Tourte aux Blettes (Niçoise Swiss Chard Pie)

Quick answer

A unique sweet pie from Nice, France, filled with Swiss chard, raisins, pine nuts, and apples, baked inside a golden pastry crust.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Soak 50g raisins in 15ml rum for 15 minutes to soften, then drain the remaining liquid.
2

Prep

Wash Swiss chard leaves, dry them, discard the thick stems, and finely chop the green leaves.
3

Season

In a bowl, mix the chopped chard, diced apple, soaked raisins, pine nuts, brown sugar, 1 egg, and olive oil for the filling.
4

Control

Line a tart pan with one pastry sheet, fill with the chard mixture, cover with the second sheet, and seal the edges.
5

Heat

Brush the top with beaten egg wash and bake in a preheated oven at 180 degrees Celsius for 40 minutes until golden.
6

Finish

Let the baked pie cool completely, dust with powdered sugar on top, and slice into pieces to serve.

The cues that matter most while cooking.

Key technique: Mild sweetness from Swiss chard and apple
Finish cue: Brush the top with beaten egg wash and bake in a preheated oven at 180 degrees Celsius for 40 minutes until golden.
Avoid this: Make sure to dry the chard leaves thoroughly before chopping and mixing to prevent a soggy bottom crust.
Storage and reheating: Let the baked pie cool completely, dust with powdered sugar on top, and slice into pieces to serve.