Tourte de Blettes
A specialty from Nice, in the south of France, this dessert surprises anyone outside of Provence or Italy (where they make a similar sweet), because few people think of putting greens in a tart.
Ingredients
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7 cups roughly chopped Swiss chard leaves, inner stems removed (1 1/2 pound)
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2/3 cup part-skim ricotta cheese
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1/2 cup confectioners' sugar, plus more for sprinkling
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1/2 cup plus 1 teaspoon egg substitute, divided
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1/2 cup low-fat milk
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1/3 cup dried currants
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1/3 cup plus 1 tablespoon sliced toasted almonds
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1/8 teaspoon ground nutmeg
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1 sheet frozen puff pastry, thawed (1/2 17.3-ounce package)
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1 Fuji apple, peeled, cored, and cut into 1/4-inch slices
Directions
1.
Preheat oven to 375 degrees F. Blanch Swiss chard in large pot of boiling water 15 seconds, or until wilted. Drain, and rinse under cold water. Squeeze out excess liquid. Set aside.
2.
Combine ricotta and confectioners' sugar in bowl. Whisk in 1/2 cup egg substitute and milk. Add chard, currants, 1/3 cup almonds, and nutmeg.
3.
Cut pastry sheet in half. Roll each half into 10- x 9-inch rectangle on floured work surface. Place 1 piece puff pastry over 8-inch-square nonstick baking pan, and press into sides of pan. Spoon in chard mixture, and arrange apple slices on top. Place remaining piece of pastry on top of apples, and roll edges to seal. Brush with remaining 1 teaspoon egg substitute, and sprinkle with remaining 1 tablespoon almonds.
4.
Prick pastry top with knife to vent. Bake 45 minutes. Cover with foil, and bake 45 minutes more, or until pastry is golden. Cool on wire rack, and sprinkle with confectioners' sugar before serving.
Nutrition information
Calories 401, Total Fat 21.5 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 43 g, Fiber 3 g, Protein 11 g, Sugars 20 g
Percent Daily Values are based on a 2,000 calorie diet
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