Swiss chard pie

Tourte de blettes

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 15

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This is a speciality of Nice and dates back to 1393! It is an odd combination of sweetened chard and apple encased in pastry but, once tasted, is something that you will crave for the lovely combination of flavours.



  • 200 g (7 oz) plain flour
  • 2 tsp baking powder


Preheat the oven to 200°C/400°F/Gas 6. Make the pastry: combine the flour, baking powder, sugar and salt in a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg and milk, mix to form a ball, then wrap in cling film and place in the fridge to rest for 1 hour