Tourte de Blettes

Name: Tourte de Blettes (Apple, Spinach and Pine Nut Pie)
Yield: For 8 people
Cuisine: France
Ingredients: 2 tablespoons currant jelly; 1 cup cooked and thoroughly drained chopped spinach (2 10-ounce packages frozen chopped spinach or 2 pounds fresh spinach); ½ cup confectioners’ sugar; ¼ to ½ pound bland cheese, such as Gouda or a mild Cheddar, diced; 4 tablespoons pine nuts; about 1 tablespoon salt; ½ cup sugar; 1 cup sweet butter, softened; 2 tablespoons dark rum; 4 large Golden Delicious or Granny Smith apples; 2 beaten eggs grated rind of 1 lemon; 2 eggs, beaten; 3 cups unbleached flour; 3 tablespoons confectioners’ sugar

Apple, Spinach and Pine Nut Pie

Preparation info

For
8
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a curious blend of apples, raisins, and spinach or Swiss chard (this is what is used in Nice) baked in a light pie. It is one of Nice’s traditional and most beloved desserts, and although it may seem odd to you at first, it will probably become one of the staples for your picnics and buffets. It can be eaten warm or cold.

Ingredients

Pastry

3 cups unbleached flour
2 eggs, beaten
1 cup

Europe
France
Dessert
Mediterranean
Vegetarian

Method

Working quickly with the tips of your fingers, mix all the ingredients together on a well-floured board. Pound and stretch the dough away from you with the heel of your hand to be sure all ingredients are well blended. Shape the dough into a ball, cover with a clean cloth, and leave for 2 hours at room temperature.

Peel the apples and cut two of them into small cubes. Put the raisins an