Egg Noodle, Swiss Chard, and Fontina CheeseTart

1/4 cup olive oil
2 lb green Swiss chard, stems and center ribs discarded
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
2 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 lb dried egg fettuccine
8 large eggs
1 cup whole milk
2/3 cup mascarpone (5 oz)
1/2 lb Italian Fontina, rind discarded and cheese cut into 1/2-inch cubes

9- to 9 1/2-inch (24-cm) springform pan

Put oven rack in middle position and preheat oven to 375°F.

Grease pan with 2 teaspoons oil and wrap outside with foil.

Cook the swiss chard in boiling salted water, uncovered, until just tender, about 3 minutes. Transfer with a slotted spoon to a sieve set over a bowl. Reserve cooking water in pot. Press out as much water as possible. Transfer to cutting board and chop.

Cook onion in 3 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and golden brown, about 15 minutes. Add garlic and cook, stirring, 1 minute.

Stir in chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and remove from heat.

Cool chard mixture to warm. While chard cools, return cooking water to a boil and cook fettuccine, uncovered, until al dente. Drain pasta in a colander, then transfer to a large bowl and toss with remaining teaspoon oil.

Blend together eggs, milk, mascarpone, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth.

Stir chard and Fontina into pasta mixture, then stir in egg mixture.

Pour into greased springform pan set in a large shallow baking pan (to catch any drips). Pat down chard to make surface even if necessary. Bake until just set and top is golden brown, 50 minutes to 1 hour.

Cool in springform pan on a rack 10 minutes, then run a small sharp knife around inside edge of pan to loosen torte.

Remove side of pan and serve torte hot or warm. Makes 8 servings.