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1
Bring a pot of salted water to a boil and add the peas and asparagus.
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2
Cook until the vegetables are just tender.
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3
Drain and immediately plunge the vegetables into a large bowl of cold water to stop the cooking.
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4
Drain and set aside.
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5
In a large kettle, heat 3 tablespoons of the olive oil over medium heat and add the onions, celery and watercress.
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6
Begin adding the Swiss chard, stirring until the leaves fit into the pot.
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7
Cook, stirring frequently, until the vegetables are very tender.
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8
Season with salt and pepper and drain if necessary.
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9
Set aside to cool.
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10
In a large bowl, combine the eggs, remaining tablespoon of olive oil, cream, 1/4 cup of the Parmigiano, ricotta, Aleppo pepper and 1/2 teaspoon kosher salt.
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11
Stir until smooth.
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12
Add the peas, asparagus and cooled vegetables and stir to combine.
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13
Preheat the oven to 350 degrees.
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14
Pour the tortino mixture into a large, lightly greased casserole dish, sprinkle with the black pepper and cover with foil.
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15
(Make sure it does not touch the vegetables.)
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16
Place the dish in a large roasting pan and pour in boiling water to rise halfway up the sides.
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17
Bake for 40 minutes.
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18
Remove the foil and continue to bake until the center of the tortino is set, an additional 10 to 15 minutes.
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19
Remove the casserole from the roasting pan and sprinkle the remaining Parmigiano on the top.
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20
Place the casserole under a broiler until the cheese is nicely browned, 2 to 3 minutes.
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21
Allow to cool slightly, cut into squares and garnish with mint and serve.
