Tourte de blette

8 servings

Ingredients

Quantity Ingredient
1 === pastry ===
3.00 cup flour
½ cup sugar
1.00 pinch salt
½ pounds unsalted butter; softened
½ lemon; juice only
1 === filling ===
1.00 pounds swiss chard; washed, remove stems
1.00 pounds spinach; washed, remove stems
¼ cup sultanas
1 (or raisins)
2.00 tablespoon dark rum
⅓ cup pine nuts; toasted
½ cup powdered sugar
2.00 whole eggs; beaten
1.00 egg yolk beaten; for crust
1.00 teaspoon grated lemon zest
2.00 large granny smith apples; peeled, cored,
1 ; and thinly sliced

Directions

Make the pastry: Sift the flour, sugar, and salt together. Stir in the butter, lemon juice, and eggs. Turn out onto a lightly floured surface and briefly knead. Shape into a ball and cover with a damp cloth. Chill for 1 hour. Bring a pot of water to a boil. Blanch the Swiss chard, and cook for 10 minutes, add the spinach and continue to cook for 5 more minutes. Run under cold water and drain. Squeeze out excess water and finely chop. Preheat oven to 375 degrees. In a small sauce pan cook the sultanas or raisins in the rum until almost all the rum is absorbed, about 2 minutes. Cool then mix with the Swiss chard, spinach, pine nuts, sugar, 2 eggs, and lemon zest. Lightly butter a 12-inch by 10-inch baking dish. Divide the dough into a one third piece and a two third piece. On a lightly floured surface, roll the two thirds portion of dough into ⅛-inch thick rectangle. Line the bottom and sides of the baking dish. Prick all over with a fork and add the Swiss chard mixture. Arrange the apples in a single layer over the chard. Roll out the remaining dough to ⅛-inch thick rectangle. Cover the filled baking dish with the dough. Crimp edges, trim excess and prick with a fork. Brush the top with the beaten egg yolk. Bake for 30 minutes or until the dough is crisp and golden.

This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

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