Pasta, Chard & Fontina Torte Recipe

Name: Pasta, Chard & Fontina Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped onion; 2 gloves garlic, crushed; 1/4 cup sun dried tomatoes, rehydrated in warm water and diced; 3 tablespoons olive oil; 2 5-oz. bags chard, spinach, kale or combo, roughly chopped; 10 ounces fontina cheese, rind discarded and cut into 1/4-inch cubes; 2/3 cup grated Parmesan cheese; 1/2 cup gruyere; 6 large eggs; 1/2 cup heavy cream; 1/2 cup mascarpone cheese; 1 teaspoon salt and pepper, to taste; 1/2 teaspoon red pepper flakes (optional); 1/3 cup Kalmata olives, chopped; 2 scallions, chopped; 1 pound brown rice penne pasta

Servings: persons

1 1/2 cups chopped onion
2 gloves garlic, crushed
1/4 cup sun dried tomatoes, rehydrated in warm water and diced
3 tablespoons olive oil
2 5-oz. bags chard, spinach, kale or combo, roughly chopped
10 ounces fontina cheese, rind discarded and cut into 1/4-inch cubes
2/3 cup grated Parmesan cheese
1/2 cup gruyere
6 large eggs
1/2 cup heavy cream
1/2 cup mascarpone cheese
1 teaspoon salt and pepper, to taste
1/2 teaspoon red pepper flakes (optional)
1/3 cup Kalmata olives, chopped
2 scallions, chopped
1 pound brown rice penne pasta

1
Preheat oven to 350 degrees with rack in middle.
2
Butter a 9-inch springform pan or line inside of pan with reusable parchment. Wrap outside with foil, to catch any possible leaks.
3
Cook onion, garlic and rehydrated diced sun dried tomatoes in large saute pan with olive oil. Add red pepper flakes (optional), and salt and pepper.
4
Add roughly chopped greens and toss to evenly distribute onion mixture and greens are slightly wilted. Set aside in large bowl.
5
Cook pasta according to package directions just until al dente. Drain in a colander. Toss with greens and add Parmesan cheese and fontina cheese. Mix until well combined. Add Kalmata olives and chopped scallions.
6
In a blender, combine eggs, heavy cream and mascapone cheese. Blend well. Pour mixture into bowl with pasta and greens. Mix well.
7
Pour into prepared springform pan. Bake until set, approximately 50 minutes. After 25 minutes, check pan: If pasta is getting too brown, loosely cover with foil.
8
Cool in springform pan on a rack at least 10 minutes. Remove sides of pan and serve torte hot or room temperature.

1376

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups chopped onion, 2 gloves garlic, crushed, 1/4 cup sun dried tomatoes, rehydrated in warm water and diced, 3 tablespoons olive oil, and more.

Yes, Pasta, Chard & Fontina Torte falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta, Chard & Fontina Torte

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