Recipes · French · Pies
Tourte de Blettes (Sweet Swiss Chard Pie from Nice)
One serving has 465 kcal and 10 g protein, and at least a fifth of a woman's daily need of vitamin K (559%), manganese (55%), vitamin A (47%), selenium (36%), thiamin (35%) and riboflavin (34%). Ready in 175 minutes.
- Preparation: 135 min
- Cooking: 40 min
- Makes: 1 serving (209 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 8 g Raisins
- 3 g Rum
- 40 g Plain flour
- 10 g Caster sugar
- 0.1 g Salt
- 16 g Cold unsalted butter, diced
- 15 g Eggs, beaten
- 4 g Cold water
- 60 g Swiss chard leaves (green part only)
- 8 g Light brown sugar
- 4 g Parmesan, finely grated
- 0.1 g Black pepper
- 5 g Pine nuts
- 35 g Apples (such as reinette or Golden Delicious)
- 1 g Icing sugar, for dusting
Method
- Makes one 26 cm double-crust tourte, cut into 10 slices; the amounts are for one slice, so multiply every ingredient by 10 for the whole pie. Put the raisins to soak in the rum.
- For the pastry, mix the flour, caster sugar and salt, rub in the butter until it looks like breadcrumbs, then add a third of the beaten egg and the water and gather it into a soft dough. Wrap and chill for 30 minutes.
- Strip the chard leaves from their white stalks (keep the stalks for another dish), wash and dry them, roll them up and shred them very finely. Squeeze them hard, a handful at a time, to press out as much water as you can: in Nice the leaves go in raw.
- In a large bowl, beat the rest of the eggs with the brown sugar, Parmesan and pepper, then mix in the chard, the raisins with their rum and the pine nuts.
- Heat the oven to 180 °C (350 °F). Roll out a little more than half the pastry to 3 mm and line a 26 cm tart or pie tin. Spread the chard filling in it. Peel, core and thinly slice the apples and lay them over the top.
- Roll out the rest of the pastry, lay it over the apples and pinch the edges together to seal. Prick the lid all over with a fork.
- Bake for 35-40 minutes, until the pastry is golden. Leave to cool for at least 1 hour and dust with the icing sugar before serving; it is eaten at room temperature, and is as good cold the next day.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 465 kcal | 22% |
| Carbohydrates | 63.8 g | |
| Water | 113 mL | |
| Fiber | 3.5 g | 12% |
| Protein | 9.7 g | 20% |
| Tryptophan | 0.11 g | |
| Threonine | 0.33 g | |
| Isoleucine | 0.45 g | |
| Leucine | 0.73 g | |
| Lysine | 0.46 g | |
| Methionine | 0.2 g | |
| Cystine | 0.15 g | |
| Phenylalanine | 0.49 g | |
| Tyrosine | 0.31 g | |
| Valine | 0.51 g | |
| Histidine | 0.24 g | |
| Fat | 19.4 g | |
| Monounsaturated | 5.6 g | |
| Polyunsaturated | 2.7 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.4 g | |
| Saturated | 9.5 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 92.9 mg | |
| Calcium | 111 mg | 11% |
| Copper | 0.28 mg | 31% |
| Iron | 3.8 mg | 21% |
| Magnesium | 79.4 mg | 26% |
| Manganese | 0.99 mg | 55% |
| Phosphorus | 173 mg | 25% |
| Potassium | 438 mg | 9% |
| Selenium | 20 µg | 36% |
| Sodium | 243 mg | |
| Zinc | 1.2 mg | 15% |
| Thiamin (vitamin B1) | 0.38 mg | 35% |
| Riboflavin (vitamin B2) | 0.37 mg | 34% |
| Niacin (vitamin B3) | 3 mg | 21% |
| Pantothenic acid (vitamin B5) | 0.59 mg | 12% |
| Pyridoxine (vitamin B6) | 0.14 mg | 11% |
| Folate (vitamin B9) | 92.7 µg | 23% |
| Cobalamin (vitamin B12) | 0.21 µg | 9% |
| Choline | 63.6 mg | 15% |
| Vitamin A | 326 µg | 47% |
| Vitamin C | 19.8 mg | 26% |
| Vitamin D (D2 + D3) | 13.1 IU | 2% |
| Vitamin E | 2.3 mg | 15% |
| Vitamin K | 503 µg | 559% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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