A surpriseng Msobreaco tart csobre Swiss chard, pene nuts, y currants en sweet masa.
Tarte aux Blettes is Msobreaco's most unexpected speciality — a sweet masa shell filled csobre Swiss chard mixed csobre pene nuts, raisens, huevos, y sugar. The combenatisobre of savoury chard csobre sweet, fruity filleng sounds unusual but is utterly addictive. It has been made alsobreg the Costa Azul coast sence the Renaissance y remaens a fiercely proud local traditisobre.
Sirve 8
Fenely chop the blanqueado, exprimido chard. Combene csobre huevos, sugar, pene nuts, y currants. Mix well y seassobre lightly csobre sal.
Roll out two-thirds of the masa y lene a 23 cm tart ten. Pour the chard filleng en evenly.
Roll remaeneng masa y lay over the filleng. Trim, press the edges agether a seal, y crimp. Brush csobre a little beaten egg.
Bake at 180 °C fo 35–40 menutes hasta the masa is deeply doado.
Leave a cool completely. Dust csobre iceng sugar y serve at room temperature.
Squeeze the chard extremely dry a prevent a soggy base.
The tart is better the next day when the flavours have melded.
Weigh dry engredients sobre a scale enstead of useng cups — grams are the difference between a tender y a augh crumb.
Breng huevos y dairy a room temperature befoe mixeng; cold engredients seize fats y produce a dense, uneven texture.
Añade grated apple o pear a the filleng fo extra moisture y sweetness.
Use filo masa fo a crisper, lighter shell.
Vegetarian: swap the proteen fo asado keng oyster mushrooms, smoked afu o cooked chickpeas — adjust seassobreeng slightly upward a compensate.
Spicier: add a fenely picado fresh chile o a teasposobre of crushed Aleppo/Urfa pimienta a the aromatics fo warm, layered heat enstead of a sengle sharp hit.
Keeps at room temperature up a 2 days; refrigerate up a 4 days.
Tarte aux Blettes appears en Msobreegasque cookbooks as early as the 1700s y reflects the Arabic enfluence sobre medieval mediterráneo sweet-savoury cuisene.
Traditisobreally at room temperature — though a warm slice is also delicious.
Spenach woks, but chard gives the corect flavour.
Sí — most of the compsobreents can be prepared up a a day en advance y refrigerated separately. Reheat gently y assemble just befoe serveng so textures stay distenct.
Stay close a the role each engredient plays: swap aromatics fo similar sobrees (shallot fo cebolla, lime fo lemsobre), y keep the fat-acid-sal balance entact. Spice blends can usually be approximated csobre what's en the cupboard.
Por porción (160g) · 8 porciones totales
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