Tourte de blettes (apple, silverbeet/swiss chard and pine nut pie)
A recipe from the Good Food collection.
Ingredients
60 g (2 oz) sultanas
2 tablespoons brandy
400 g (13 oz) plain flour
100 g (3½ oz) icing sugar
250 g (8 oz) unsalted butter, softened and chopped
3 eggs
800 g (1 lb 10 oz) silverbeet (Swiss chard), stalks removed
100 g (3½ oz) pine nuts, toasted
3 green cooking apples
1 teaspoon grated lemon rind
115 g (4 oz) mild goat's cheese
1 egg yolk, extra, for glazing
icing sugar, extra, for dusting
Method
Step 1
Soak the sultanas in the brandy. Sift the flour and 1 tablespoon icing sugar into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well, add 1 egg and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Add 1 tablespoon water if the mixture is a little dry. Gather together and lift onto a lightly floured work surface. Press into a ball and flatten to a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
Step 2
Preheat the oven to moderate 180°C (350°F/Gas 4). Heat a baking tray in the oven.
Step 3
Wash the silverbeet and pat dry. Place in a food processor with 2 eggs and the remaining icing sugar. Process to chop the silverbeet and combine, but don't overprocess. Transfer to a bowl. Drain the sultanas and add to the bowl with the pine nuts. Season with salt and pepper.
Step 4
Bring the pastry to room temperature, then break into two portions. Roll one half and use to line a 26 cm (10½ inch) loose-based tart tin.
Step 5
Peel the apples, slice thinly and toss with the lemon rind. Place the silverbeet on the pastry and top with the crumbled goat's cheese. Spiral the apples on top, making one or two layers.
Step 6
Roll out the remaining pastry and cover the pie. Trim off the excess pastry and seal the edges with a little water. Crimp the edges.
Step 7
Brush the pie with the egg yolk and bake for 45–50 minutes, until golden. Cool slightly. Dust with icing sugar. Serve warm.
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