Since the time that I wanted to try it, I finally launched out into the manufacture of the tourta of bléa, with swiss chard from the garden of my parents.

Behind this name hides the torta with swiss chard-Nice, a dessert like no other that will surprise your taste buds.

Tourta of bléa

Ingredients (for 6 people)

For the dough

  • 170 g of flour
  • 75 g of butter
  • 15 g of sugar
  • 1 egg
  • 1 tablespoon olive oil
  • 1 pinch of salt
  • A little water

For the topping

  • The leaves of 1/2 bunch of chard
  • 3 apples
  • 75 g of brown sugar
  • 1 egg
  • 50 g of pine nuts
  • 50 g of raisins
  • 25 g of almond powder
  • 2 dried figs
  • 4 cl of rum
  • 1 tablespoon olive oil


For the dough, mix the flour, sugar and salt and then stir in the butter, egg, olive oil and a little water if necessary then stir until they form a ball and then separate the dough into two pieces 2/3 and 1/3.

Spread 2/3 of the dough into the bottom of a pie pan buttered and make sure you make up the dough.

Preheat the oven to 180°.

Chop with a knife the leaves of the chard and put raisins to macerate in the rum.
Cut an apple in small dice, as well as dried figs.

In a bowl, whisk together the egg, the almond powder, the sugar, pine nuts, diced apple, figs, grapes and their maceration, the olive oil and the chard.

Cut the other two apples into thin wedges and spread one half on the bottom of pie.
Add filling then top with the remaining apple quarters.

Cover one-third of remaining dough and solder the edges.
Make a chimney on the top of the pie and bake for 45 min.

Let cool and sprinkle generously with icing sugar.

Written by Doc

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