A Sweet way to cook with Swiss Chard – La Tourte aux Blette Sucrée
Dessert · Pies & Tarts · Provencal Recipes · Taste · Viktorija TodorovskaViktorija Todorovska is familiar with food and wine from the Mediterranean and has written some books on the subject. After guiding several cultural tours in Italy and France, and converting a few palettes to the subtleties of Armagnac, she is now “test driving” living on the French Riviera, in Nice.
Read more about this talented lady in “Wine and Olive Affair” and about her cookbook “Nice Cuisine and the Art of Living.”
Viktorija’s recipe below is a classic sweet snack made with Swiss chard for the Niçoise as Chiara Orlandi explained in her post on la Tourte aux Blette Sucrée.
La tourte sucrée aux blettes
Swiss chard may not be something you typically think of an an ingredient for baking, but the subtle flavour adds texture to this sweet snack. Dusted with sugar this square is perfect with a cup of coffee or tea.
Ingredients
For the crust:
- 3 1/3 cups all-purpose flour
- 1 cup sugar
- pinch salt
- 2 sticks butter at room temperature
- 2 large eggs
For the filling:
- 8 cups Swiss Chard stems removed and green parts cut into a chiffonnade
- 3/4 cup sugar
- 2 large eggs lightly beaten
- 1/2 cup hard cow’s milk cheese such as Comté or Gruyère
- 1/2 cup raisins a mix of red and golden, soaked in ¼ cup rum and drained
- 3/4 cup pine nuts
- 1/4 cup Marc or other eau de vie
- 1 tbsp extra virgin olive oil
- 1 tbsp Pastis
- pinch salt
- pinch black pepper
- 2 green apples peeled, cored and thinly sliced
Instructions
- To make the crust:
- In a large bowl, combine the flour, sugar and salt.
- Add the butter and eggs and mix with your hands until the dough comes together.
- Wrap in plastic and refrigerate for at least 30 minutes.
- Let the dough sit at room temperature for 10-15 minutes before rolling out.
- To make the filling:
- Make sure the greens are completely dry.
- If necessary, dry them with paper towels.
- In a large bowl, combine the sugar, eggs, cheese, raisins, pine nuts, marc, olive oil, pastis, salt and pepper. Stir to combine.
- Add the greens and stir again.
- Preheat oven to 375 degrees F.
- Halve the dough and roll out to ¼ thickness.
- Place one half in a 9-inch pie dish and press into the corners with your fingers.
- Distribute the filling evenly and cover with apple slices.
- Cover with the other half and press the edges to close the pie.
- Pierce the top with a fork in several places.
- Bake for an hour, until the top is golden brown.
- Take the pie out of the oven and dust with powdered sugar.
- Serve warm or at room temperature.
Tried this recipe?Let us know how it was!
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
A Vegetable Tart Almost to Beautiful to Eat
November 30, 2018
This "rose" vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the "rose" pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store. …
Recipe for Peach Frangipane Tart
September 5, 2016
The frangipane tart is easy to prepare and you can use any fruit that is in season, although we love it with apricots.…
A Twist on Lemon Tart – Tarte à l’Orange
April 28, 2017
The classic Tarte au Citron works beautifully with oranges instead of lemons to give a lush and softer edge to this light desert. I try and pick good quality, non treated oranges and have decided to reduce the juice a bit to get a more pronounced flavour. I made the sweet pastry myself, but a good quality “pure butter” supermarket version will do the trick and is less prone to failure.…
Almond Tarts with Red Berries (Tartes Amandine aux fruits rouges)
March 22, 2021
If you enjoy the almond flavour of the Galettes des Rois (a traditional holiday recipe in France) but find it a bit too rich, here is an alternative with a twist. Almond cream can also be used in tarts to make our Tartes Bourdaloue or in tartlets for our Amandines. Traditionally made with the gooseberry …
No Comment