Tourte de Blette
- 3 cups flour
- 1/2 cup sugar
- Pinch of salt
- 1/2 pound unsalted butter, softened
- Juice of 1/2 lemon
- 2 eggs
- 1 pound swiss chard, washed, stems removed
- 1 pound spinach, washed, stems removed
- 1/4 cup sultanas, or raisins
- 2 tablespoons dark rum
- 1/3 cup pine nuts, toasted
- 1/2 cup powdered sugar
- 2 eggs, beaten plus 1 egg yolk beaten, for crust
- 1 teaspoon grated lemon zest
- 2 large Granny Smith apples, peeled, cored, and thinly sliced
- 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.
flour, sugar, salt, butter, lemon, eggs, swiss chard, sultanas, dark rum, pine nuts, powdered sugar, eggs, lemon zest, apples
Taken from www.foodnetwork.com/recipes/emeril-lagasse/tourte-de-blette-recipe.html (may not work)