Rinse chard properly, cut leaves into strips. Bring salted water to the boil, blanch the chard briefly in it, rinse when cool and drain well in a greased baking dish.
Dip tomatoes briefly in boiling water, then peel, halve, remove seeds, cut flesh into cubes. Chop onions and garlic. Heat olive oil on 2 or automatic hotplate 4-5, sauté onions and garlic until soft. Steam tomatoes, rinsed, chopped anchovies briefly. Spread evenly over the chard together with chopped basil leaves.
Cut mozzarella into cubes, mix with grated parmesan and finely crumbled bread, sprinkle over the chard, sprinkle with butter flakes, bake until golden brown.
Circuit: 200-220 degrees , 2.Schiebeleistev. U.
170-190 °C , convection oven in about 25-half hour.
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