Egg Noodle, Chard, And Fontina Torte

• 1/4 cup olive oil
• 2 pounds green Swiss chard, stems and center ribs discarded
• 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
• 2 garlic cloves, finely chopped
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 pound dried egg fettuccine
• 8 large eggs
• 1 cup whole milk
• 2/3 cup mascarpone (5 ounces)
• 1/2 pound Italian Fontina, rind discarded and cheese cut into 1/2-inch cubes
• a 9- to 9 1/2-inch (24-cm) springform pan

1. Put oven rack in middle position and preheat oven to 375u0b0F. Grease pan with 2 teaspoons oil and wrap outside with foil.
2. Cook chard in a 5- to 6-quart pot of boiling salted water, uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to a sieve set over a bowl. Reserve cooking water in pot. Press hard on chard to extract as much water as possible, then transfer to a cutting board and chop.
3. Cook onion in 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and golden brown, about 15 minutes. Add garlic and cook, stirring, 1 minute. Stir in chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and remove from heat. Cool chard mixture to warm.
4. While chard cools, return cooking water to a boil and cook fettuccine, uncovered, until al dente. Drain pasta in a colander, then transfer to a large bowl and toss with remaining teaspoon oil. Blend together eggs, milk, mascarpone, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth.
5. Stir chard and Fontina into pasta mixture, then stir in egg mixture. Pour into greased springform pan set in a large shallow baking pan (to catch any drips). Pat down chard to make surface even if necessary.
6. Bake until just set and top is golden brown, 50 minutes to 1 hour. Cool in springform pan on a rack 10 minutes, then run a small sharp knife around inside edge of pan to loosen torte. Remove side of pan and serve torte hot or warm.

olive oil, green swiss chard, onion, garlic, salt, black pepper, egg fettuccine, eggs, milk, mascarpone, italian, springform pan

Taken from www.epicurious.com/recipes/food/views/egg-noodle-chard-and-fontina-torte-236689 (may not work)