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Tourte de Blettes
Swiss Chard and Apple Pie
- Serves
6–8
- Difficulty
Medium
By Anne Willan
Published 1981
This unusual pie has a biscuity crust, the Swiss chard giving sharpness to the sweet filling; spinach is an alternative to chard. The filling is even better if it is made ahead and chilled overnight before it is put in the pastry. Some serve this as dessert; others reduce the amount of sugar and serve the tourte as an appetizer.
Ingredients
Pie Pastry
| flour |
Method
Make the pie pastry*, and chill for 30 minutes or until firm. Line the pie pan* with two-thirds of the dough and chill for 15 minutes or until firm. Set the oven at moderately hot (190°C/375°F). Blind bake* the pastry and leave to cool.
For the filling: soak the raisins in the milk for 30 minutes, then simmer them in the milk for 20 minutes or until softened. Drain and discard the milk.