Swiss Chard Torta

• Salt
• 2 pounds Swiss chard, roughly chopped, tough stems discarded
• 20 cherry tomatoes
• 4 tablespoons extra-virgin olive oil
• 1 Spanish onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1/4 cup flat-leaf parsley, torn or chopped
• 1/4 cup basil, torn or chopped
• 3 large eggs
• 6 tablespoons freshly grated Parmigiano-Reggiano
• 1 1/2 cups Gruyere cheese, sliced in rectangles 1/8 inch thick, 1 inch long, and 1/2 inch wide
• 13 cup pitted green olives, or as needed
• 13 cup pitted Kalamata olives, or as needed
• Freshly ground black pepper
• 4 tablespoons bread crumbs
• 2 tablespoons pine nuts, lightly toasted.

1. Preheat the oven to 350 degrees.
2. Bring a large pot of lightly salted water to a rolling boil.
3. Add Swiss chard and cook until tender, 5 to 10 minutes.
4. Drain thoroughly.
5. Wrap in a towel, and squeeze to remove excess moisture.
6. Unwrap, chop finely, and set aside.
7. Place the cherry tomatoes in a small bowl.
8. Using tongs, squeeze each tomato, crushing it slightly, and discarding as much skin as possible.
9. Set aside.
10. Place a 12-inch saute pan over medium heat, and add 3 tablespoons of the olive oil, onion, and garlic.
11. Saute until soft and golden brown, about 15 minutes.
12. Add Swiss chard, parsley and basil.
13. Saute about 3 minutes.
14. Stir in cherry tomatoes and remove from heat.
15. Allow to cool.
16. In a medium bowl whisk eggs with 3 tablespoons of the Parmigiano.
17. Add Gruyere and whisk to blend well.
18. Add to Swiss chard, and mix well.
19. 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.
20. Season with salt and pepper, and mix well.
21. With the remaining 1 tablespoon olive oil, grease a shallow 10-inch round baking dish or pie plate.
22. Dust the bottom with 2 tablespoons of the bread crumbs.
23. Spread filling in the pan, dust with the remaining 3 tablespoons Parmigiano, and sprinkle with remaining 2 tablespoons bread crumbs and pine nuts.
24. Bake uncovered until the top is golden brown, about 30 minutes.
25. Serve hot or at room temperature.

salt, swiss chard, tomatoes, extravirgin olive oil, onion, garlic, flatleaf parsley, basil, eggs, gruyere cheese, green olives, olives, freshly ground black pepper, bread crumbs, pine nuts

Taken from cooking.nytimes.com/recipes/1015669 (may not work)