SWEET
Torta dé bléa
The Torta dé bléa is a sweet pie with chard originating from the Nice region. The traditional version often calls for the raisins to be soaked overnight in Rum or Brandy and also the addition of parmesan, yes parmesan, giving it a slight umami taste… This crispy dough, and the sweetened chard is guaranteed to satisfy any taste buds and it is a real delight!
The preparation is relatively long, but the result deserves a little trouble. And here is my version, there are may variants with slight differences in preparation, each family having “their” own recipe.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
- Serving Size6-8
- Resting TimeLeave 1 hour for dough to rest
Dough
- 300 g Spelt flour
- 150 g Ground almonds
- 100 g Butter
- 75 g Sugar
- 2 Eggs
- ½ Tsp. Yeast
- A pinch of salt
- 2 Tsp. Orange blossom
- A little water if necessary
Garnish
- 350 g Chard (young and tender)
- 2 Eggs
- 3 Apples
- 50 g Currants
- 20 g Pine nuts
- 25 g Almond powder
- 25 g Parmesan
- 75 g Brown sugar
- 1 Tbsp. Olive oil
Method
Preheat your oven to 200°C/392°F.
First Make Your Dough
In a mixer bowl fitted with a hook, mix flour, yeast and ground almonds. Add the butter cut in small dices, mix well to incorporate the butter into the flour.
Form a well in the bowl and pour in the eggs previously beaten. Mix until a ball starts to form. Add a little water if the dough is not staying in a ball, no more than ¼ tsp at a time.
Clean and trim your chard by removing the hard stem and chop finely. Rinse your chard 2 or 3 times in cold water. This step is important; it will remove the bitterness of the chard.
Now drain the chard using the strainer and squeeze gently to remove as much water as possible.
In a clean bowl, beat the two eggs, add the olive oil, parmesan, brown sugar, brandy, raisins and pine nuts.
Mix well and add the chopped chard. Mix well again until the chard is completely coated with the mixture.
Peel the apples and cut them into small pieces, and keep aside. Butter your pie dish.
Take your dough out of the fridge and cut into 2 balls. On a floured work surface roll the first dough and place this at the bottom of the pie, leaving the dough 3 or 4 cm outside the mould.
Pour the filling on the bottom of the dough and spread it evenly. Scatter the apple pieces evenly over the entire surface of the filling.
Roll the second ball of dough, and cover the pie.
Press lightly with your fingers to glue the two layers together and press the dough against the edge of the mould. Prick the top of the pie with a fork.
Bake the pie at 200° C for about 45 minutes (variable depending on the oven): modulate the temperature during cooking if necessary by lowering to 180° C.
Remove from the oven when the dough has taken a nice golden colour!
Allow to cool at room temperature and sprinkle with icing sugar.
Enjoy… Bon appetit! ♥♥♥
