Tourte de Blette

Total Time:
2 hr 10 min
1 hr 40 min
30 min

8 servings

  • Pastry:
  • 3 cups flour
  • 1/2 cup sugar
  • Pinch of salt
  • 1/2 pound unsalted butter, softened
  • Juice of 1/2 lemon
  • 2 eggs
  • Filling:
  • 1 pound swiss chard, washed, stems removed
  • 1 pound spinach, washed, stems removed
  • 1/4 cup sultanas, or raisins
  • 2 tablespoons dark rum
  • 1/3 cup pine nuts, toasted
  • 1/2 cup powdered sugar
  • 2 eggs, beaten plus 1 egg yolk beaten, for crust
  • 1 teaspoon grated lemon zest
  • 2 large Granny Smith apples, peeled, cored, and thinly sliced
  • Make the pastry: Sift the flour, sugar, and salt together. Stir in the butter, lemon juice, and eggs. Turn out onto a lightly floured surface and briefly knead. Shape into a ball and cover with a damp cloth. Chill for 1 hour. Bring a pot of water to a boil. Blanch the swiss chard, and cook for 10 minutes, add the spinach and continue to cook for 5 more minutes. Run under cold water and drain. Squeeze out excess water and finely chop. Preheat oven to 375 degrees. In a small sauce pan cook the sultanas or raisins in the rum until almost all the rum is absorbed, about 2 minutes. Cool then mix with the swiss chard, spinach, pine nuts, sugar, 2 eggs, and lemon zest. Lightly butter a 12-inch by 10-inch baking dish. Divide the dough into a one third piece and a two third piece. On a lightly floured surface, roll the two thirds portion of dough into 1/8-inch thick rectangle. Line the bottom and sides of the baking dish. Prick all over with a fork and add the swiss chard mixture. Arrange the apples in a single layer over the chard. Roll out the remaining dough to 1/8-inch thick rectangle. Cover the filled baking dish with the dough. Crimp edges, trim excess and prick with a fork. Brush the top with the beaten egg yolk. Bake for 30 minutes or until the dough is crisp and golden.

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    Recipe courtesy of Geoffrey Zakarian