Tourte Aux Blettes

Tourte Aux Blettes

Serving size: Serves 8
Cuisine type: French
Cooking time: More than 1 hour
Cooking method: bake
Season: All year round


Tourte aux blettes dates back to the 14th century. It is a specialty of Nice. It sometimes contains apples or pine nuts.
INGREDIENTS

For the pastry:
2 cups plain flour
3 Tablespoons caster sugar
½ cup (125mls) olive oil
½ cup cold water

For the filling:
1 cup raisins
1/3 cup brandy
2 eggs
2 egg yolks
2 Tablespoons caster sugar
300mls cream
500g silverbeet, washed and white stalk removed, steamed and chopped

METHOD

Icing sugar for dusting



Sift flour, sugar and a pinch of salt onto the bench. Drizzle over olive oil. Make a well in the centre of the flour and pour in water. Gently bring the mixture together and knead until smooth, being careful not to over knead. Bring together to form a disc and refrigerate for a couple of hours.

Place raisins in a bowl, cover with brandy.

Preheat oven to 180°C.

Roll out pastry, and press into a 26cm collapsible tart tin. Cover with baking paper and then baking beads or rice and bake for 10 minutes. Remove beads and baking paper and cook a further 10 minutes. Remove from oven.

Mix together eggs, egg yolks sugar, cream and raisins. Fold through chopped spinach. Pour into cooked pastry. Bake for 40- 45 minutes, or until golden.

Serve sprinkled with icing sugar.



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