🇧🇪 Belgium recipe

Tarte al Djote

Name: Tarte al Djote
Prep time: 50 min
Cook time: 55 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: Belgium
Ingredients: 250g plain flour, for the dough; 7g instant yeast (1 sachet), for the dough; 60g unsalted butter, softened, for the dough; 1 large egg, for the dough; 80ml whole milk, lukewarm, for the dough; Half teaspoon fine sea salt, for the dough; 500g Swiss chard or beet greens, stems removed, leaves roughly chopped; 200g Boulette de Nivelles cheese (or substitute with a ripe, strong washed-rind cheese); 4 large eggs; 200ml double cream; 1 medium onion, finely diced; 2 cloves garlic, minced; 30g unsalted butter; 2 tablespoons fresh flat-leaf parsley, chopped; Freshly grated nutmeg; Salt and freshly ground black pepper

Tarte al djote is a savory cheese and chard tart from Nivelles in Walloon Brabant, one of Belgium's oldest recorded recipes. The filling combines Swiss chard (or beet greens), eggs, and the pungent local Boulette de Nivelles cheese, an ancient soft cheese with a powerful aroma and complex flavor. Baked in a flaky pastry shell, this tart is rustic, deeply savory, and unmistakably Belgian.

Prep30 mins + 20 mins chill

Cook55 mins

Serves6

Difficultymedium

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Ingredients

250g plain flour, for the dough
7g instant yeast (1 sachet), for the dough
60g unsalted butter, softened, for the dough
1 large egg, for the dough
80ml whole milk, lukewarm, for the dough
Half teaspoon fine sea salt, for the dough
500g Swiss chard or beet greens, stems removed, leaves roughly chopped
200g Boulette de Nivelles cheese (or substitute with a ripe, strong washed-rind cheese)
4 large eggs
200ml double cream
1 medium onion, finely diced
2 cloves garlic, minced
30g unsalted butter
2 tablespoons fresh flat-leaf parsley, chopped
Freshly grated nutmeg
Salt and freshly ground black pepper