Weight Watchers Swiss Chard Ricotta Torta Recipes

Steps:

• Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a rolling boil. Add Swiss chard and cook until tender, 5 to 10 minutes. Drain thoroughly. Wrap in a towel, and squeeze to remove excess moisture. Unwrap, chop finely, and set aside.
• Place the cherry tomatoes in a small bowl. Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible. Set aside.
• Place a 12-inch sauté pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic. Sauté until soft and golden brown, about 15 minutes. Add Swiss chard, parsley and basil. Sauté about 3 minutes. Stir in cherry tomatoes and remove from heat. Allow to cool.
• In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano. Add Gruyere and whisk to blend well. Add to Swiss chard, and mix well. Add 1/3 cup green olives and 1/3 cup Kalamata olives; if desired, up to an additional 1/3 cup olives may be added. Season with salt and pepper, and mix well.
• With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate. Dust the bottom with 2 tablespoons of the bread crumbs. Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts. Bake uncovered until the top is golden brown, about 30 minutes. Serve hot or at room temperature.

Steps:

• Preheat oven to 400°F Spray a 9" springform pan with non-stick cooking spray; sprinkle with 2 tablespoons of bread crumbs.
• In a large nonstick skillet, heat oil. Add onions, cook and stir until softened (about 5 min). Stir in chard & garlic, cook and stir about 5 min, or until chard is tender.
• Meanwhile, combine ricotta, eggs, salt, pepper and remaining 2 tablespoons of bread crumbs in a medium bowl. Stir in the chard mixture. Spoon into the prepared pan. Bake until puffed, golden, and firm to the touch (about 45-50 minutes). Let stand for 10 minutes before serving. Cut into 4 wedges.

Steps:

• Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
• Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
• In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
• Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
• Serve hot or at room temperature.
• What a delightful lunch!!!

Steps:

• Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact.
• Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.
• Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.
• When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.
• Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool.
• Mash the ricotta with a fork and whisk well.
• Add the cooled onion and garlic and chopped silverbeet - or spinach.
• Add the finely chopped tarragon.
• Add the lightly beaten eggs.
• Season to taste with salt, pepper and nutmeg.
• Add the Parmesan and gently fold in all the ingredients.
• Lightly grease a 9" springform pan with the remaining olive oil.
• Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.
• Remove the torte from the oven and leave to cool for 10-15 minutes.
• Release the torte from the springform pan and cut into wedges to serve.
• Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta.
• Chef's Note: Cooking time includes cooling time.