Entree: Belgium – Wallonia – Tarte al Djote (Savory Nivelles-style tart of cooked chard leaves combined with local soft cheese and eggs)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 (9-inch/23 cm) shortcrust pastry shell (pre-rolled or homemade)  
- 1 lb (450 g) Swiss chard leaves, stems removed and finely chopped
- 6 oz (170 g) Swiss chard stems, finely chopped (optional for texture)
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) boulette de Nivelles or ricotta cheese
- 3 large eggs, approx. 5.3 oz each (150 g total)
- 1/2 cup (120 ml) crème fraîche or heavy cream
- 2 oz (60 g) Gruyère or Emmental cheese, grated
- 1 tbsp (15 ml) chopped fresh parsley
- 1/4 tsp (1 g) grated nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). If using a store-bought shell, prick the base lightly with a fork. Blind-bake the pastry shell 10 minutes lined with parchment and pie weights, then remove weights and bake 5 minutes more until just set.
2. While the shell bakes, melt the butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the chopped chard stems (if using) and cook 3 minutes, then add the chopped chard leaves and cook until wilted and most moisture has evaporated, about 6–8 minutes. Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.
3. In a mixing bowl, beat the eggs with the crème fraîche until smooth. Stir in the boulette de Nivelles (or ricotta), grated Gruyère, and chopped parsley. Fold the cooled chard mixture into the cheese-egg mixture and adjust seasoning.
4. Pour the filling into the partially baked crust, smooth the top, and bake in the preheated oven 30–35 minutes until the filling is set and lightly golden on top. Let rest at least 10 minutes before slicing. Serve warm or at room temperature.