Tourte de blettes is a pie from Nice, France, made with Swiss chard and baked in a crust made with olive oil. The filling usually combines chard with raisins, pine nuts, Parmesan or Gruyere cheese, sugar and apples, and the finished pie is often dusted with powdered sugar. It can be served as a savory main course or as a sweet dessert, and it is one of the traditional thirteen desserts served at Christmas in Nice, also eaten on New Year's Eve. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Period, From (Year) Connections
Expresses Tradition
Source Tourte de blettes (Wikipedia)
Source Tourte de blettes (Wikipedia)
In Cuisine
Source Tourte de blettes (Wikipedia)
Uses Ingredient
Source Tourte de blettes (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Tourte de blettes (Wikipedia)
Introduction
Tourte de blettes (torta de blea in Niçois) is a pie made with Swiss chard, which can be served as a main course or as a sweet dessert.
- In Cuisine: French Cuisine, Wikipedia category list
Expresses Tradition: Christmas Feast Traditions, Lead section
It is one of the thirteen desserts of Christmas in the Niçoise version of the Provençal tradition.
Expresses Tradition: New Year Feast Traditions, Lead section
It is also traditionally eaten on New Year's Eve.
Uses Ingredient: Swiss Chard, Lead section
made with Swiss chard, which can be served as a main course or as a sweet dessert
View the Source2. Tourte de blettes (Wikipedia)
Quote
The first written recipe for the chard pie dates back to the 15th century.
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