Tourte de Blettes
Tourte de blettes (translated: Swiss Chard pie or ) is a mixture of the sweet and savoury. Serve it with sour cream or yogourt, a light salad and a glass of white wine for an alternative, satisfying vegetarian lunch.
Note: For best results, let the pie sit for at least 30 minutes before serving. The juices from the fruits need to settle and blend. The taste is far better than if the pie is cut right away.
More light options for brunch, lunch or dinner: Cheese Knishes, Cheese Blintzes, Cheese Pie
Ingredients for the Dough
2 1/2 cups flour
1 / 2 c. cold butter
5 tablespoons. sugar
1 egg
½ cup cold water to bind ingredients
1 egg yolk + 2 tbsp. water
Ingredients for the Filling
1 bunch of any greens or combination: Swiss Chard leaves, spinach, arugula, kale
1 / 4 cup shaved Parmesan cheese
2 eggs
3 / 4 - 1 cup combination of: chopped prunes, currants, raisins and apricots
3 / 4 cup brown sugar
2 tablespoons olive oil
1 large fresh peach or apple, peeled and sliced thinly
Method
1. Cut the butter into pea-sized pieces in the flour. Add the sugar and 1 egg, then add enough cold water to bind the dough. Knead the dough lightly, separate into 2/3 and 1/3. Pat each piece into a flat circle, wrap in plastic wrap or wax paper and chill for 1 hour until hard. Roll out the pastries on a lightly floured board. Put the larger section into a greased 9 inch pie plate.
2. Mix together the spinach, Parmesan, eggs, dried fruits, brown sugar and oil. Put into a 9" pie plate, cover with the peach or apple slices. Top with the smaller piece of dough. Combine the egg yolk and water, brush on the top of the pie.
3. Bake at 375 degrees for 50-60 minutes or until browned. Loosely cover the pie with foil and let it sit on the counter for at least 30 minutes before serving so the juices absorb. Serve with salads, sour cream or yogourt.
Tourte de blettes (translated: Swiss Chard pie or ) is a mixture of the sweet and savoury. Serve it with sour cream or yogourt, a light salad and a glass of white wine for an alternative, satisfying vegetarian lunch.
Note: For best results, let the pie sit for at least 30 minutes before serving. The juices from the fruits need to settle and blend. The taste is far better than if the pie is cut right away.
More light options for brunch, lunch or dinner: Cheese Knishes, Cheese Blintzes, Cheese Pie
Ingredients for the Dough
2 1/2 cups flour
1 / 2 c. cold butter
5 tablespoons. sugar
1 egg
½ cup cold water to bind ingredients
1 egg yolk + 2 tbsp. water
Ingredients for the Filling
1 bunch of any greens or combination: Swiss Chard leaves, spinach, arugula, kale
1 / 4 cup shaved Parmesan cheese
2 eggs
3 / 4 - 1 cup combination of: chopped prunes, currants, raisins and apricots
3 / 4 cup brown sugar
2 tablespoons olive oil
1 large fresh peach or apple, peeled and sliced thinly
Method
1. Cut the butter into pea-sized pieces in the flour. Add the sugar and 1 egg, then add enough cold water to bind the dough. Knead the dough lightly, separate into 2/3 and 1/3. Pat each piece into a flat circle, wrap in plastic wrap or wax paper and chill for 1 hour until hard. Roll out the pastries on a lightly floured board. Put the larger section into a greased 9 inch pie plate.
2. Mix together the spinach, Parmesan, eggs, dried fruits, brown sugar and oil. Put into a 9" pie plate, cover with the peach or apple slices. Top with the smaller piece of dough. Combine the egg yolk and water, brush on the top of the pie.
3. Bake at 375 degrees for 50-60 minutes or until browned. Loosely cover the pie with foil and let it sit on the counter for at least 30 minutes before serving so the juices absorb. Serve with salads, sour cream or yogourt.