Spinach Apple Gouda Pie Tourte De Blettes Recipes

TOURTE DE BLETTE

Steps:

• Make the pie pastry in the usual way and chill for 30 minutes or until firm. Line a 10-inch pie pan with two-thirds of the dough and chill 15 minutes, or until firm.
• Preheat oven at 375 degrees.
• Bake the pastry and leave to cool.
• Make the filling: Set the raisins in milk for 30 minutes, then simmer them in the milk for 20 minutes or until soft. Drain and discard the milk.
• Remove the ribs from the chard and use only leaves. Add leaves to a large pot of boiling water and boil for three to four minutes. Drain and rinse under cold running water. Drain again and squeeze out excess liquid. Chop the chard and mix it with raisins, apples, pine nuts, jelly, sugar, cheese, eggs, lemon rind and rum.
• Spoon the filling into the baked shell. Roll out the remaining dough in a thin layer and use a pan lid to cut a circle a little larger than the diameter of the top of the pie shell. Set the circle on top, pressing to stick it to the edges of the baked shell and bake for one hour or until the dough is golden brown. Let it cool in the pan and serve at room temperature, sprinkled, if you like, with sugar.

SPINACH-APPLE-GOUDA PIE (TOURTE DE BLETTES)

Steps:

• Soak raisins in heated rum for 10 minutes.
• Roll out bottom crust, and line a 9" baking dish.
• Mix all filling ingredients well, and put into bottom crust. Put on top crust, crimp edges well, and prick a few times to create air vents.
• Bake at 350 until golden brown, about 40 minutes. Cool and dust with confectioner's sugar.
• Freezes well.
• (I sometimes make these into little bite-sized appetizers by cutting the dough in 3" circles with a fluted biscuit cutter, adding 2 t filling, folding over, and sealing by crimping the edges with a fork.).