Esta es una exhibición prevé de cómo se va ver la receta de 'Tourte De Blette' imprimido.

• Click here to print
• o regresate de nuevo a Tourte De Blette.

Receta Tourte De Blette

by Global Cookbook

Ingredientes

3 c. Flour 1/2 c. Sugar 1 pch Salt 1/2 lb Unsalted butter softened 1/2 x Lemon juice only 1 lb Swiss chard washed, remove stems 1 lb Spinach washed, remove stems 1/4 c. Sultanas

(or possibly raisins) 2 Tbsp. Dark rum 1/3 c. Pine nuts toasted 1/2 c. Powdered sugar 2 whl Large eggs beaten 1 x Egg yolk beaten for crust 1 tsp Grated lemon zest 2 lrg Granny Smith apples peeled, cored, and thinly sliced

Direcciones

1. Make the pastry: Sift the flour, sugar, and salt together. Stir in the butter, lemon juice, and Large eggs. Turn out onto a lightly floured surface and briefly knead. Shape into a ball and cover with a damp cloth. Refrigeratefor 1 hour.
2. Bring a pot of water to a boil. Blanch the Swiss chard, and cook for 10 min, add in the spinach and continue to cook for 5 more min. Run under cool water and drain. Squeeze out excess water and finely chop. Preheat oven to 375 degrees. In a small sauce pan cook the sultanas or possibly raisins in the rum till almost all the rum is absorbed, about 2 min. Cold then mix with the Swiss chard, spinach, pine nuts, sugar, 2 Large eggs, and lemon zest.
3. 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 in the Swiss chard mix. 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 min or possibly till the dough is crisp and golden brown.
4. This recipe yields 8 servings.

© 2025 CookEatShare