Tourta de Blea (Chard Pie) is a traditional Monegasque (from Monaco) recipe for a classic sweet vegetarian dessert pie of chard, apples, sugar, pine nuts and cheese baked in a rich shortcrust shell. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Chard Pie (Tourta de Blea).
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The use of chard in recipes is very much a feature of Monegasque cookery and this is a classic example of the type — in essence this is a sweet vegetarian apple and chard pie. This dessert is also a feature of Niçoise cuisine.
Ingredients:
For the Pastry:
500g plain flour
200g butter
150g granulated sugar
2 eggs
pinch of salt
water to bind
For the Filling:
1 bunch young and tender Swiss chard leaves
50g finely-grated Parmesan cheese
2 eggs
6 eating apples
100g raisins (soak in 4 tbsp rum for 1 hour)
100g pine nuts
50ml eau-de-vie de marc
150g brown sugar
1 tbsp olive oil
pinch of freshly-ground black pepper
Method:
For the dough, sift the flour into a bowl. Form a well and add the beaten eggs to this along with the sugar and salt. Mix together with your fingertips, bringing the flour into the liquid ingredients. Add just enough water to bring the ingredients together as a dough. Cover with clingfilm (plastic wrap) and set aside to rest in the refrigerator for 60 minutes.
Remove the midribs from the chard leaves then shred the leaves into pieces 5mm wide. Wash the chard several times in water then soak in a bowl of water for 15 minutes (this helps remove the bitterness from the leaves).
Drain the leaves and cut into 3cm lengths. In a bowl, mix together the Parmesan cheese, brown sugar, eau-de-vie de marc, raisins, 1 tbsp olive oil and 2 eggs. Beat well to combine then stir in the prepared chard.
Divide the pastry into two equal-sized pieces. Roll out until large enough to cover the base and sides on a 30cm diameter pie dish. Spoon in the chard mixture and pack down slightly.
Core the apples and slice into wedges. Arrange these in neat concentric rings over the top of the filling then scatter over the pine nuts. Roll out the remaining pastry and use to cover the pie. Crimp together the edges to seal using the tines of a knife then cut off the excess pastry.
Prick the surface of the pastry with a fork then transfer to an oven pre-heated to 180C and bake for about 40 minutes or until the pie is cooked through and the top is golden brown. Dust with icing sugar and allow to cool completely before slicing and serving.
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