Make the dough: sieve the flour, mix with a pinch of salt, a beaten egg, the fresh yeast dissolved in some milk and the melted butter. If necessary, make the dough slightly drier by adding a little extra flour through it. Make a ball of late covered rise for half an hour, draft-free and at room temperature. Make the filling: remove the veins from 2 to 3 chard leaves and chop them. Chop the parsley. You need a soup spoonful of it. Chop the onion. Let the butter brown slightly, then mix with the crumbled cheese and a beaten egg. Add the vegetables, mix and season with salt and pepper. Roll out the dough into the buttered and floured cake mold. Puncture the soil. Fill the cake pan to about one or two centimeter thick. Bake in a preheated oven at 200°C for about 15 minutes. The cheese may not color. Demould, let it evaporate and serve hot with some lumps salted butter and a few turns of the pepper mill.

Chard pie - Tarte al djote

  

For the filling: 200 g betachèye (or other similar cheese) large chard leaves 50 g of salted butter 1 onion 1 egg parsley pepper
The tarte al djote is a culinary specialty of the city of Nijvel. The recipe appears for the first time in writings dating from the thirteenth century but was probably already in use before. The chard pie is a full meal. The seasonings are chard, but also the betachèye, a fermented cow's milk cheese. This heavyweight you drink with a sturdy Chimay or a similar powerful beer.
de bètchèye
For the dough: 150 g of flour 50 g unsalted butter 2 egg a dash of milk 10 g of fresh yeast salt
A Recipe Guide For The Amateur Chef Belgian Cuisine

Chard pie -

Tarte al djote 

  

Make the dough: sieve the flour, mix with a pinch of salt, a beaten egg, the fresh yeast dissolved in some milk and the melted butter. If necessary, make the dough slightly drier by adding a little extra flour through it. Make a ball of late covered rise for half an hour, draft-free and at room temperature. Make the filling: remove the veins from 2 to 3 chard leaves and chop them. Chop the parsley. You need a soup spoonful of it. Chop the onion. Let the butter brown slightly, then mix with the crumbled cheese and a beaten egg. Add the vegetables, mix and season with salt and pepper. Roll out the dough into the buttered and floured cake mold. Puncture the soil. Fill the cake pan to about one or two centimeter thick. Bake in a preheated oven at 200°C for about 15 minutes. The cheese may not color. Demould, let it evaporate and serve hot with some lumps salted butter and a few turns of the pepper mill.
For the filling: 200 g betachèye (or other similar cheese) large chard leaves 50 g of salted butter 1 onion 1 egg parsley pepper
The tarte al djote is a culinary specialty of the city of Nijvel. The recipe appears for the first time in writings dating from the thirteenth century but was probably already in use before. The chard pie is a full meal. The seasonings are chard, but also the betachèye, a fermented cow's milk cheese. This heavyweight you drink with a sturdy Chimay or a similar powerful beer.
For the dough: 150 g of flour 50 g unsalted butter 2 egg a dash of milk 10 g of fresh yeast salt
a recipe guide for the amateur chef Belgian Cuisine