Tourte de blettes from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on July 12, 2015

    Wow, what a taste sensation - both sweet and savoury, like lunch and dessert in one. It is strange indeed, but I quite like it; the husband is not so sure (he thinks it's too much like a veggie pie and not a dessert cake). It's quite a lot of work (took me 2.5 hours, but then I'm not a trained pastry chef), and I won't be making this on a regular basis, but I'm glad I've tried it just to find out what it's like, and it's a good way to use up a lot of chard from the garden.

  • veronicafrance on January 08, 2012

    I'd long heard of tourte de blettes, a Provencal Christmas dessert made with Swiss chard, raisins, and apples, but never tried it. My curiosity got the better of me when we had some chard in our weekly veggie box, and I wish it hadn't. It turned out looking exactly like the picture in the book. We ate one small slice between us and by mutual consent threw the rest in the bin. Still, at least I know now :)

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