Torta Di San Girovago – Chard Cake

The flour is kneaded with warm, salted water and the olive oil is worked in. The dough is rolled out, dusted with flour, beaten and rolled into a dish. It is left in a cool place for about half an hour. The cleaned chard is boiled in a little water, squeezed in a sieve and cut into coarse pieces.

The olive oil is heated in a saucepan and the chopped shallots are lightly browned. Now add the artichoke bottoms cut into leaves, followed by the chard. Stir in the beaten eggs, the cheese and the soaked bread, seasoning everything together.

Grease a tart pan and roll out half of the dough in it. Pour the vegetable mixture on top and cover with the second sheet of dough. Press the two layers of dough together very well with a fork. Poke a few holes in the top layer and brush it with olive oil. Bake in a heated oven at 180 °C for one hour.

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