Hello, gorgeous! This is a tart to love. Special thanks to my friend Cindy, whose adaptation I have adapted, too. It is now nondairy. A few other minor changes of my own. I do think that next time I will use a smaller spring-form pan. I think this would look even better if it stood a little taller. But the taste cannot be improved upon – it’s stellar.
Swiss chard tart
1 large bunch Swiss chard
1/4 cup olive oil for cooking chard plus more for greasing and topping the pan
2/3 cup onion, chopped fine
1 cup grated soy parmesan cheese
2 eggs, lightly beaten
1/4 cup pine nuts
1/3 cup seedless raisins, soaked in hot water to soften (black or golden)
freshly ground black pepper and coarse salt
9″ spring-form baking pan
2/3 heaping cup of unflavored bread crumbs, lightly toasted (I used panko bread crumbs)
Cut the chard leaves into 1/4″ shreds. Soak and wash. Chop the chard very fine.
Preheat oven to 350 degrees F.
Put 1/4 cup olive oil and chopped onion in large saute pan. Cook at medium until the onions turn a light nut-brown.
Add the chard, turning heat to high. Cook, turning chard over frequently, until it becomes difficult to keep the chard from sticking to the pan. When done, transfer contents to a bowl and let cool. Then add the parmesan, beaten eggs, and the pine nuts. Drain the raisins, squeeze them dry with your hands, and add them to the bowl. Add a few grindings of black pepper. Mix thoroughly.
Smear the bottom and sides of a springform pan with olive oil. Use a little more than half the bread crumbs, spreading a thin layer evenly over the pan. Add the chard mixture, leveling it off but not pressing it hard. Top with the remaining bread crumbs, and drizzle the top with olive oil.
Put pan in preheated oven, and bake for 40 minutes. Remove the pan, running knife edge along the side of the pan to release the tart. After 5 minutes rest, release the sides of the springform pan. Place tart on serving plate. Serve at room temperature. Makes 4 servings.