Kue Tarte Bayam Pedesaan: Pai Bayam Swiss Provençal
(Rustic Tourte de Blettes: A Provencal Swiss Chard Pie)
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23
Mei 05, 2025
Laporkan Masalah
Bahan
-
300 grams Tepung serbaguna
(For the pastry dough)
-
175 grams Mentega tanpa garam
(Cold, cubed for dough)
-
80 ml Air dingin
(Add gradually to form dough)
-
300 grams Swiss chard stalks
(Tough stalks, chopped)
-
500 grams Swiss chard leaves
(Washed and chopped)
-
3 large Telur
(One for egg wash)
-
250 grams Ricotta cheese
(Fresh ricotta, for filling)
-
80 grams Grated Parmesan cheese
(Adds nutty flavor)
-
2 pieces Siung bawang putih
(Finely minced)
-
1 tbsp Thyme Segar
(Leaves only, finely chopped)
-
2 tbsp Peterseli segar
(Cincang)
-
3 tbsp Minyak zaitun extra virgin
(For sautéeing)
Garam, to taste
Lada hitam, to taste
-
1/4 tsp Pala
(Freshly grated, for filling)
(For the pastry dough)
(Cold, cubed for dough)
(Add gradually to form dough)
(Tough stalks, chopped)
(Washed and chopped)
(One for egg wash)
(Fresh ricotta, for filling)
(Adds nutty flavor)
(Finely minced)
(Leaves only, finely chopped)
(Cincang)
(For sautéeing)
(Freshly grated, for filling)
Nutrisi
- Porsi: 6
- Ukuran Porsi: 1 slice (approx. 150g)
- Calories: 380 kcal
- Carbohydrates: 30 g
- Protein: 15 g
- Fat: 22 g
- Fiber: 6 g
- Sugar: 4 g
- Sodium: 400 mg
- Cholesterol: 110 mg
- Calcium: 220 mg
- Iron: 4.2 mg
Instruksi
-
1 - Make the Pie Dough:
Combine flour and cold cubed butter in a bowl and rub together until mixture resembles coarse crumbs. Add cold water gradually, mixing until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
-
2 - Prepare the Swiss Chard:
Separate stalks and leaves. Chop stalks finely. Cooking the stalks first with olive oil until tender, then add minced garlic and chopped leaves. Sauté until leaves are wilted and moisture evaporates. Season with salt, pepper, thyme, and parsley. Set aside to cool.
-
3 - Prepare the Filling:
In a large mixing bowl, beat 2 eggs and combine with ricotta, grated Parmesan, cooled chard mixture, and a pinch of nutmeg. Mix well and adjust seasoning.
-
4 - Assemble the Tourte:
Preheat oven to 190°C (375°F). Roll out two-thirds dough on floured surface into a circle to line a 24cm pie dish. Pour filling inside. Roll remaining dough to cover pie, crimping edges to seal. Cut small slits on top to vent.
-
5 - Bake the Pie:
Brush the top with beaten egg and bake for 40-45 minutes until golden brown and cooked through. Let cool slightly before slicing and serving.
Combine flour and cold cubed butter in a bowl and rub together until mixture resembles coarse crumbs. Add cold water gradually, mixing until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Separate stalks and leaves. Chop stalks finely. Cooking the stalks first with olive oil until tender, then add minced garlic and chopped leaves. Sauté until leaves are wilted and moisture evaporates. Season with salt, pepper, thyme, and parsley. Set aside to cool.
In a large mixing bowl, beat 2 eggs and combine with ricotta, grated Parmesan, cooled chard mixture, and a pinch of nutmeg. Mix well and adjust seasoning.
Preheat oven to 190°C (375°F). Roll out two-thirds dough on floured surface into a circle to line a 24cm pie dish. Pour filling inside. Roll remaining dough to cover pie, crimping edges to seal. Cut small slits on top to vent.
Brush the top with beaten egg and bake for 40-45 minutes until golden brown and cooked through. Let cool slightly before slicing and serving.
Informasi Lebih Lanjut: Kue Tarte Bayam Pedesaan: Pai Bayam Swiss Provençal
Tourte de Blettes Provençale: A Provencal Heritage in Every Slice
Tourte de Blettes Provençale is a traditional savory pie hailing from the Provence region of France, known for its aromatic herbs and fresh, hearty ingredients. This unique dish prominently features Swiss chard (blettes) which is abundant in Mediterranean diets, celebrated for its slightly earthy, sweet flavor enhanced beautifully with herbs like thyme and parsley.
The pie is defined by a tender, buttery shortcrust pastry encasing a filling of swiss chard stalks and leaves sautéed with garlic and herbs, creamy ricotta, and nutty Parmesan cheese—a well-balanced combination pleasing both vegetarians and savory pie lovers alike. Nutmeg, while optional, adds depth and warmth.
Tourte de Blettes has humble peasant origins yet today is a culinary symbol of rustic Provencal charm often enjoyed with a light green salad and a glass of local rosé wine. Baking this dish allows the filling flavors to meld, yielding a golden, savory crust with a luscious interior.
For best results, chilling the dough and removing excess moisture from the chard mixture ensures a flaky crust and a moist filling without sogginess. Experiment with herb blends or add pine nuts for texture. This recipe celebrates French culinary tradition, simple ingredients, sustainable eating seasonally, and the heartfelt pleasure found in sharing food inspired by place and culture.
