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.
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