Tourte de blettes


  • 50g raisins

  • 3 tbsp cider brandy or brandy

  • Leaves from 1kg chard, stripped from stems, washed

  • 2 large eggs, lightly beaten

  • 50g pine nuts, lightly toasted

  • Finely grated zest of 1 lemon

  • 35g caster sugar

  • 2 dessert apples (about 250g total) 

  • Icing sugar, to serve

For the sweet shortcrust pastry:

  • 300g plain flour

  • 50g icing sugar

  • Pinch of salt

  • 175g cold, unsalted butter, cut into cubes

  • 1 large egg yolk

  • About 75ml cold milk (or water)


  1. Combine the raisins and brandy, and leave to soak for a few hours.

  2. To make the pastry, put the flour, sugar and salt in a food processor and blitz briefly to combine (or sieve into a bowl). Add the butter and blitz (or rub in with your fingertips) until the mix resembles breadcrumbs. Add the egg yolk and enough milk or water to bring the dough into large clumps, tip out on to a lightly floured surface and knead lightly into a ball. Wrap in clingfilm and chill for 30 minutes.

  3. Heat the oven to 200C/400F/gas mark 6. Put the chard leaves in a pan with just the water that clings to them from washing. Cover and cook over a medium-low heat until wilted, tip into a colander and leave to drain. When cool enough to handle, squeeze out excess liquid, and chop.

  4. Combine the chopped chard with the eggs, pine nuts, lemon zest, sugar and raisins (plus their liquor). Grate the apples, squeeze out as much liquid as you can, and stir in, too.

  5. Roll out two-thirds of the pastry fairly thinly on a floured surface and use to line a 24cm, loose-bottomed flan tin. Trim the excess from the edges. Spread the chard mixture in the pastry case. Brush a little milk or beaten egg around the rim of the pastry. Roll out the remaining pastry to form a lid, place over the tart, press down lightly to seal, and trim. Make a couple of slits in the middle of the lid so steam can escape. Bake for 30 minutes, until golden brown on top. Leave to cool for a few minutes in the tin, then remove the side of the tin, put the tart on a rack and dust with icing sugar. Serve warm.

Vicky Skingley