Torte de Blettes

Apple, swiss chard and pine kernel pie

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

This is a traditional and much-loved dessert from Nice. The surprising combination of apples with swiss chard (or spinach) and cheese is most successful. If you reduce the sugar, you can serve this as a savoury course.


For the pastry

  • 425 g (14 oz) plain flour
  • a pinch of salt<


To make the pastry, sift the flour, salt and sugar together into a bowl. Cut the butter into small pieces and rub into the flour until the mixture resembles coarse breadcrumbs. Using a fork, mix in the egg and just enough water to bind the dough together. Shape the dough into 2 discs, one larger than the other. Wrap in cling-film and refrigerate while you prepare the filling.

Place a ba