Tourta de bléa
Depuis le temps que je voulais essayer, je me suis enfin lancée dans la fabrication de la tourta de bléa, avec les blettes du jardin de mes parents.
Derrière ce nom se cache la tourte aux blettes de Nice, un dessert pas comme les autres qui surprendra vos papilles.
Tourta de bléa
Ingredients (pour 6 people)
For the dough
- 170 g of flour
- 75 g of butter
- 15 grams of sugar
- 1 egg
- 1 c à s d’huile d’olive
- 1 pinch of salt
- Un peu d’eau
Pour la garniture
- Les feuilles d’1/2 botte de blette
- 3 apples
- 75 g brown sugar
- 1 egg
- 50 g pine nuts
- 50 g de raisins
- 25 g ground almonds
- 2 figues sèches
- 4 cl de rhum
- 1 c à s d’huile d’olive
Description
For the dough, mix the flour, le sucre et le sel puis incorporez le beurre, l’œuf, olive oil and a little water if necessary then knead until it forms a ball then separate the dough into two pieces 2/3 et 1/3.
Spread them 2/3 of the dough in the bottom of the buttered pie pan and be sure to raise the dough well.
Preheat the oven to 180°.
Chop the chard leaves with a knife and put the grapes to macerate in the rum.
Cut an apple into small dice as well as the dried figs.
In a salad bowl, mix the egg, almond powder, sugar, the gables, apple dice, figs, the grapes and their maceration, olive oil and chard.
Cut the other two apples into thin wedges and spread half on the bottom of the pie.
Add the filling then cover with the rest of the apple wedges.
Cover with a third of the remaining dough and seal the edges.
Make a chimney on the top of the pie and bake for 45 min.
Leave to cool and sprinkle generously with icing sugar..
Emilie
cath
10.12.11What a delicious and original recipe to taste Swiss chard … the whole family loved even the “Benjamin” ! I will introduce it to members of my AMAP (Association for the Maintenance of Peasant Agriculture) always on the lookout for traditional and tasty recipes to savor good organic vegetables !
Emma
20.1.12Very nice blog, mouth-watering recipes!! Have a nice week end!
Emilie
20.1.12Thank you so much !
La délicieuserie
23.6.14Mhhhhh en voilà une bonne idée pour mes blettes qui n’en finissent pas! I note 🙂 Thank you for these great recipes; I also really liked the advice for bloggers (Besides, I took the liberty of posting the link to the page on my blog…) Beautiful day!
Emilie
29.6.14Thank you very much Aurélie, it’s super nice of you !