Tourte Aux Blettes
Serving size: Serves 8
Cuisine type: FrenchCooking time: More than 1 hour
Tourte aux blettes dates back to the 14th century. It is a specialty of Nice. It sometimes contains apples or pine nuts.
INGREDIENTS
For the pastry:
2 cups plain flour
3 Tablespoons caster sugar
½ cup (125mls) olive oil
½ cup cold water
For the filling:
1 cup raisins
1/3 cup brandy
2 eggs
2 egg yolks
2 Tablespoons caster sugar
300mls cream
500g silverbeet, washed and white stalk removed, steamed and chopped
METHOD
Icing sugar for dusting
Sift flour, sugar and a pinch of salt onto the bench. Drizzle over olive oil. Make a well in the centre of the flour and pour in water. Gently bring the mixture together and knead until smooth, being careful not to over knead. Bring together to form a disc and refrigerate for a couple of hours.
Place raisins in a bowl, cover with brandy.
Preheat oven to 180°C.
Roll out pastry, and press into a 26cm collapsible tart tin. Cover with baking paper and then baking beads or rice and bake for 10 minutes. Remove beads and baking paper and cook a further 10 minutes. Remove from oven.
Mix together eggs, egg yolks sugar, cream and raisins. Fold through chopped spinach. Pour into cooked pastry. Bake for 40- 45 minutes, or until golden.
Serve sprinkled with icing sugar.
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