Name: Tourte De Blette
Ingredients: === PASTRY ===; 3 c Flour; 1/2 c Sugar; 1 pn Salt; 1/2 lb Unsalted butter; softened; 1/2 Lemon; juice only; === FILLING ===; 1 lb Swiss chard; washed, remove stems; 1 lb Spinach; washed, remove stems; 1/4 c Sultanas; (or raisins); 2 tb Dark rum; 1/3 c Pine nuts; toasted; 1/2 c Powdered sugar; 2 Whole Eggs; beaten; 1 Egg yolk beaten; for crust; 1 ts Grated lemon zest; 2 lg Granny Smith apples; peeled, cored,; ; and thinly sliced

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Swiss	Essnce12	8	servings

INGREDIENTS

		=== PASTRY ===
3	c	Flour
1/2	c	Sugar
1	pn	Salt
1/2	lb	Unsalted butter; softened
1/2		Lemon; juice only
		=== FILLING ===
1	lb	Swiss chard; washed, remove stems
1	lb	Spinach; washed, remove stems
1/4	c	Sultanas
		(or raisins)
2	tb	Dark rum
1/3	c	Pine nuts; toasted
1/2	c	Powdered sugar
2		Whole Eggs; beaten
1		Egg yolk beaten; for crust
1	ts	Grated lemon zest
2	lg	Granny Smith apples; peeled, cored,
		; and thinly sliced

INSTRUCTIONS

Make the pastry: Sift the flour, sugar, and salt together. Stir in the
butter, lemon juice, and eggs. Turn out onto a lightly floured surface and
briefly knead. Shape into a ball and cover with a damp cloth. Chill for 1
hour. Bring a pot of water to a boil. Blanch the Swiss chard, and cook for
10 minutes, add the spinach and continue to cook for 5 more minutes. Run
under cold water and drain. Squeeze out excess water and finely chop.
Preheat oven to 375 degrees. In a small sauce pan cook the sultanas or
raisins in the rum until almost all the rum is absorbed, about 2 minutes.
Cool then mix with the Swiss chard, spinach, pine nuts, sugar, 2 eggs, and
lemon zest. Lightly butter a 12-inch by 10-inch baking dish. Divide the
dough into a one third piece and a two third piece. On a lightly floured
surface, roll the two thirds portion of dough into 1/8-inch thick
rectangle. Line the bottom and sides of the baking dish. Prick all over
with a fork and add the Swiss chard mixture. Arrange the apples in a single
layer over the chard. Roll out the remaining dough to 1/8-inch thick
rectangle. Cover the filled baking dish with the dough. Crimp edges, trim
excess and prick with a fork. Brush the top with the beaten egg yolk. Bake
for 30 minutes or until the dough is crisp and golden. This recipe yields 8
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2252 broadcast 07-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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