Tourte aux Blettes
Quick answer
- Total time
- 70 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Swiss chard in a sweet pie sounds unlikely, but the leaves are mixed with apple, rum-soaked raisins, pine nuts, and brown sugar under a double crust.
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A dusting of powdered sugar once the pie has cooled through makes it read as a dessert from the first look.
Ingredients
Instructions
- 1
Soak 50 g raisins in 15 ml rum for 15 minutes, then drain the remaining liquid.
- 2
Wash Swiss chard leaves, dry them, discard the thick stems, and finely chop the green leaves.
- 3
In a bowl, mix the chopped chard, 1 diced apple, soaked raisins, 30 g pine nuts, 60 g brown sugar, 1 egg, and 15 ml olive oil until the filling is evenly combined.
- 4
Line a tart pan with 1 pastry sheet and spread the chard filling to an even height.
Cover it with the second sheet and press the edges of both crusts together firmly to seal the pie.
- 5
Beat the remaining egg, brush it evenly over the top, and bake in an oven preheated to 180°C for 40 minutes, until the pastry is golden.
- 6
Let the baked pie cool completely, dust the top evenly with 10 g powdered sugar, and cut it into portions.
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