Tarte al djote

Name: Tarte al djote
Yield: Makes 4 individual tarts
Cuisine: Belgian
Ingredients: 125 g (4½ oz) salted butter, softened; ½ teaspoon ground white pepper; pinch (⅛ teaspoon) salt; 35 g (1¼ oz) Swiss chard (silverbeet), leaves only, finely chopped; 25 g (1 oz) eschalots, finely chopped; 75 g (2¾ oz) salted butter, plus extra butter, to serve; 1 egg, plus 1 egg yolk; 20 g (¾ oz) flat-leaf parsley leaves, finely chopped; 400 g (14 oz) cheese; 10 g (⅜ oz) salt; 11 g (⅜ oz) instant dry yeast; 500 g (1 lb 2 oz) plain flour; 2 eggs; 125 ml (4 fl oz) full-fat milk

Preparation info

Makes
4
individual tarts

Difficulty
Easy

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

Ingredients

For the pastry

500 g (1 lb 2 oz) plain flour
125

Method

Use four 20 cm (8 inch) top diameter x 18 cm (7 inch) base diameter x 2.5 cm (1 inch) depth pie tins, greased and floured.

To make the pastry, combine the flour, butter, yeast and salt in a large bowl or the bowl of an electric mixer fitted with a dough hook and knead until you get a coarse mixture. Add the eggs and milk and knead for 10 minutes until the dough is smooth. Cover the bowl