You are here: Home » Recipes » Swiss Chard Torte Swiss Chard Torte Recipe by Favorite Recipes Press Yield 10 to 12 servings Serve this up at your next dinner party, it is sure to impress your guests. PrintEmail Ingredients 1 1/2 pounds Swiss chard3 -- eggs, beaten2 cups ricotta cheese1/2 cup bread crumbs3/4 cup grated Parmesan cheese1 cup grated Monterey Jack cheese1/2 cup chopped onions1/2 cup chopped parsley3/4 teaspoon salt1/4 teaspoon dried marjoram1/8 teaspoon nutmeg1/8 teaspoon pepper1 pound puff pastry6 -- hard-boiled eggs1 -- egg white, beaten Instructions 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).