Swiss Chard Torta
Serves 6–8
1 large bunch Swiss chard, washed, stemmed & roughly chopped
1 medium onion, finely chopped
1 large potato, peeled and finely grated
1 cup grated French Aged Comté cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried oregano
sea salt, to taste
ground pepper, to taste
2 eggs, lightly beaten
sprinkle of flour
1 package (14 ounce) frozen puff pastry, thawed
1–2 teaspoons extra virgin olive oil
Bring a large pot of salted water to boil. Add chard and blanch 3–4 minutes until tender. Drain and run under cold water to cool. Squeeze out excess water and place in large bowl. Mix in onion, potato and cheeses. Add oregano, salt and pepper. Taste and adjust seasoning, then add egg and stir until combined. Set aside.
Preheat oven to 400°F.
On a lightly floured workspace, unfold puff pastry and cut in half. Roll out one half to a 9" circle, sprinkling lightly with flour to avoid sticking. Place on a nonstick baking sheet and pile filling in center, gently spreading it out so if forms a flat circle with about 1/2-inch border of pastry. Roll out the remaining puff pastry to a 10-inch circle and gently place on top. Gently smooth out and tuck the overlapping pastry completely under the bottom circle. With a sharp knife, poke a few holes on top. Lightly brush with olive oil and bake 35–40 minutes until golden. Serve warm or room temperature.
Nutrition Info
Per Serving (149g-wt.): 440 calories (240 from fat), 27g total fat, 11g saturated fat, 5g dietary fiber, 16g protein, 34g carbohydrate, 90mg cholesterol, 490mg sodium
http://www.wholefoodsmarket.com/recipes/vegetarian/swisschardtorta-wc.html
Serves 6–8
1 large bunch Swiss chard, washed, stemmed & roughly chopped
1 medium onion, finely chopped
1 large potato, peeled and finely grated
1 cup grated French Aged Comté cheese
1/2 cup grated Parmesan cheese
1 tablespoon dried oregano
sea salt, to taste
ground pepper, to taste
2 eggs, lightly beaten
sprinkle of flour
1 package (14 ounce) frozen puff pastry, thawed
1–2 teaspoons extra virgin olive oil
Bring a large pot of salted water to boil. Add chard and blanch 3–4 minutes until tender. Drain and run under cold water to cool. Squeeze out excess water and place in large bowl. Mix in onion, potato and cheeses. Add oregano, salt and pepper. Taste and adjust seasoning, then add egg and stir until combined. Set aside.
Preheat oven to 400°F.
On a lightly floured workspace, unfold puff pastry and cut in half. Roll out one half to a 9" circle, sprinkling lightly with flour to avoid sticking. Place on a nonstick baking sheet and pile filling in center, gently spreading it out so if forms a flat circle with about 1/2-inch border of pastry. Roll out the remaining puff pastry to a 10-inch circle and gently place on top. Gently smooth out and tuck the overlapping pastry completely under the bottom circle. With a sharp knife, poke a few holes on top. Lightly brush with olive oil and bake 35–40 minutes until golden. Serve warm or room temperature.
Nutrition Info
Per Serving (149g-wt.): 440 calories (240 from fat), 27g total fat, 11g saturated fat, 5g dietary fiber, 16g protein, 34g carbohydrate, 90mg cholesterol, 490mg sodium
http://www.wholefoodsmarket.com/recipes/vegetarian/swisschardtorta-wc.html