Free Recipe Tourte De Blette
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Tourte De Blette Recipe
=== PASTRY ===
3 c Flour
1/2 c Sugar
1 pn Salt
1/2 lb Unsalted butter; softened
1/2 Lemon; juice only
=== FILLING ===
1 lb Swiss chard; washed, remove
-stems
1 lb Spinach; washed, remove
-stems
1/4 c Sultanas
(or raisins)
2 tb Dark rum
1/3 c Pine nuts; toasted
1/2 c Powdered sugar
2 Whole Eggs; beaten
1 Egg yolk beaten; for crust
1 ts Grated lemon zest
2 lg Granny Smith apples; peeled,
-cored,
; and thinly sliced
Tourte De Blette Preparation
Make the pastry: Sift the flour, sugar, and salt together. Stir in the butter, lemon juice, and eggs. Turn out onto a lightly floured surface and briefly knead. Shape into a ball and cover with a damp cloth. Chill for 1 hour. Bring a pot of water to a boil. Blanch the Swiss chard, and cook for 10 minutes, add the spinach and continue to cook for 5 more minutes. Run under cold water and drain. Squeeze out excess water and finely chop. Preheat oven to 375 degrees. In a small sauce pan cook the sultanas or raisins in the rum until almost all the rum is absorbed, about 2 minutes. Cool then mix with the Swiss chard, spinach, pine nuts, sugar, 2 eggs, and lemon zest. Lightly butter a 12-inch by 10-inch baking dish. Divide the dough into a one third piece and a two third piece. On a lightly floured surface, roll the two thirds portion of dough into 1/8-inch thick rectangle. Line the bottom and sides of the baking dish. Prick all over with a fork and add the Swiss chard mixture. Arrange the apples in a single layer over the chard. Roll out the remaining dough to 1/8-inch thick rectangle. Cover the filled baking dish with the dough. Crimp edges, trim excess and prick with a fork. Brush the top with the beaten egg yolk. Bake for 30 minutes or until the dough is crisp and golden. This recipe yields 8 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2252 broadcast 07-12-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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