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Tarta de Acelga

Serves 8 Entree vegetarian

Tarta de Acelga

Tarta de Acelga, a staple in Argentinian kitchens, finds its place in every bakery and home, from bustling city streets to quiet suburban neighborhoods. This Swiss chard pie is a versatile delight, perfect for leisurely lunches, packed picnics, or a convenient cold snack straight from the fridge. Its presence is a familiar comfort, bridging the gap between casual meals and more formal dining.

The pie offers a harmonious blend of flavors with its tender shortcrust pastry enveloping a filling of earthy chard, creamy cheese, and savory eggs. A hint of onion adds depth, while each bite delivers a satisfying balance of textures, from the flaky crust to the moist, hearty center. It's an everyday indulgence that effortlessly caters to any occasion.

Ingredients

  • 2 sheetsshortcrust or puff pastry
  • 1 large bunchSwiss chard, chopped and squeezed
  • 3eggs
  • 150 g (5 oz)fresh cheese or mozzarella, diced
  • 1onion, chopped
  • to tastesalt

Method

  1. Begin by heating a medium-sized skillet over medium heat. Add a drizzle of olive oil and once shimmering, add the chopped onion. Stir occasionally until the onion becomes translucent and soft, releasing a sweet aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine the softened onion with the chopped and squeezed Swiss chard. Add the 3 eggs, lightly beaten, and the diced fresh cheese or mozzarella. Season with salt to taste. Mix everything together until well combined, ensuring the chard and cheese are evenly distributed throughout the mixture.
  3. Preheat your oven to 190°C (375°F). Take a pie tin or a shallow baking dish and line it with one sheet of shortcrust or puff pastry, pressing it gently into the corners and up the sides. Trim any excess pastry hanging over the edges.
  4. Pour the chard and cheese mixture into the pastry-lined tin, spreading it out evenly with a spatula or the back of a spoon. Place the second sheet of pastry over the top, pressing the edges to seal. Trim any excess and use a fork to crimp the edges for a decorative finish. Cut a few small slits in the top pastry to allow steam to escape during baking.
  5. Place the pie in the preheated oven and bake until the crust turns a deep golden brown and is crisp to the touch, about 40 minutes. The filling should be set and the top should have a slight puffiness.
  6. Remove the pie from the oven and let it rest for 10 minutes. This allows the filling to settle and makes slicing easier.
  7. Serve the Tarta de Acelga warm or allow it to cool completely for a cold serving. It can be enjoyed as a light lunch, a picnic treat, or a satisfying snack straight from the fridge.