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Torta De Acelga

A puff pastry pie filled with boiled and sautéed chard, eggs, breadcrumbs, cheese, parsley, garlic, and seasoning.

From the Wikibooks Cookbook · 8 ingredients
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Why it works: Chard and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 246 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Torta De Acelga

Oven150 °C (300 °F)
Timeabout 30 minutes

Ingredients

Directions

Prepare the chard

  1. Remove the stems of the chard; these stems will be useful for another recipe called Potaje de acelga.

  2. Wash the chard leaves very well to remove any grit or soil.

  3. Boil the chard leaves.

  4. Drain the boiled leaves well.

  5. Chop the boiled leaves.

  6. Fry the chopped leaves for a few minutes in hot olive oil.

  7. Set the fried leaves aside.

Make the filling

  1. Roll out the puff pastry.

  2. Lay the pastry on an oven-proof pie dish, leaving enough pastry to close the pie later.

  3. Beat the eggs.

  4. Add the breadcrumbs, grated cheese, parsley, minced garlic, and seasoning to the beaten eggs to make a filling.

  5. Add the chard to the filling and mix all together.

  6. Fill the pie dish with the filling.

Bake

  1. Close the pie with the pastry.

  2. Bake in the oven at 150 °C (300 °F) for about 30 minutes or until the pie is golden.

Nutrition, whole recipe (rough)

651Calories
27 gProtein
16 gFat
97 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cheese1 oz (28g) cheddar113
Egg1 large egg (50g)78
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Pastrynot in our table0
Chardnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chard + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together246 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Chard + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together68 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Cheese + garlictop 18% of all pairs
    Smell alikemoderate
    Cooked together2,738 recipes

    Shared aroma: linalool (floral, citrus).

  5. Chard + cheesetop 20% of all pairs
    Smell alikemoderate
    Cooked together51 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chard
Provides the main vegetable bulk and a earthy, slightly bitter leafy flavour that fills the pie.
Eggs
Bind the filling and set when baked, giving it a firm, sliceable texture.
Breadcrumbs
Absorb moisture from the chard and eggs, helping the filling hold together.
Grated cheese
Adds savoury richness and salt, and melts to help bind the filling.
Puff pastry
Forms the flaky, buttery crust that encloses the filling and browns in the oven.
Minced garlic
Adds aroma and pungent savoury flavour to the filling.

The step that matters

Drain and dry the boiled chard well. Chard leaves hold a lot of water. Excess moisture left in the filling dilutes the egg mixture and can make the pastry soggy and the pie watery when baked.

Swap the parsley

How well each one fits the dish's main ingredients (chard, egg, cheese, garlic):

  1. Capersfits better
  2. Parsleythe original
  3. Thymefits about as well
  4. Cuminfits about as well

Fit is the average pairing score against chard, egg, cheese, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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