Estimated reading time: 5 minutes
When you travel through France you can find a special recipe from that region in every region. French cuisine is rich and has many influences from outside. During one of our trips through the south I came across this recipe for a savory tourte de blettes. A typical pie from the Nice region. There they make these “chard” remodeled. Blettes are a kind of Swiss chard and they can grow up to half a meter high.
This cake is therefore also a savory-sweet cake, which in itself is a very special recipe. The French also eat it for dessert after a fine dinner. Give it a try and you'll see how delicious it is!
And this is how you make the Savory Tourte de blettes:
-First we start with the raisins, you put them in a bowl and then you pour the rum over it. Then soak them until they are soft. Grate the zest of the lemon.
-Heat your oven to 210 degrees.
-To make the dough, clean your work surface well. Pour the flour on top and make a well in the center of the flour. Now put the baking powder, lemon zest, sugar, pinch of salt in the well and finally break the egg on top. Now add the oil and use a fork to make sure you mix all the ingredients together. Carefully pour in the milk and melted butter and mix until homogeneous. Of course you can also do this in a large bowl or in your kitchen appliance. You don't need to knead the dough very much, just knead it into a nice ball. Then set it aside.
The filling of the Savory Tourte de blettes:
-Cut off the thick stems of the chard, about 3 or 4 centimeters below the leaf. I used delicious organic chard from Be Lojaal. Then put them in a pan of boiling water. With some salt, cook them soft in about 5 minutes. Remove the chard and rinse them under cold water. Drain well and squeeze out the last moisture. Then chop the leaves small.
-Peel the apples and cut them into fine pieces. Then put them in a frying pan with the 5 tablespoons of sugar and let the pieces become soft while stirring.
-Take a large bowl and mix the apple pieces, raisins, chopped chard, pine nuts. (if there is still rum in the glass, drain the raisins, throw away the rest of the rum) Tourte de blettes recipe
-Now take the dough and cut the ball in half. Take a flat baking tray, approximately 30×30. Grease it well with butter and place the first layer of dough on the bottom. You can simply roll it out with a rolling pin. Place the vegetable/fruit mix on this layer and spread it well over the entire plate. Then cover with the other layer of dough. Tuck the edges in well and then poke holes in the dough with a fork so that the air can escape.
-Finally put it in the oven for about 20 minutes until the dough is golden brown.
Savory tourte de blettes
Serve the savory tourte de blettes in nice pieces and sprinkle some icing sugar over it, the cake can be eaten lukewarm or cold: delicious bites!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Savory Tourte de blettes
How many stars do you give this recipe?
print Email recipe Pin Rate recipeYou need:
Ingredients:
- 1 kilo of chard
- 50 gram yellow raisins
- 50 gram pine nuts
- 4 sweet apples
- 50 ml rum
- 5 tablespoons granulated sugar
For the dough you will need:
- 500 gram flower
- 1 big egg
- 150 ml milk
- 150 gram granulated sugar
- 100 gram melted butter
- 4 tablespoons peanut oil
- 2 tablespoons grated lemon peel
- 1 sachet baking powder
- pinch salt
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We start with the raisins first, put them in a bowl and then pour the rum over it. Then soak them until they are soft. Grate the zest of the lemon.
- Preheat your oven to 210 degrees.
- To make the dough, clean your work surface well. Pour the flour on top and make a well in the center of the flour. Now put the baking powder, lemon zest, sugar, pinch of salt in the well and finally break the egg on top. Now add the oil and use a fork to make sure you mix all the ingredients together. Carefully pour in the milk and melted butter and mix until homogeneous. Of course you can also do this in a large bowl or in your kitchen appliance. You don't need to knead the dough very much, just knead it into a nice ball. Then set it aside.
- The filling: savory Tourte de blettes
- Cut off the thick stalks of the Swiss chard, about 3 or 4 inches below the leaf. I used delicious organic chard from Be Lojaal. Then put it in a pan of boiling water. With some salt you can cook them soft in about 5 minutes. Remove the chard and rinse under cold water. Drain well and squeeze out the last moisture. Then chop the leaves small.
- Peel the apples and cut them into fine pieces. Then put them in a frying pan with the 5 tablespoons of sugar and let the pieces become soft while stirring.
- Take a large bowl and mix in the apple pieces, the raisins, the chopped chard, the pine nuts. (if there is still rum in the glass, drain the raisins, discard the rest of the rum)
- Now take the dough and cut the ball in half. Take a flat baking tray, approximately 30×30. Grease it well with butter and place the first layer of dough on the bottom. You can simply roll it out with a rolling pin. Place the vegetable/fruit mix on this layer and spread it well over the entire plate. Then cover with the other layer of dough. Tuck the edges in well and then poke holes in the dough with a fork so that the air can escape.
- Finally put it in the oven for about 20 minutes until the dough is a nice golden brown.
- Serve the savory tourte de blettes in nice pieces and sprinkle some powdered sugar over it, the cake can be eaten warm or cold:
Would you like to try or read more recipes such as the Savory Tourte de blettes? Take a look at the recipes below
Savory bacon and egg breakfast muffin
Caribbean pineapple carpaccio with rum
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
turnip greens recipe
Cake always goes in