sea salt
- 1 large bunch swiss chard, thick stems removed, leaves chopped
- 1 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, for dusting
- 1 (14.0-ounce) package frozen puff pastry, thawed
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon ground black pepper
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 the 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.
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- 1/4 teaspoon fine sea salt
- 1 large bunch swiss chard, thick stems removed, leaves chopped
- 1 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, for dusting
- 1 (14.0-ounce) package frozen puff pastry, thawed
- 1 teaspoon extra virgin olive oil
- 1/8 teaspoon ground black pepper