Oversetter denne oppskriften til ditt språk... Siden vil oppdateres automatisk.
Tourte de Blettes
Swiss Chard Tart
A traditional sweet and savory tart from the Nice region, featuring a filling of Swiss chard, pine nuts, raisins, and sugar, encased in a delicate pastry crust. It's a unique dish that balances earthy flavors with a touch of sweetness.
🧂 Ingredienser
- 1 kg Swiss chard (blettes)(cleaned and chopped)
- 50 g Raisins
- 1 shot Rum or Cognac
- 50 g Pine nuts
- 100 g Sugar
- 30 g Parmesan cheese(grated)
- 1/2 tsp Lemon zest
- 1 large Egg
- 250 g Flour(for the pastry)
- 125 g Butter(very soft, for the pastry)
- 50 g Sugar(for the pastry)
- 1 small Egg(for the pastry)
- 1 small glass Orange blossom water or branda(for the pastry)
👨🍳 Fremgangsmåte
- 1
For the filling: Soak raisins in rum or cognac. Blanch the chopped Swiss chard in boiling water for 2-3 minutes, then drain very well and squeeze out excess water.
💡 Profesjonelle tips: Squeezing out all the water from the chard is crucial for a non-soggy tart. - 2
In a bowl, combine the blanched chard, soaked raisins (with their liquid), pine nuts, sugar, grated Parmesan, lemon zest, and the egg. Mix well.
💡 Profesjonelle tips: Ensure all ingredients are evenly distributed. - 3
For the pastry: In a bowl, combine flour, sugar, and soft butter. Rub together until it resembles breadcrumbs. Add the egg and orange blossom water (or branda) and mix until a dough forms. Add a little more water if needed to bring it together.
💡 Profesjonelle tips: Do not overwork the dough. - 4
Preheat oven to 180°C (350°F). Roll out half the pastry and line a tart tin. Spread the Swiss chard filling evenly over the pastry base.
💡 Profesjonelle tips: Use a tart tin with a removable bottom for easier serving. - 5
Roll out the remaining pastry and cover the tart. Crimp the edges to seal and make a small vent in the center.
💡 Profesjonelle tips: You can also create decorative cut-outs for the top crust. - 6
Bake for 40-45 minutes, or until the pastry is golden brown and the filling is set.
💡 Profesjonelle tips: If the crust starts to brown too quickly, you can loosely tent it with foil. - 7
Let cool slightly before serving. Can be served warm or at room temperature.
💡 Profesjonelle tips
- ✓Some variations include adding thinly sliced apples or pears to the filling.
- ✓Ensure the Swiss chard is very well drained to prevent a watery tart.
- ✓The pastry can be made ahead of time and refrigerated.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- A savory version exists where sugar is omitted and more cheese or herbs are added.
- Use a pre-made pie crust if you are short on time.