Swiss Chard Torta

Yield 4 main course servings or 6 appetizer servings

Time 1 hour and 15 minutes

Adapted from Raffaele Ronca, Executive Chef, Palma
Ingredients

    * 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
    * 1/3 cup pitted green olives, or as needed
    * 1/3 cup pitted Kalamata olives, or as needed
    * Freshly ground black pepper
    * 4 tablespoons bread crumbs
    * 2 tablespoons pine nuts, lightly toasted.