la tourte de blettes

Muriel Chuong- Perrey was born in Toulon in the South of France and her family is a native of Nice in the Riviera.
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.

Preparation10 minutes
Cook time50 minutes
Serves4 people


  • 1.


    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.

  • 2.


    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.

  • 3.


    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.

  • 4.


    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!”

Ingredients: Pastry

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

Ingredients: Filling

  • 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