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Vegetarian, European

Tarte al djote with green salad

Tarte al djote is a specialty from Nivelles, Belgium, made with Swiss chard and garlic herb cheese, served with a green salad. It serves 4, takes 70 minutes, rates as medium difficulty and costs €2.10 per person. The key to success is pressing the cooked chard well so the filling doesn't turn the pastry soggy.

Tonight, we're trying a specialty from Nivelles, Belgium, tarte al djote with Swiss chard and garlic herb cheese, served with a green salad.

Tarte al djote with green salad
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.10
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Summer
The kids
They generally like it

Tarte al djote plays on the contrast between a crisp shortcrust base and a soft, green, well seasoned filling. Garlic and herb fresh cheese gives real character to the chard, while cream and nutmeg soften it just enough. It's a generous tart, nothing like bland vegetable pies, with a garlicky kick that wakes up every bite.

This is the kind of dish to make on a weeknight when you want a break from pasta or gratin, or on a quiet Sunday with the green salad on the side. Kids generally take to it well, especially if you taste the raw filling first and adjust the garlic to their liking. It's best served warm, which gives you time to toss the salad while the tart rests out of the oven.

The ingredients

4 people

Dairy

  • Shortcrust pastry 1
  • Garlic and herb fresh cheese 250 g
  • Eggs 3
  • Heavy cream 10 cl
  • Grated cheese 60 g

Fruits and vegetables

  • Swiss chard 800 g
  • Garlic 1 clove
  • Green salad 1

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Wash the chard, separate the green leaves from the stalks and drop everything into boiling salted water for five minutes. 8 min

    Add the stalks to the water first, the leaves cook in just a minute or two.

  2. Drain the chard and press it firmly, then chop it roughly.

    Press it in a clean kitchen towel, it releases a lot of water.

  3. Mix the chard with the fresh cheese, eggs, cream, minced garlic, nutmeg, salt and pepper.

    Taste the raw mixture, it should be well seasoned.

  4. Roll out the pastry in a tart pan, pour in the mixture and sprinkle with grated cheese.

    Prick the pastry with a fork so it doesn't puff up.

  5. Bake at 190°C, let cool slightly and serve with the dressed salad. 40 min

    The tart tastes even better warm.

Our tips to get it right

  • Separate the green leaves from the chard stalks before cooking, the stalks need a couple extra minutes to turn tender.
  • Chop the filling finely enough that the tart holds together neatly when sliced, without large chunks of chard.
  • Let the tart rest a good five minutes out of the oven before cutting, it slices much more cleanly warm than piping hot.

The variations

  • Swap the garlic and herb fresh cheese for plain fresh cheese with one crushed garlic clove, so you can control the garlic level yourself.
  • For a milder version for kids, cut the garlic by half and add a bit more grated cheese on top.
  • Swap the Swiss chard for fresh spinach if you can't find it, cutting the boiling time down to two or three minutes.

What to serve it with

  • Green salad with vinaigrette, as in the recipe
  • A glass of dry white wine
  • A light soup to start

Storage

The tart keeps for two to three days in the refrigerator in a sealed container. It freezes well once baked and cooled, reheat it in the oven rather than the microwave to keep the pastry crisp.

Questions about this dish

Can you make tarte al djote ahead of time?

Yes, bake it the day before and reheat gently in the oven the next day. It keeps its texture well and the garlic actually blends in even better after a day of resting.

Can you substitute the garlic and herb fresh cheese?

You can use plain fresh cheese with one crushed garlic clove and chopped fresh herbs instead. The result is close, and you control the garlic strength yourself.

Why do you need to press the cooked chard so well?

Cooked chard holds a surprising amount of water, which otherwise leaks into the filling. Without firm pressing in a kitchen towel, the tart releases liquid while baking and the pastry stays soggy.

Is tarte al djote good for kids?

Yes, generally it is, especially if you cut back on the garlic a little. Taste the raw filling before pouring it in so you can adjust the seasoning to your family's taste.

How long does it take to make a tarte al djote from Nivelles, with Swiss chard and garlic herb cheese, served with a green salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a tarte al djote from Nivelles, with Swiss chard and garlic herb cheese, served with a green salad?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tarte al djote from Nivelles, with Swiss chard and garlic herb cheese, served with a green salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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