Swiss Chard Torte

  • Yield 10 to 12 servings

Serve this up at your next dinner party, it is sure to impress your guests.


1 1/2 pounds Swiss chard
3 -- eggs, beaten
2 cups ricotta cheese
1/2 cup bread crumbs
3/4 cup grated Parmesan cheese
1 cup grated Monterey Jack cheese
1/2 cup chopped onions
1/2 cup chopped parsley
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1 pound puff pastry
6 -- hard-boiled eggs
1 -- egg white, beaten


  1. In a food processor or blender, finely chop the chard.   Add 3 beaten eggs.  Stir in ricotta cheese, bread crumbs, Parmesan and Monterey Jack cheeses, onions, parsley, salt, marjoram, nutmeg and pepper.  On a floured board, roll the puff pastry into a 15-inch circle.  Fit the pastry into an 8-inch springform pan.  Spoon in half of the chard mixture.  Evenly space the hard-boiled eggs on top and cover with the remaining chard.  Roll out another circle of puff pastry, 8 inches in diameter.  Place over filling and pinch edges to seal.  Slash the top in several places.  Brush with egg white.  Place pan on a rimmed baking sheet.  Bake at 450F for 35 to 40 minutes or until crust is golden brown and toothpick inserted in center comes out clean.  Cool on a wire rack for 15 minutes.  Remove sides of pan and cool completely.  Serve at room temperature.


Recipe reprinted with permission from the Junior League of Sacramento’s Celebrate! (the Junior League of Sacramento, CA., 1991).



Get every new post delivered to your Inbox.

Join 239 other followers