{"id":1082,"date":"2013-03-27T22:21:36","date_gmt":"2013-03-27T21:21:36","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1082"},"modified":"2013-03-27T22:21:36","modified_gmt":"2013-03-27T21:21:36","slug":"tourte-aux-blettes-swiss-chard-pie-from-nice","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/tarts\/tourte-aux-blettes-swiss-chard-pie-from-nice","title":{"rendered":"Tourte aux blettes – Swiss chard pie from Nice"},"content":{"rendered":"

Last month I registered on the Daring Bakers<\/a> <\/strong>website.<\/p>\n

It is a community of people<\/strong> passionate\u00a0 about cuisine and pastry: every month there is a challenge with a theme<\/strong> and participants can bake and proudly post the results on their blogs.<\/p>\n

Ruth from Makey-Cakey<\/a> was our March 2013 Daring Bakers\u2019 challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!<\/em><\/p>\n

As soon as I read “hidden veggies<\/strong>“, I thought of the famous (at least here) Tourte aux blettes<\/strong>, the traditional Swiss chard sweet pie from Nice<\/strong>, so I decided to give it a try.<\/p>\n

\"Tourte<\/a><\/p>\n

Although the original pie usually resembles granny’s apple pie in shape (therefore with tart dough covering completely the filling), I decided to make a crumble version<\/strong>: sweet tart dough for the bottom, and streusel<\/strong> topping for the top part.<\/p>\n

\"Tourte<\/a><\/p>\n

The pie contains Swiss chard, pine nuts, dried raisins and apples<\/strong>. The smell of chard was not so pleasant for me<\/em>,\u00a0 but the taste was very sweet and buttery<\/strong>. Even if you don’t like Swiss chard (like me!), you should definitely try this!<\/p>\n

\"Tourte<\/a><\/p>\n

 <\/p>\n

\n \n

Tourte aux blettes fa\u00e7on crumble \u2013 Swiss chard crumble pie<\/h2>\n
\n \n \"\"Print recipe<\/a>\n