Belgian Savory Pie(Tarte al djote)

Belgian Savory Pie(Tarte al djote)

Tarte al djote is a traditional Belgian dish originating from the city of Nivelles.

This savory pie is prepared with a combination of cow’s milk cheese, chard, butter, onions, eggs, parsley, and pepper.

The base, or the dough for the pie is made with flour, butter, eggs, milk, yeast, and salt.

Once assembled, the pie is baked until golden brown, and it’s then served while still soft and hot, sprinkled with knobs of salted butter which will trickle down the pie.

It is believed that tarte al djote dates back at least to the 13th century.

RECIPE INGREDIENTS

The yeast dough:

85g of flour

25g of salted butter

25g egg

15ml milk

4g dry baker’s yeast

3g of salt

Makayance:

200 gr of “dumpling” from Nivelles

40g of salted butter

15g chard leaves

15g onion

7g of fresh parsley

45g of egg

Two pinches of white pepper

A pinch of salt

HOW TO MAKE BELGIAN SAVORY PIE(TARTE AL DJOTE)

Activate the dry yeast in the slightly lukewarm milk for at least 10 minutes.

In the bowl of a food processor, mix together the flour, salted butter, egg, rehydrated yeast and a pinch of salt. Knead the dough for about ten minutes.

Form a ball of dough and leave it under a clean cloth for about 1 hour.

Degas the dough and roll it out to a thickness of about 3-4mm. Gently press the dough into a 22cm circle placed on a baking sheet.

Preheat the oven to 180°C.

Preparing the makayance:

In a small food processor, chop the onion, the parsley (without the stems) and the chard leaves. Melt the salted butter until lightly browned.

In a bowl, combine the melted butter and crumbled cheese. Add the onion, parsley, chard and beaten egg. Season.

Place the makayance in the bottom of the pie and spread it evenly. Bake for 10 minutes until the al djote tart is lightly browned.

HERE ARE SOME BELGIAN RECIPES TO TRY ON:

STEOMP(STAMPPOT) RECIPE

LIÈGEE WAFFLES RECIPE

SNEEUWBALLEN (SNOWBALLS) RECIPE

BICKY BURGER RECIPE

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Belgian Savory Pie(Tarte al djote)

This savory pie is prepared with a combination of cow's milk cheese, chard, butter, onions, eggs, parsley, and pepper.

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Course Main Course

Ingredients

  

• The yeast dough:
• 85 g of flour
• 25 g of salted butter
• 25 g egg
• 15 ml milk
• 4 g dry baker's yeast
• 3 g of salt
• Makayance:
• 200 gr of "dumpling" from Nivelles
• 40 g of salted butter
• 15 g chard leaves
• 15 g onion
• 7 g of fresh parsley
• 45 g of egg
• Two pinches of white pepper
• A pinch of salt

Instructions

 

• Activate the dry yeast in the slightly lukewarm milk for at least 10 minutes.
• In the bowl of a food processor, mix together the flour, salted butter, egg, rehydrated yeast and a pinch of salt. Knead the dough for about ten minutes.
• Form a ball of dough and leave it under a clean cloth for about 1 hour.
• Degas the dough and roll it out to a thickness of about 3-4mm. Gently press the dough into a 22cm circle placed on a baking sheet.
• Preheat the oven to 180°C.
• Preparing the makayance:
• In a small food processor, chop the onion, the parsley (without the stems) and the chard leaves. Melt the salted butter until lightly browned.
• In a bowl, combine the melted butter and crumbled cheese. Add the onion, parsley, chard and beaten egg. Season.
• Place the makayance in the bottom of the pie and spread it evenly. Bake for 10 minutes until the al djote tart is lightly browned.