This is not a good photo, but it was the best I had and I wanted you to see this tart.
I’m not sure where I got this recipe. If it was from any of you reading this, I’m sorry I haven’t given you credit. I printed it off a long time ago, and although it notes where this recipe was adapted from, I don’t know who adapted it.
I’m going to be leaving town for a while and am trying to clean out all of the items in my refrigerator. I had a large bunch of swiss chard that I got from my CSA, and decided on this tart instead of my usual saute. I also had leftover ricotta cheese that I had made, and didn’t want to throw that away. So I added it to the tart also.

Here’s how I adapted the recipe: Instead of boiling the chard, I just sauteed it along with the onion until tender. Then when I mixed the egg mixture, I added about 1 cup of ricotta.
This tart is really good. It’s good warm, or room temperature. It’s a great combination of those sweet and salty flavors-sweet from the raisins and pine nuts, and salty from the parmesan cheese and bread crumbs.
Tegliata di biete (Venetian origin).
Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking.
2.5 lbs. young swiss chard with undeveloped stalks OR 3.25 lbs. mature chard
Salt
Extra-virgin olive oil, 1/4 cup for cooking chard plus more for greasing and topping the pan
2/3 cup onion, chopped fine
1 cup freshly grated parmigiano reggiano cheese
2 eggs, lightly beaten
1/4 cup pine nuts
1/3 cup seedless raisins, soaked in hot water to soften
Freshly ground black pepper
2/3 heaping cup of unflavored bread crumbs, lightly toasted
9″ or 10″ springform pan
1. If using mature chard, cut off the broad stalks and set aside(good sauteed with garlic and olive oil for a side dish). Cut the leaves into 1/4″ shreds. Soak and wash the chard.
2. Boil water in a pot, using enough water and pot volume to accomadate the chard. Cook until tender, approx. 15 minutes. Drain and set aside to cool.
3. When cool enough to handle, squeeze the moisture from the chard.
4. Chop the chard very fine.
5. Preheat oven to 350 degrees.
6. Choose a saute pan that can accomodate the chard. Put in 1/4 cup olive oil and the chopped onion. Cook at medium until the onion turns a light nut-brown.
7. Add the chooped chard, turning heat to high. Cook, turning the chard over frequently, until it becomes difficult to keep the chard from sticking to the pan. When done, transfer the entire contents to a bowl and let cool.
8. When chard has cooled to room temperature, add the grated Parmesan, the beaten eggs, and the pine nuts. Drain the raisins, squeeze them dry in your hand, and add them to the bowl. Add a few grindings of pepper. Mix thoroughly, taste and correct for pepper and salt (the Parmesan is salty, so a small pinch of salt is probably all that’s necessary).
9. Smear the bottom and sides of the springform pan with olive oil. Us a little more than half the bread crumbs, spreading a thin layer evenly over the pan. Add the chard mixutre, leveling it off, but not pressing it hard. Top with the remaining bread crumbs, and drizzle the top with olive oil.
10. Put pan in preheated ove, and bake for 40 mintues.
11. Remove pan, running knife edge along side of pan to release the torte. After 5 minutes rest, use a spatula to loosen the torte from the pan bottom and slide it, without turning it over, onto a serving plate. Serve at room temperature. Do not refrigerate.