Holidays & Special Occasions
Tarte al Djote
Ingredients
- - 500 g Swiss chard, leaves and stems separated (1 lb 2 oz)
- - 300 g Fresh soft cheese (fromage blanc or similar) (1¼ cups)
- - 40 g Unsalted butter (3 tbsp)
- - 2 Eggs (2)
- - 1 sheet Shortcrust pastry (1 sheet (store-bought or homemade))
- - 15 g Fresh parsley, chopped (1/4 cup)
- - 2 g Ground black pepper (1/2 tsp)
Method
- Wash the chard thoroughly. Finely chop the stems and leaves separately.
- Melt the butter in a large pan and cook the chopped stems for 5 minutes until softening, then add the leaves and cook until wilted, about 3–4 minutes. Drain well and cool.
- Combine the cooled chard with the fresh cheese, eggs, parsley and black pepper in a bowl, mixing thoroughly.
- Line a tart tin with the pastry, trimming the edges.
- Pour in the chard and cheese filling, spreading evenly.
- Bake at 190°C (375°F) for 30–35 minutes until the filling is set and lightly golden on top.
- Serve warm or at room temperature, cut into wedges.
Introduction: A savoury specialty of Nivelles, this open tart of chard, fresh cheese and herbs is traditionally baked for the
Fêtes de Sainte-Rolende, a historic religious procession held every seven years, though it is now enjoyed at
markets and family gatherings throughout the year.
Cultural Background: A savoury specialty of Nivelles, this open tart of chard, fresh cheese and herbs is traditionally baked for the
Fêtes de Sainte-Rolende, a historic religious procession held every seven years, though it is now enjoyed at
markets and family gatherings throughout the year.
Tips: Squeeze out as much liquid from the cooked chard as possible before mixing, to avoid a soggy tart base. A fresh, mild curd-style cheese gives the most authentic texture — avoid anything too wet or too firm.
Variations: Some Nivelles bakeries add a little grated hard cheese on top for extra savouriness. Vegan version: use a firm plant-based ricotta alternative and an egg replacer, noting the texture will differ from the traditional version.
Vegetarian/Vegan: Naturally vegetarian; a vegan variation is included above.
Storage: Refrigerate for up to 3 days, covered.
Reheating: Reheat in an oven at 180°C (350°F) for 10–15 minutes until warmed through.
Nutrition: Per serving: approx. 280 kcal, 11g protein, 17g fat, 22g carbohydrate, 3g sugar.
FAQs:
Q: What is 'djote'?
A: 'Djote' is the Walloon dialect word for chard, giving the tart its regional name.
Q: When is this dish traditionally eaten?
A: Historically tied to the Fêtes de Sainte-Rolende procession in Nivelles, held every seven years, though it is now enjoyed year-round at local markets.