Go Back
–+ servings
Swiss Chard Pie Dessert from Nice

Swiss Chard Pie - Tourta de Blea - Tourte aux Blette Sucrée

Carnets de cuisine du Comté de Nice
This delicious dessert contains raisins, dry cheese, pinenuts, and apples. Enjoy! 
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Cuisine Nissarde, French, Provencal
Servings 8 People

Equipment

Ingredients
 
 

For the Pastry:

  • 2 cups Flour
  • 1 cup Butter
  • 5 oz Granulated Sugar
  • 3.5 oz Icing Sugar for decoration
  • 2 large Eggs
  • 1 pinch of Salt
  • Water if necessary

For the Filling:

  • 3 lbs Chard Leaves thin-ribbed, preferably white chard
  • 2 oz Cow’s Mountain Cheese (grated dry) such as Sbrinz cheese produced in Switzerland that is like parmesan
  • 2 large Eggs
  • 2 to 3 Russet Apples
  • 3.5 oz Pinenuts
  • 1 oz Brown Raisins
  • 1 oz White Raisins
  • 5 oz Rum for soaking the raisins
  • 1.5 oz Brandy
  • 5 oz Granulated or Brown Sugar
  • 1 tbsp Olive Oil
  • 1 tbsp Anise Seeds

OPTIONAL (Add to Filling)

  • 2 oz Almond Powder

Instructions
 

To prepare the Pastry:

  • Mix the flour, sugar and salt in a bowl and then, in the centre, the diced butter, eggs and olive oil. Mix using the fingertips for a few minutes to obtain a smooth and homogeneous paste (adding a few drops of water if necessary), and place it in a cool place covered with a cloth. Let it rest during the preparation of the filling.

To prepare the Filling:

  • For this tourte, use only the green part of the Swiss chard. Cut the chard into fine strips the width of a finger.
  • Plunge the chard into a basin of cold water and wash it three times. Soaking removes the bitterness from the chard.
  • Using a salad spinner or a dishcloth, dry the chard strips.
  • Mix the eggs well, in a bowl, to omelette consistency with the brown sugar, brandy, drained raisins in rum, olive oil, cheese, and pine nuts. Mix with your hands. Add the chard and a peeled diced apple.

Putting it Together:

  • Flatten two-thirds of the pastry to 3 to 4 mm thick with a rolling pin on a worktop generously covered with flour, making a round which will be placed in the pie dish, allowing it to overflow the edges of the pan.
  • Add the filling to the top of the pastry to a thickness of about two centimetres. Add the juice from the bottom of the bowl, then spread the apple strips one beside the other.
  • Spread the last third of the pastry to the diameter of the dish and, after wetting the edges, place it on the filling by carefully closing the two borders to seal them well.
  • Using a fork, make small chimneys on the surface or make "birds' beaks" with small scissors.
  • Put the pie in the oven at 180°C (350°F) for 40 minutes. The surface should be golden. When the pastry edges recede from the dish, the tourte is cooked.
  • Remove the tourte from the oven and sprinkle it with granulated sugar.
  • When it is cool, sprinkle it with icing sugar to decorate before serving it at room temperature.
Keyword Dessert, Swiss Chard
Tried this recipe?Let us know how it was!