Description

This is my version of the Italian tart with chard and raisins. The original is made with pine nuts, but I prefer to use walnuts instead. Feel free to use either.

Ingredients

• 6 tablespoons golden raisins
• 3 pounds Swiss chard, leaves and thin stems only
• 3 tablespoons olive oil, divided
• 1 onion, minced
• 2 tablespoons bread crumbs, or as needed
• 2 large eggs
• 4 tablespoons walnuts, roasted and chopped
• 1 cup grated Parmesan cheese
• salt and pepper to taste

Instructions

1. Soak raisins in warm water while chard is cooking. Drain and pat dry.
2. Cut chard leaves into strips and chop stems.
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.
5. Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan and sprinkle with bread crumbs. Turn springform pan over to remove excess bread crumbs.
6. Beat eggs in a large bowl. Mix in chard, raisins, onion, walnuts, and Parmesan cheese. Season with salt and pepper. Spoon mixture into the prepared springform pan and sprinkle with a thin layer of bread crumbs. Drizzle with 1 tablespoon olive oil.
7. Bake in the preheated oven until tart is lightly browned on the top, about 40 minutes.