Tarte al d'jote

A speciality from the town of Nivelles, the târte al d’jote is a savoury tart of soft cheese and chard which dates back at least to the 13th century.  Every year the Brotherhood of the Târte al Djote awards quality labels to the best producers of the tart in a highly anticipated public ceremony in February.

Preparation time: 1 hour
Cooking time: 10 minutes

Ingredients for a 24cm diameter tart

Pastry 

  • 150g plain flour, plus 20g for dusting 1 pinch of salt
  • 50g unsalted butter, melted
  • 1 egg + 1 egg yolk
  • 20ml milk, chilled
  • 10g yeast dissolved in warm milk with a pinch of sugar
  • 1 pinch salt

Filling

  • 1 Nivelles Boulette cheese (approx 200g) or similar
  • 2 hand-sized leaves of chard (with stalk removed)
  • 1 tsp chopped parsley
  • 1 egg
  • 10g yeast dissolved in warm milk with a pinch of sugar
  • 2 twists ground pepper (maximum)
  • 50g salted butter, melted until hazelnut-coloured
  • pinch of salt

Preparation
Sieve the flour and salt into a bowl and add the egg and egg yolk and then the yeast mixture and mix well. Add the melted butter and chilled milk and continue mixing until you obtain a smooth dough. Dust the dough with the rest of the flour to dry it.
Roll it into a ball and put aside to rise.
While the dough is rising, mix the cheese with the egg, hazelnut-brown melted butter, salt and pepper. Then mix in the chopped chard and parsley.
Line a well-buttered tart tin with the pastry, and brush the edges with beaten egg and sprinkle with salt.
Cover the pastry with the cheese mixture to a depth of about 8mm.
Bake in a hot oven (220°C) until the pastry is golden brown (approx 10 minutes).
Serve hot, dotted with knobs of salted butter, as a Tarte Al d’Jote must always be "bi tchaude, bi blète, qu’èl bûre dèsglète” : Nice and hot, nice and soft, for the butter to trickle down it.