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Cooking Italy - Tegliate di Biete: Rainbow Chard Torte and Red to Remember Continues

Rainbow Chard Torte an Italian vegetable tarte from Marcella Hazan's Essentials of Classical Italian Cooking
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • Recipe adapted from Marcella Hazan’s Essentials of Classical Cooking
  • 2 large bunches of rainbow chard
  • 1 small onion diced
  • 2 eggs
  • 1/2 to 1 cup pecorino romano
  • 1/4 cup toasted pine nuts
  • 1/4 cup golden raisins
  • olive oil for sautéing chard
  • 3/4 cup unseasoned freshly grated breadcrumbs


  • Sea salt, pepper to taste
  • Put chard in boiling water. If using swiss chard, you may need to cook for up to 10 minutes. I used young rainbow chard that cooked in a few minutes. Allow to cool, squeeze out juices.
  • Put chopped onion in cold pan with olive oil, until golden.
  • Add chard until heated through. Allow to come to room temperature.
  • Loosely beat eggs. In bowl mix chard, eggs, cheese, pine nuts, raisins, salt, pepper.
  • Oil bottom and sides of tart pan or cake pan with removable bottom, or use parchment paper to line. If using parchment, butter the paper.
  • Line sides and bottom with olive oil and then half of the breadcrumbs. Put mixture in pan.
  • Using a little olive oil, use hands and moisten breadcrumbs just slightly. Sprinkle over entire top. Bake at 400 for 20 minutes. Allow to cool for a few minutes before slicing into wedges as below.