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.
- 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
- Soak raisins in warm water while chard is cooking. Drain and pat dry.
- Cut chard leaves into strips and chop stems.
- 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.
- Heat 2 tablespoons olive oil in a large skillet over medium heat and cook onion until soft and translucent, about 5 minutes.
- 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.
- 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.
- Bake in the preheated oven until tart is lightly browned on the top, about 40 minutes.