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Tarte al d'jote


Preparation time: 1 hour
Cooking time: 10 minutes

Ingredients - serves 6

Ingredients for a 24cm diameter tart


  • 150g plain flour, plus 20g for dusting
  • 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


  • 1 Nivelles Boulette cheese (approx 200g) or similar
  • 2 hand-sized leaves of chard (with stalk removed)
  • 1 tsp chopped parsley
  • ½ onion (about the size of a walnut)
  • 1 egg
  • pinch of salt
  • 2 twists ground pepper (maximum)
  • 50g salted butter, melted until hazelnut-coloured




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 Nice and hot, nice and soft, for the butter to trickle down it.

Eric Boschman’s suggested drink accompaniment: “Jean de Nivelles Ambrée” beer