Tarte al d'jote
Preparation time: 1 hour
Cooking time: 10 minutes
Ingredients - serves 6
Ingredients for a 24cm diameter tart
- 150g plain flour, plus 20g for dusting
- 50g unsalted butter, melted
- 1 egg + 1 egg yolk
- 20ml milk, chilled
- 10g yeast dissolved in warm milk with a pinch of sugar
- 1 pinch salt
- 1 Nivelles Boulette cheese (approx 200g) or similar
- 2 hand-sized leaves of chard (with stalk removed)
- 1 tsp chopped parsley
- ½ onion (about the size of a walnut)
- 1 egg
- pinch of salt
- 2 twists ground pepper (maximum)
- 50g salted butter, melted until hazelnut-coloured
Sieve the flour and salt into a bowl and add the egg and egg yolk and then the yeast mixture and mix well. Add the melted butter and chilled milk and continue mixing until you obtain a smooth dough.
Dust the dough with the rest of the flour to dry it.
Roll it into a ball and put aside to rise.
While the dough is rising, mix the cheese with the egg, hazelnut-brown melted butter, salt and pepper. Then mix in the chopped chard and parsley.
Line a well-buttered tart tin with the pastry, and brush the edges with beaten egg and sprinkle with salt.
Cover the pastry with the cheese mixture to a depth of about 8mm.
Bake in a hot oven (220°C) until the pastry is golden brown (approx 10 minutes).
Serve hot, dotted with knobs of salted butter, as a Tarte Al d’Jote must always be Nice and hot, nice and soft, for the butter to trickle down it.
Eric Boschman’s suggested drink accompaniment: “Jean de Nivelles Ambrée” beer