x

Recipe : *** Swiss Chard and Apple Pie

Swiss Chard and Apple Pie
  •  
  •  
  •  
  •  
Course:
Dessert

Practical information

  • Prep time
    30 min
  • Cooking
    1 h
  • Difficulty
    Very easy
  • Pause
    3 h
  • Ready in
    4 h 30
  • Price
    Very friendly budget
  • Rate:
             
 
This is a pastry (tourte) filled with sugared "blettes" (Swiss chard), although there are also "salty" versions. This tourte is a variant of the ancient "tourte d'herbes" (herb pie), which was made with just about any plant with edible leaves, such as choux (cabbage), épinards (spinach) and poireaux (leeks). The Swiss chard is popular because it grows year-round and keeps well./The tourte can be saved for several days, and re-heated in the oven for serving.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 dough
  • 1 bunch swiss chard leaves
  • 6 apples or pears
  • 2 eggs
  • pepper
  • 1 teaspoon olive oil
  • 50 g corinthe raisins
  • 50 g malaga raisins
  • 150 g brown or brown-cane sugar
  • 100 g pine nuts
  • 50 g grated parmesan
  • 50 ml brandy or orange flower water

  • Recipe preparation steps

  • 1
    Soak the raisins in rhum a few hours before starting the recipe. Preheat the oven to 400°F.
  • 2
    Prepare the Dough
  • 3
    Prepare the Filling.
  • 4
    Trim and wash the chard leaves. Roll the leaves into a cylinder a few inches thick, and cut into very thin slices. Wash the leaves thoroughly several times, until the water runs clear, thus removing any bitter taste, then drain and dry with dish towels.
  • 5
    Beat the eggs well.
  • 6
    In a large bowl, mix together the brown sugar, shreded parmesan, pine nuts, rhum-soaked-raisins, "eau-de-vie" (brandy), olive oilolive oil, and then the beaten eggs. Stir the chopped chard into the well-mixed ingredients.
  • 7
    Wash and core the apples or pears and cut them into narrow wedges. Put them aside.
  • 8
    Assembling
  • 9
    Divide the dough into two equal parts, and roll each into a thin, even layer. Press on half of the rolled dough into the bottom and sides of a 16" pie tin (tourtière).
  • 10
    Put the filling into the dough-lined tin and spread out evenly. It should be about 1" thick. Don't forget to include the juice from the bowl.
  • 11
    Cover the surface of the filling mixture with the thin slices of apple or pear.
  • 12
    Lay the second half of the rolled dough on top of the mixture, pinching down around the edges. Poke a set of fork holes across the surface of the top.
  • 13
    Bake in a hot oven until the crust starts to brown. When the upper crust has browned, lower the oven temperature to 350°F. When the inside is done, (testing in the classic way with a knife blade for sticking dough), switch off and open the oven, leaving it to cool slowly. Remove the "tourte", sprinkle the top with powdered sugar and let cool.
  • Ready !



 

Similar recipes

See all related recipes