Tarte aux Blettes
A surprising Monaco tart with Swiss chard, pine nuts, and currants in sweet pastry.
About This Recipe
Tarte aux Blettes is Monaco's most unexpected speciality — a sweet pastry shell filled with Swiss chard mixed with pine nuts, raisins, eggs, and sugar. The combination of savoury chard with sweet, fruity filling sounds unusual but is utterly addictive. It has been made along the Riviera coast since the Renaissance and remains a fiercely proud local tradition.
Ingredients
Serves 8
- 300 gshortcrust pastry (homemade or shop-bought)
- 400 gSwiss chard leaves, blanched and squeezed dry
- 60 gpine nuts
- 60 gcurrants or raisins
- 2 largeeggs, beaten
- 60 gcaster sugar
Instructions
- 1
Prepare the chard
Finely chop the blanched, squeezed chard. Combine with eggs, sugar, pine nuts, and currants. Mix well and season lightly with salt.
- 2
Line the tin
Roll out two-thirds of the pastry and line a 23 cm tart tin. Pour the chard filling in evenly.
- 3
Top and crimp
Roll remaining pastry and lay over the filling. Trim, press the edges together to seal, and crimp. Brush with a little beaten egg.
- 4
Bake
Bake at 180 °C for 35–40 minutes until the pastry is deeply golden.
- 5
Cool and dust
Leave to cool completely. Dust with icing sugar and serve at room temperature.
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Pro Tips
- →
Squeeze the chard extremely dry to prevent a soggy base.
- →
The tart is better the next day when the flavours have melded.
- →
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
- →
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Variations
- •
Add grated apple or pear to the filling for extra moisture and sweetness.
- •
Use filo pastry for a crisper, lighter shell.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Keeps at room temperature up to 2 days; refrigerate up to 4 days.
History & Origin
Tarte aux Blettes appears in Monegasque cookbooks as early as the 1700s and reflects the Arabic influence on medieval Mediterranean sweet-savoury cuisine.
Frequently Asked Questions
Is it served hot or cold?
Traditionally at room temperature — though a warm slice is also delicious.
Can I substitute the chard?
Spinach works, but chard gives the correct flavour.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (160g / 5.6 oz) · 8 servings total
Time Summary
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