ReceptnaptárTarte aux blettes (Swiss chard tart, Niçoise style)
A sweet-and-savoury speciality of Nice and its surroundings: chard, Parmesan, raisins and pine nuts in one pastry case. It is based on the local tourte de blettes, which is also made sweet on the Riviera, but this version is meant for lunch.
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Ingredients
Method
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- Heat the oven to 200 °C (180 °C fan). Lay the pastry in a 26 cm tart tin, prick it, weigh it down with baking paper and baking beans and bake blind for 15 minutes, then bake for 5 more minutes without the weights.
- Separate the chard leaves from the stalks. Cut the stalks into thin strips and chop the leaves roughly.
- Soften the onion and the stalks in the oil for 5 minutes, add the leaves and wilt them for 4-5 minutes.
- Tip into a sieve, leave to cool, then squeeze out thoroughly.
- Meanwhile, toast the pine nuts in a dry frying pan. Mix the eggs with the Parmesan, pepper and a little salt, then add the chard, raisins and pine nuts.
- Spread the filling into the pre-baked pastry case and bake at 180 °C (160 °C fan) for 30-35 minutes, until set and golden brown on top. Slice warm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Chard gives off a lot of water, so do not skip the squeezing out, otherwise the filling will be watery.
- The stalks take longer to soften than the leaves, so always put them into the pan separately and first.
- Soak the raisins in warm water for 10 minutes so that they do not soak up the moisture from the filling.
- Spinach also works instead of chard; about 700 g is enough, and it needs a shorter cooking time.
Frequently asked questions
Do I really need raisins in it?
They are common in the Niçoise tradition and, in a small amount, offset the mild bitterness of the chard, but they can be left out.
Can it be eaten cold?
Yes, on the Riviera it is often eaten at room temperature, and it is good for picnics too. It keeps for 2 days in the fridge.
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