Layered Sweet Potato Torte

Step 1: Preheat oven to 450F. Brush 9-inch springform pan with oil.

Step 2: Stack 6 chard leaves on cutting board, and roll tightly into cylinder. Slice cylinder to chiffonade leaves into small strands. Repeat with remaining leaves.

Step 3: Place one sweet potato slice in center of bottom of prepared springform pan. Arrange slices in concentric circles around center slice overlapping slices by at least half. Brush with oil, and sprinkle potatoes with one teaspoon rosemary and one-third minced garlic. Season with salt and pepper if desired.

Step 4: Spread one cup swiss chard over potatoes and sprinkle with 1/4 cup chopped onion and one ounce crumbled blue cheese. Arrange another layer of potatoes on chard, and press down on potatoes to flatten layers.

Step 5: Repeat layering twice.

Step 6: Place torte on baking sheet and cover with foil. Bake 45 minutes.

Step 7: Uncover and bake 15 more minutes. Cool 15 minutes, press top of torte to remove excess liquid.

Step 8: Turn torte upside down on platter, unmold and serve.

Step 9: For a crispier top, unmold onto oven proof platter and brush top of torte with oil. Broil 3-5 minutes, or until potato slices begin to brown and start to curl. Cool 10 minutes before slicing.