
Chard and Onion Torta

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This is a slightly more formal variation on that perfumed Provencal frittata, trouchia, one of my favorite dishes. Here the trouchia gets a crust of bread crumbs, which not only spares you the trouble of making a dough but also eliminates 1/2 cup of butter. To my eyes, this makes it much more acceptable to use light cream for the liquid, which provides a more memorable texture. For chard, I prefer silver-stemmed over red because of the tendency for the red veins to bleed. However, the flavor is fine and if thats what you have, then use it. You might serve this with sautéed red peppers, simply cooked zucchini, or the chard stems cooked in olive oil. For wine, go with a Provencal rose or a Spanish rosado from Rioja; or, if you prefer a red, try a lighter-style Cotes-du-Rhone.
ingredients
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serves: 4
2 tablespoons butter or olive oil, plus butter for the dish
2 slices bread, crusts removed, made into crumbs in a food processor
1 large onion, quartered and thinly sliced crosswise
2 pinches of saffron threads
1/4 cup slivered basil leaves
1 teaspoon thyme leaves, chopped (or 2 pinches dried)
2 big bunches of chard (leaves sliced from the stems and chopped into 1-inch pieces)
sea salt and freshly ground pepper
2 cloves garlic smashed in a mortar with a pinch of salt
1 cup grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese (plus a little for the top)
3 eggs
1 cup light cream, milk, or Mushroom Stock
Servings Per Recipe: 4
Amount per Serving
Calories: 363
- Total Fat: 24.4 g
- Saturated Fat: 13 g
- Trans Fat: 0.3 g
- Cholesterol: 182.5 mg
- Sodium: 606.1 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.2 g
- Sugars: 4.7 g
- Protein: 19.9 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012