Tarte al djote (Nivelles - Belgium)

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Tarte al djote (Nivelles - Belgium)

Tarte al djote (Nivelles - Belgium)









Ingredients
Number of tarts
-
12
+
For the dough:

1 kg of wheat flour

250 g salted butter

40 g fresh yeast

4 whole eggs

2 egg yolks

30 g cooking salt

20 cl milk
For the filling (or Makayance) :

2.5 kg of beech (dumpling-type Nivelles cheese)

75 g of Swiss chard (without chards)

75 g curly parsley (without stems)

4 walnut-sized white onions (+/- 150 g)

9 whole eggs

2 teaspoons white pepper

450 g salted farm butter, melted

1 teaspoon of salt





Preparation
TOTAL TIME: 1H02
Preparation time: 50 min
Cooking time: 12 min
Step 1
Paste:
Stage 2
Sift 950 g flour to make it lighter.
Stage 3
Mix the salt with the flour.
Step 4
Dissolve the yeast in the warm milk and a pinch of sugar, let it germinate.
Step 5
Form a fountain, pour in the 4 whole eggs + the 2 yolks.
Step 6
Mix the butter ("ointment" consistency).
Step 7
Pour the yeast into the flour.
Step 8
Gently work the flour into the mixture.
Step 9
Knead well until you obtain a smooth dough.
Step 10
Separate the dough into 150 g balls for 19 cm diameter plates.
Stage 11
Let the dough pieces rise (under a dry cloth, away from draughts and near a heat source).
Step 12
Makayance (topping):
Step 13
Separate the parsley leaves from their stems.
Step 14
Wash the chard and parsley and spin-dry.
Step 15
Mix the crumbled cheese with the 9 whole eggs and hot melted butter (dark hazelnut colour).
Stage 16
At the last minute, finely chop the vegetables (chard, parsley, onions) by hand (avoid robots).
Step 17
Knead the cheese with the vegetables, salt and pepper.
Step 18
Adjust seasoning if necessary.
Step 19
Turntables :
Step 20
Using a rolling pin, roll out the dough pieces to the outside diameter of your plates.
Step 21
Gently dip the dough into well buttered pans.
Step 22
Prick the bottom of the pie with a fork.
Step 23
Spread the makayance over a thickness of +/- 8 mm.
Step 24
Bake +/- 10 minutes in a preheated oven (200°C - thermostat 6-7) until the crust is golden brown.
Step 25
Avoid browning the cheese by cooking it too long.
Stage 26
After baking, immediately remove the pies from the plates and place them on racks.
Step 27
Serve the pies hot and topped with salted farm butter.
Stage 28
Bon app├ętit!...
Author's note
If, after crumbling the cheese, it is found to be underdone, it is left to "grease" near a heat source, stirring it regularly. It should obtain a nice golden colour. (special supervision in stormy weather).

I add my grain of salt

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