For Weekend in a French Kitchen this week, we had to make Sweet Swiss Chard Tourte.
Despite the "sweet" moniker, I fully expected this to be savoury - but it wasn't. If you have trouble imagining chard in a sweet pie, you wouldn't be alone, but this was truly delicious.
Take blanched Swiss chard, honeyed pine nuts and raisins, put them in a sweet dough with an egg and cream filling, and bake - et voila:
You have a rather delicious sweet pie, which defies definition but is really good. This may be my favourite Café Boulud recipe so far.
To see what the others thought of this dish, visit the LYL section of the Weekend in a French Kitchen website.
5 comments:
OOh this is popular in Monaco and Nice and we really enjoyed it too! :D
Your favorite Boulud recipe so far! That's awesome! I made mine, but totally didn't take any photos. :/
Looks great but I passed on this one.
Pics look great.....this looks so delicious!!!!
Well if this is your favorite so far, I really do need to try it. It's funny that I have never tried Swiss Chard before for some reason as we love greens and I think I have had most all of them but not the Swiss Chard. I will change that soon. Yours is very inspiring and looks delicious and beautiful at the same time!
Post a Comment