2 pounds of Swiss chard, washed well, tough lower stalks discarded, leaves and stalks cut into 3-inch pieces
4 tablespoons of extra-virgin olive oil
2 garlic cloves, finely minced
1/4 cup of sultana raisins (golden)
1 15-ounce container of ricotta cheese
3 eggs, beaten
2/3 cup of freshly grated Parmesan cheese
1/4 cup of pine nuts
salt and freshly ground pepper to taste
1 tablespoon of butter
1 sheet of frozen puff-pastry dough, thawed for 30 minutes
1 egg plus 1 tablespoon water, lightly beaten for egg wash
- Cook the Swiss chard in 4 cups of lightly salted boiling water until tender. Drain and squeeze to remove as much
water as possible. Chop coarsely.
- In a large skillet, sauté the olive oil and garlic gently for 3 minutes.
Add the Swiss chard and cook for 5 minutes to let the flavors blend. Turn off the heat and add the raisins.
- Preheat the oven to 400 degrees.
- Transfer the Swiss chard and raisins to a mixing bowl and stir in the ricotta, the two beaten eggs, the Parmesan, and
the pine nuts. Add salt and pepper to taste.
- Lightly grease a pie pan or 9-inch spring-form pan with butter, and roll out the pastry to line the pan, leaving 2-1/2
inch overhanging all around.
- Fill the pastry-lined pan with the Swiss chard mixture. Fold in the pastry to cover the filling.
(The center of the torte may not be totally covered with pastry, and may open somewhat during baking.)
- Lightly beat the remaining egg with 1 tablespoon of water. Brush all exposed pastry with egg wash.
- Bake for about 40 minutes, until puffed and golden. Remove the torte from the oven and let it rest for 10
minutes. Remove the sides of the spring-form pan, if used. Place the torte on a platter and serve it warm or at room temperature.