Swiss Chard au Gratin French Bread Pizzas

Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Sliced Steak and Mushroom Barley Soup

TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Freshly ground pepper
  • Freshly grated nutmeg
  • 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
  • 2 cups shredded Parmigiano-Reggiano
  • One 24-inch loaf French bread or 2 smaller loaves (3 inches wide)
ROASTED GARLIC PASTE:
  • 6 heads garlic, tops trimmed off to expose all of the cloves
  • 1 cup EVOO
  • 3 tablespoons honey
  • Kosher salt and freshly ground pepper
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Directions

Position a rack in the middle of the oven and preheat the oven to 400 degrees F.

Bring a large pot of salted water to a boil. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard.

Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste.

Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler.

Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve.

The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed.
Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)

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Read all 2 reviews

  • on March 31, 2012

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    Prepared and made this recipe the same day (roasted the garlic the day before. Very easy to put together, and very good! My only problem was that we thought the honey in the garlic paste made it too sweet and really detracted from the sweetness of the garlic itself - I wouldn't add it next time (our preference. Otherwise yum!

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  • on February 09, 2012

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    My husband and I made the entire "Week in a Day" episode and, while everything is delicious, this was truly a favorite. We cooked on Saturday (some good music on and a glass of wine made for a really fun day! and planned on having the Swiss Chard Pizzas on Friday night. The problem I have is every time in go into the refrigerator to pull out tonight's meal, I notice the level of the Swiss Chard is ever-decreasing. Husband finally confessed to "not being able to stay away from it"-- a pretty good recommendation in my book!

    One caveat: we did cook the chard a bit longer than suggested (about 15 minutes to really get rid of the bitterness. With that done, the sauce has a truly luxurious feel and taste.

    Definitely worth a try!

    people found this review Helpful.
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