la tourte de blettes

Muriel shares a classic French tart of the Riviera in France. The Chard tart (Tourte de Blettes) is a local specialty from Nice, in regional dialect, it is called:” Torta de Blea” and it can be served as a dessert or like an appetizer but it’s essentially a sweet dish.

You can eat this Tart lukewarm or cold and drink with this delicious dessert a sweet wine but of course as we say in French:” A consommer avec modération!”

Amitié from Paris dear Stephanie!!

300g flour
1 packet of yeast
2 tablespoons brown sugar
20cl warm water
10cl olive oil

a bunch of green chard (only use the green parts of the chards), chopped
2 eggs
a pinch of salt
150g brown sugar
150g raisins
an apple, cut into small pieces and soaked in 100 gr of rum
100g pine nuts
Parmesan cheese
Powdered sugar for decoration

Preparation of The Dough

Mix flour, sugar, and yeast.

Make an emulsion with olive oil and warm water. Add the flour mixture gradually to the emulsion until it forms thick dough. Let stand for 2 hours.

Roll out the dough on a floured work surface. Separate dough and form into two circles (1 larger for the bottom and 1 small for the top). Grease a pie pan and pour enough flour to coat the pan and then shake off the excess flour. Place the larger circle on the bottom of the pie pan and let the dough hang over the sides.

Preparing The Filling

Blanch the chard in boiling water for 10 minutes, drain well and squeeze to remove excess water. Mix the chard with the eggs, salt, brown sugar, raisins and apples (drained), nuts pine, and shredded cheese.

Spread the mixture over the pie dough and cover with the small circle and close by welding the edges. Brush top of dough with egg white.

Bake in a preheated 450 degree? oven for 10 minutes and then lower the heat to 350 degrees for 45 minutes.

When removed from oven sprinkle with powdered sugar. Enjoy warm or cold.

Muriel Chuong- Perrey was born in Toulon in the South of France and her family is a native of Nice in the Riviera. Her regional cooking is based on scented herbs, garlic and Nice olive oil. Some of her specialties include: Pissaladiére, a tart with onions, caillettes (small olives of Nice) and anchovy, Socca (galette made with chick pea flour), the Niçoise Salad, Petits Farcis Niçois (vegetables with ground meat), the Daube (beef stew with carrots), the Pan Bagnat that means ” wet bread” by olive oil (sandwich with tuna, anchovy, olive oil and raw vegetables), les Gnocchis de pommes de terre (small potatoball) and this famous Tourte de Blettes. Bon Appétit!

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