Swiss Chard Torte
My updated version (all year round)
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October, 22, 2026
I think this one of the most underrated vegetables that I feel gets neglected at the grocery store and does not get enough attention for the potential that it has.
Total Time: 1 hr
Serves 8 to 12 people, best with cocktails, a glass of wine and a cheese board.
Ingredients:
3 bunches of swiss chard (blanched)
1 cup of ground parmigiano reggiano
1/2 cup slivered almonds or pine nuts
1/2 cup of raisins (gold is ok too)
1/4 cup sugar
2 tbsp of maldon salt
3 eggs
1 1/2 cup of bread crumbs
(you might use more)
Method:
pre-heat oven to 350F
grease a round of parchment to fit the bottom of a 8 - 10 inch spring form pan to fit into the bottom of the tin using olive oil to grease.
remove fronds from swiss chard and blanch, roughly chop and set aside and mix with sugar, salt, raisins, slivered almonds and parmigiano cheese.
mix one egg at a time along with bread crumbs until combined the goal is for the mixture to be moistned and not tacky using the eggs.
press into spring form pan and bake for 40 - 50min or until dry and cooked through
(keep in mind most of the ingredients have been cooked except for the egg which acts as a binder for the torte)
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