Swiss Chard Torte

  • Yield: 10 to 12 servings


1 1/2pounds Swiss chard
3-- eggs, beaten
2cups ricotta cheese
1/2cup bread crumbs
3/4cup grated Parmesan cheese
1cup grated Monterey Jack cheese
1/2cup chopped onions
1/2cup chopped parsley
3/4teaspoon salt
1/4teaspoon dried marjoram
1/8teaspoon nutmeg
1/8teaspoon pepper
1pound 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).