Tourte Aux Bettes (Swiss Chard Tart)
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups unbleached flour
- ½teaspoon salt
- ½cup water
- ½cup extra-virgin olive oil
- 1pound swiss chard leaves, or substitute spinach
- Salt and pepper to taste
- 3large eggs
- 1cup freshly grated Parmesan cheese
The Pastry
The Filling
Nutritional analysis per serving (8 servings)
334 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 12 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 4
Place the chard in a large, shallow frying pan and season with salt and pepper. Over low heat, wilt the chard and cook until most of the liquid has evaporated.
- Step 5
Combine the eggs and the cheese in a medium-size bowl and mix until thoroughly blended. Stir in the chard, mix well, then pour the vegetable mixture into the prepared tart tin.
- Step 6
Bake until the crust is golden and the chard mixture is firm and browned, about 40 minutes. Remove from the oven to cool. Serve at room temperature.
Prepare the Pastry
- Step 2
Combine the flour and salt in a medium-size bowl. Stir in the water, then the oil, mixing until thoroughly blended. Knead briefly. The dough will be very moist, much like a cookie dough. Press the dough into a 10 ½-inch metal tart tin with a removable bottom.
Prepare the Filling
- Step 3
Wash and dry the green leafy portion of the chard, discarding the center white stem. Break up the leaves and chop them, in several batches, in a food processer.
- Wine recommendation: Chateau du Cremat, Bellet Blanc, 1985.
Private Notes
Comments
Both bettes and blettes are correct--just a regional difference in terms for the same vegetable.
You can substitute any number and mix of vegetables -- mushrooms, asparagus, summer squash, etc. -- and this will be great. I saute onion and garlic in olive oil fist, then add vegetables and any fresh herbs I have (basil, thyme and parsley are great), then mix with the eggs and cheese. I usually use a couple more eggs and a little less dough. I have been making this for years and it is a huge favorite!
It's "blettes," not "bettes." But I love this recipe.
This is delicious and easy
One of my favorite summer recipes
You can substitute any number and mix of vegetables -- mushrooms, asparagus, summer squash, etc. -- and this will be great. I saute onion and garlic in olive oil fist, then add vegetables and any fresh herbs I have (basil, thyme and parsley are great), then mix with the eggs and cheese. I usually use a couple more eggs and a little less dough. I have been making this for years and it is a huge favorite!