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Tart of Parmigiano Reggiano, Artichoke and Swiss Chard

  • 1 hour and 10 minutes
  • Medium
  • Bread, focaccia, pizzas

Ingredients: Per 4 servings

  • lb all-purpose flour
  • 3 tablespoons Extra Virgin Olive Oil
  • salt
  • 7 oz swiss chards
  • 4 artichokes
  • 5 oz grated Parmigiano Reggiano cheese
  • shallot
  • 1 tablespoon marjoram
  • 3 tablespoons breadcrumbs
  • 6 tablespoons Extra Virgin Olive Oil
  • 1 oz butter
  • salt and pepper


Knead together the flour with the oil, 1/2 a ladleful of warm water and a pinch of salt. Work the dough until smooth. Carefully wash the chard and then cook in a little water. Drain and remove of excess water. Then finely chop. Remove the outside leaves from the artichokes and, using a knife with a serrated edge, trim and cut into slices, a 1/8th an inch in width. Sauté the shallot in a pan with 3 tbsp of oil. Add artichokes. Then add the chard and a little salt. Cover and continue cooking over low heat for 10 minutes. Add the grated Parmigiano Reggiano, breadcrumbs, butter, marjoram and pepper. Mix well using a wooden spoon. Roll out the dough, using a rolling pin, and cut out two thin rectangles, the size of a baking sheet. Grease the sheet with oil and then place the dough on top. Press along the boarders, creating an edge. Gently spread the filling on top using the backside of a spoon. Cover with the second sheet of dough and seal along the edges. Brush the top with oil and place in the oven. Cook the tart at 350 °F for 45 minutes.