Tomato Chard Gruyere Casserole Food

CASSEROLE OF SWISS CHARD AND GRUYERE

Steps:

• Rinse the swiss chard, drain it and chop it fine.
• Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
• Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

CHARD, TOMATO AND CHEESE CASSEROLE

Steps:

• Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid.
• Heat remaining 1 tablespoon oil in heavy large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.

TOMATO, CHARD, AND GRUYERE CASSEROLE

Steps:

• In a large pot of boiling water, cook the Swiss chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
• In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and white wine and simmer over moderately high heat until the wine is reduced to approximately 1/4 cup, about 5 minutes. Season with salt and pepper.
• Preheat oven to 400 degrees. In a small saucepan, bring the chicken broth to a simmer. Butter a 10x15" baking dish. Line the bottom of the dish with 1/3 of the bread slices, over-lapping the slices slightly and cutting the bread to fit in the bottom of the dish. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the shredded cheese. Repeat the layering once more and then finish with the remaining bread. Pour the hot broth over the casserole and press with a spatula. Brush the top with the melted butter.
• Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for 10 minutes longer, or until the top is browned and crisp. Let the casserole rest at least 10 minutes before serving.
• The cooked chard can be made ahead and refrigerated for up to 2 days.

TOMATO, CHARD AND GRUYÈRE CASSEROLE

Steps:

• 5 1/2 pounds Swiss chard, stemmed 1/4 cup extra-virgin olive oil 2 large onions, thinly sliced 1 tablespoon chopped thyme 1 cup dry white wine Salt Freshly ground pepper 3 cups chicken stock or low-sodium broth One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick 3 pounds beefsteak tomatoes, sliced 1/2 inch thick 9 ounces Gruyère cheese, shredded (3 cups) 3 tablespoons unsalted butter, melted In a large pot of boiling water, cook the chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard. In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and the wine and simmer over moderately high heat until the wine is reduced to 1/4 cup, about 5 minutes. Season with salt and pepper. Preheat the oven to 400°. In a small saucepan, bring the stock to a simmer. Butter a 10-by-15-inch baking dish. Line the bottom of the dish with one-third of the bread, overlapping the slices slightly and cutting the bread to fit. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the cheese. Repeat the layering once and finish with the remaining bread. Pour the hot stock over the casserole and press with a spatula. Brush the top with the melted butter. Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for about 10 minutes longer, until the top is browned and crisp. Let the casserole rest for at least 10 minutes before serving. MAKE AHEAD The cooked chard can be refrigerated for up to 2 days.

SLOW-ROASTED TOMATO & GRUYèRE TART

Steps:

• Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
• To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
• Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
• Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

SWISS CHARD IN SAUCE GRUYERE

Steps:

• Seperate the stems and leaves of the chard.
• Wash the stems and cut diagonally into 1-inch pieces.
• Wash the leaves in 2 changes of water as they can be sandy.
• Spin dry and coarsely chop the leaves.
• Heat the oil in a wok or large pan.
• Add the stem pieces and a pinch of salt and stir-fry until tender, about 5 minutes.
• Add the leaves and cover.
• Steam until leaves wilt, stirring occasionally.
• If mixture is too wet, uncover and cook off excess liquid.
• Transfer to an oven proof casserole and set aside.
• Preheat oven to 350°F.
• Prepare a Sauce Velouté.
• Melt butter in a saucepan.
• Add flour and cook, stirring for 3-4 minutes.
• Add 1/4 cup stock, stirring to form a paste.
• Continue adding stock, a little at a time, stirring to incorporate before adding more stock.
• This will prevent lumping.
• When all the stock has been added, season with a dash of Old Bay and a grinding of pepper.
• Continue to cook, stirring, until the sauce is thick enough to coat the spoon.
• Remove from heat, stir in nutmeg, whisk in cheese, pour over chard.
• Finish in oven 20-25 minutes.

TOMATO, CHARD, GRUYERE CASSEROLE

Steps:

• 1. In large pot of boiling water cook teh chard for 2 minutes:drain. When teh leaves are cool enought to handle, squeeze out excess water. Coarsely chop the chard. 2. In the same pot, heat he olive oil. Add teh onions and thyme and cook about 12 minutes. Add the chard and the wine, and simmer until the wine is reduced to 1/4 cup (about 5 minutes). Season w/ S&P. 3. Pre heat oven to 400 deg. In a small saucepan, bring the stock to a simmer. Butter a 10-15 inch baking dish. Line the bottom of the dish with 1/3 of teh bread, overlapping slices. Top with 1/2 the tomato's and season with S&P. Spread 1/2 the chard and cheese. Repeat the layers and and finish with another layer of bread on top. Pour the hot stock over and press down with spatula. Brush top with melted butter. 4. Cover the dish with foil and bake in the upper 1/3 of the oven for 1 hr. Uncover and bake and additional 10 minutes until top is crisp and brown. Let rest 10 minutes before serving. Note; Chard can be made up to 2 days ahead of time. Keep refrigerated.