Make the dough: sieve the flour, mix with a pinch of salt, a
beaten egg, the fresh yeast dissolved in some milk and the
melted butter. If necessary, make the dough slightly drier by
adding a little extra flour through it. Make a ball of late covered
rise for half an hour, draft-free and at room temperature.
Make the filling: remove the veins from 2 to 3 chard leaves
and chop them. Chop the parsley. You need a soup spoonful of
it. Chop the onion. Let the butter brown slightly, then mix with
the crumbled cheese and a beaten egg. Add the vegetables,
mix and season with salt and pepper.
Roll out the dough into the buttered and floured cake mold.
Puncture the soil. Fill the cake pan to about one or two
centimeter thick.
Bake in a preheated oven at 200°C for about 15 minutes. The
cheese may not color.
Demould, let it evaporate and serve hot with some lumps
salted butter and a few turns of the pepper mill.
chard pie - tarte al djote
ingredients - info
For the filling:
200 g betachèye
(or other similar cheese)
large chard leaves
50 g of salted butter
1 onion
1 egg
parsley
pepper
The tarte al djote is a culinary specialty of the city of
Nijvel. The recipe appears for the first time in writings
dating from the thirteenth century but was probably
already in use before. The chard pie is a full meal. The
flavour makers are chard, but also the bètchèye, a
fermented cow's milk cheese. You drink this heavyweight
with a firm Chimay or a similar powerhouse.
de bètchèye
For the dough:
150 g of flour
50 g unsalted butter
2 egg
a dash of milk
10 g of fresh yeast
salt
Make the dough: sieve the flour, mix with a
pinch of salt, a beaten egg, the fresh yeast
dissolved in some milk and the melted butter. If
necessary, make the dough slightly drier by
adding a little extra flour through it. Make a ball
of late covered rise for half an hour, draft-free
and at room temperature.
Make the filling: remove the veins from 2 to 3
chard leaves and chop them. Chop the parsley.
You need a soup spoonful of it. Chop the
onion. Let the butter brown slightly, then mix
with the crumbled cheese and a beaten egg.
Add the vegetables, mix and season with salt
and pepper.
Roll out the dough into the buttered and
floured cake mold. Puncture the soil. Fill the
cake pan to about one or two centimeter thick.
Bake in a preheated oven at 200°C for about
15 minutes. The cheese may not color.
Demould, let it evaporate and serve hot with
some lumps salted butter and a few turns of
the pepper mill.
ingredients - info
For the filling:
200 g betachèye
(or other similar
cheese)
large chard leaves
50 g of salted butter
1 onion
1 egg
parsley
pepper
The tarte al djote is a culinary specialty of
the city of Nijvel. The recipe appears for the
first time in writings dating from the
thirteenth century but was probably already
in use before. The chard pie is a full meal.
The flavour makers are chard, but also the
bètchèye, a fermented cow's milk cheese.
You drink this heavyweight with a firm
Chimay or a similar powerhouse.
For the dough:
150 g of flour
50 g unsalted butter
2 egg
a dash of milk
10 g of fresh yeast
salt
chard pie
tarte al djote
the bètchèye
cheese
taste and tradition
