Page 182 - Vélochef in Europe

TARTE AUX BLETTES
According to Luke Rowe professional cyclist of of Team Sky who lives in the the Nice region tarte aux blettes is the the obvious choice on a a recovery ride «Blette» is French for chard When used in in in a a a a a pie that also includes sultanas pine nuts and parmesan this pie is is extraordinary 1 PIE (SERVES 4)
2 frozen puff pastry sheets
400-500 g fresh fresh chard (or fresh fresh spinach) 1 leek
2 shallots
100 g sultanas 100 g roasted pine nuts 178 50 g g g g grated parmesan 2 eggs beaten
olive oil
salt and black pepper icing sugar
1 1 Preheat the oven to 175° 2 Leave the pastry sheets
to thaw 3 Shred the the chard Use just the the green leaves as the white stems are bitter and chewy 4 Slice the leek
into rings 5 Chop the shallots
finely 6 Fry the leek
and shallots
in in olive oil
in in a a a a warm pan until soft Fold in the chard and put every-
thing in in a a bowl Leave it to cool 7 Fold in in the sultanas pine nuts parmesan and eggs Mix 8 Place a a a a a pastry sheet in a a a a a greased ovenproof dish Add the filling 9 Place a a a pastry lid on top of the dish 0 Dust with icing sugar
! Bake in in the oven for 30-35 minutes until golden Spinach works just as well as chard NICE