Tarte al Djote
A traditional savory tart from Nivelles in Wallonia, Belgium, featuring a unique combination of local cheese (bètchèye), chard, parsley, and green onions, all encased in a simple dough. It's known for its vibrant green color and rich, earthy flavor, often enjoyed as a light meal or appetizer.
🧂 Ingredients
- 250 g All-purpose flour
- 125 g Butter(cold, cubed)
- 1 large Egg
- 50 ml Milk(lukewarm)
- 1 tsp Salt
- 200 g Bètchèye cheese(or a similar firm, slightly tangy cow's milk cheese, grated)
- 300 g Fresh chard(stems removed, leaves roughly chopped)
- 1 medium Onion(finely chopped)
- 2 stalks Green onions(thinly sliced)
- 1/4 cup Fresh parsley(chopped)
- 1/2 tsp Black pepper(freshly ground)
👨‍🍳 Instructions
- 1
For the dough: In a large bowl, combine flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- 2
In a small bowl, whisk together the egg and lukewarm milk. Gradually add this to the flour mixture, mixing with a fork until a dough just comes together. Do not overmix.
- 3
Turn the dough out onto a lightly floured surface, form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 4
While the dough chills, prepare the filling: Blanch the chopped chard in boiling water for 1 minute, then drain and squeeze out as much excess water as possible. In a bowl, combine the blanched chard, grated bètchèye cheese, chopped onion, sliced green onions, chopped parsley, and black pepper.
- 5
Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) tart pan with a removable base.
- 6
On a lightly floured surface, roll out the chilled dough to fit the tart pan, pressing it into the base and up the sides. Trim any excess dough.
- 7
Pour the chard and cheese filling into the prepared tart shell and spread evenly.
- 8
Bake for 35-40 minutes, or until the crust is golden brown and the filling is set and lightly golden on top.
- 9
Let the tart cool in the pan for about 10 minutes before removing the sides. Serve warm or at room temperature.
đź’ˇ Pro Tips
- âś“Ensure the butter for the dough is very cold for a flaky crust.
- âś“Squeeze out as much moisture as possible from the blanched chard to prevent a soggy tart.
- ✓Bètchèye cheese is traditional, but a good quality Gruyère or a firm cheddar can be substituted.
🔄 Variations
- Add a pinch of nutmeg to the filling for extra warmth.
- For a richer tart, you can add a beaten egg to the filling mixture.