In large sauté pan, place 3 tablespoons olive oil, garlic clove and 1 tablespoon butter with the onions; sauté at medium heat until onion is translucent (2-3 minutes)
Chard
If the chard leaves are big and not tender, blanch in boiling water for 1 minute, until tender
Pastry
Butter-oil must be well dissolved and completely cooled to not break through dough when brushing on
It's important that the upper rim of the pan is well-oiled to prevent the dough from sticking and breaking
Baking Time
Torta will be completely baked in one hour; if top isn't golden, turn oven on to broil and watch carefully 2-3 minutes until good colour is achieved
Serving Temperature
It is delicious hot or cold, but you must try it warm, or hot. I find it exceedingly better that way! MMmmmmm1