Flat Tart of Brousse and Chard

Tarte de brousse aux blettes

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Brousse, also known as recuite, is a fresh curd cheese made with sheep’s or goat’s milk. Hyelzas in the Lozère is famous for brousse made with the milk of sheep that feed high up on the rugged Causse Méjean, with its dry, herb-rich pastures. Also worth seeking out is brousse de Rove, made from the milk of a handsome race of hardy goats living in the windy Bouches-du-Rhône and feeding on the aromatic native plants of the garrigue. To make brousse, th