Tourte de Blette Salée a Recipe from Les Petits Farcis in Nice
Tourte de Blette Salée is a wonderfully light yet hearty dish that can be served any time of year and comes from our friends at Les Petits Farcis cooking school in the Old Town of Nice. Imagine yourself learning to cook traditional Nicoise cuisine in a historic part of the city and only a five-minute walk from the Cours Saleya market where you can source the absolute best freshest local ingredients. This delicious hands-on approach will introduce you to the exceptional local flavours of the area and explore the Provencal region and Italian influences.
Please check out the list of upcoming virtual online classes at Les Petits Farcis including – Best of Nice Cuisine. And for food-loving cycling fanatics, Rosa and her colleague Viktorija have you covered with traditional French recipes, wine pairings and cycling – a culinary Tour de France.
Tourte de Blettes Salée from Nice
For the Olive Oil Pastry:
- 14 oz Flour
- 150 ml Olive Oil (good quality)
- 150 ml Cold Water
- 1 tsp Fine Sea Salt
For the Filling:
- 1 lb Swiss Chard Leaves
- 2 oz Short-grain Rice (Arborio)
- 1 Onion
- 4 oz Bacon
- 1 tbsp Olive Oil
- 3 Eggs
- 2 oz Parmesan cheese
- Sea Salt and Freshly Ground Pepper
- For the pastry, combine the flour, olive oil, water and salt in a large bowl. Mix with a pastry scraper or your hands until it forms a smooth ball. Please do not continue to knead the pastry once it has come together. Wrap the pastry in plastic and set aside in the refrigerator for at least 30 minutes.
- Bring a medium pot of water to a boil and cook the rice for about 15 mins. Drain and set aside.
- Thinly slice the chard leaves and set aside.
- Chop the onion finely and cut the bacon into small dice. In a large frying pan, heat the olive oil and sauté the onion and bacon over medium heat until the bacon starts to brown lightly. Add the chard and sauté for about 5 minutes. Transfer this mixture to a large bowl and add the cooked rice, 2 of the eggs, the grated Parmesan, salt and pepper.
- Oil a large tart tin (28 cm, 11 inches). On a lightly floured surface, roll the pastry out as thinly as you can. Line the pan with 2/3 of the pastry, letting it hang over the edges of the pan. Fill with the vegetable mixture, fold the pastry's edges over the filling, and top with the remaining pastry, tucking it around the sides. Beat the remaining egg and brush the surface with it. Bake for 25-30 minutes, until golden. Serve warm or at room temperature.