Tegliata di biete (Italian chard tart)

    1 hour 15 min

    This is my version of the Italian tart with chard and raisins. I don't like pine nuts so I use walnuts instead. Feel free to use whichever one you like better.

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    Serves: 4 

    • 6 tablespoons sultanas
    • 1250g chard (leaves and thin stems only)
    • bread crumbs
    • 3 tablespoons olive oil
    • 1 onion, minced
    • 2 large eggs
    • 4 tablespoons walnuts, roasted and chopped
    • 120g grated Parmesan cheese
    • salt and pepper to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Soak sultanas in a small bowl in warm water. Set to one side. Shred chard leaves and chop stems.
    2. Preheat your oven to 175 C / Gas 3-4. Grease a round baking dish and sprinkle with bread crumbs.
    3. Bring a large pot of lightly salted water to a boil. Cook chard leaves and stems for 5 minutes. Drain and set aside to cool. Press out excess liquid with your hands.
    4. Heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Let cool.
    5. In a bowl stir together eggs with cooled chard, walnuts, sultanas, onions, and Parmesan cheese. Add salt and pepper to taste.
    6. Spoon in chard mixture and drizzle with 1 tablespoon olive oil. Bake in the preheated oven until lightly brown on top, about 40 minutes. Serve hot or lukewarm.

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