Niçoise Sweet Chard Pie (Tourte de Blettes)

Name: Niçoise Sweet Chard Pie (Tourte de Blettes)
Total time: 100 min
Yield: 8
Ingredients: 2 rolls of shortcrust pastry (230 g each); 1 bunch of Swiss chard, about 1 kg (500 g of leaves used); 2 apples (about 150 g each); 60 g raisins; 30 g pine nuts; 2 eggs; 40 g grated Parmesan; 70 g brown sugar; 1 unwaxed lemon (for the zest); 1 pinch black pepper; 1 tbsp icing sugar (about 10 g)

The surprising speciality from Nice: chard leaves, apples, raisins and pine nuts scented with lemon, under a golden, crisp pastry.

🍰 Dessert🟡 Medium⏱ 100 min

Calories384 kcal

Protein8 g

Carbs45 g

Fat19 g

💡 Use this recipe to fuel your /sport workouts with FitBot.

📝 Ingredients

2 rolls of shortcrust pastry (230 g each)
1 bunch of Swiss chard, about 1 kg (500 g of leaves used)
2 apples (about 150 g each)
60 g raisins
30 g pine nuts
2 eggs
40 g grated Parmesan
70 g brown sugar
1 unwaxed lemon (for the zest)
1 pinch black pepper
1 tbsp icing sugar (about 10 g)

🍴 Utensils

Large saucepan
Frying pan
Mixing bowl
Grater
26 cm tart tin
Colander

📖 Steps

Soak the raisins for 15 minutes in a bowl of warm water. Separate the green leaves from the white chard stalks (keep the stalks for a gratin), wash the leaves thoroughly, then roll them up and slice into thin ribbons.
Plunge the chard leaves into a large pan of boiling water for 2 minutes, drain and rinse under cold water. Then squeeze them hard, a handful at a time, to remove as much water as possible: this is the key step, otherwise the pie will be soggy.
Preheat the oven to 180 °C. Toast the pine nuts in a dry frying pan over medium heat for 2 to 3 minutes, stirring, until golden, then tip them straight onto a plate as they burn very quickly.
In a mixing bowl, beat the eggs with the brown sugar, Parmesan, lemon zest and pepper. Peel the apples, grate them coarsely and add them with the squeezed chard, drained raisins and pine nuts. Mix well.
Unroll one sheet of pastry into the tin, keeping its baking paper, let it overhang the edges and prick the base with a fork. Pour in the filling and spread it in an even layer, pressing down lightly with the back of a spoon.
Cover with the second sheet of pastry, without its paper, then seal the edges by pinching them and rolling them inwards. Prick the top with a fork in several places to let the steam escape during baking.
Bake on the bottom shelf of the oven for 35 to 40 minutes, until the pastry is golden brown on top and underneath. Leave to cool for at least 30 minutes in the tin: the filling firms up as it cools and the pie cuts neatly.
Just before serving, dust the top with icing sugar through a small sieve. Cut the pie into 8 slices and enjoy warm or cold, as they do in Nice.

💡 FitBot tip: Keep the chard stalks for a gratin or a stir-fry: nothing goes to waste. The pie keeps for 3 days in the fridge, well wrapped, and is also delicious cold as an afternoon snack.