Tourte de Blette

Ingredients

For the pastry

  • 3 cups flour
  • ½ pound butter
  • 1 egg yolk
  • 5 tablespoons confectioners’ sugar
  • 5 to 6 tablespoons cold water
  • Confectioners’ sugar (for sprinkling)

For the filling

  • ½ cup raisins
  • cup milk
  • 3 pounds Swiss Chard or 13 ounces spinach
  • 13 ounces apples, peeled and sliced
  • ½ cup pine nuts
  • 2 tablespoons red-currant jelly
  • 10 tablespoons brown sugar
  • 6 tablespoons grated mild Dutch cheese, such as Gouda
  • 2 eggs
  • Grated rind of 1 lemon
  • 1 tablespoon rum
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      882 calories; 44 grams fat; 22 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 108 grams carbohydrates; 8 grams dietary fiber; 47 grams sugars; 17 grams protein; 182 milligrams cholesterol; 575 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6-8 servings

Preparation

  1. Make the pie pastry in the usual way and chill for 30 minutes or until firm. Line a 10-inch pie pan with two-thirds of the dough and chill 15 minutes, or until firm.
  2. Preheat oven at 375 degrees.
  3. Bake the pastry and leave to cool.
  4. Make the filling: Set the raisins in milk for 30 minutes, then simmer them in the milk for 20 minutes or until soft. Drain and discard the milk.
  5. Remove the ribs from the chard and use only leaves. Add leaves to a large pot of boiling water and boil for three to four minutes. Drain and rinse under cold running water. Drain again and squeeze out excess liquid. Chop the chard and mix it with raisins, apples, pine nuts, jelly, sugar, cheese, eggs, lemon rind and rum.
  6. Spoon the filling into the baked shell. Roll out the remaining dough in a thin layer and use a pan lid to cut a circle a little larger than the diameter of the top of the pie shell. Set the circle on top, pressing to stick it to the edges of the baked shell and bake for one hour or until the dough is golden brown. Let it cool in the pan and serve at room temperature, sprinkled, if you like, with sugar.

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