Egg, cheese and greens tart (Tarte al djote)

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By

Regula Ysewijn

Abstract

This is a cheese, egg and silverbeet (chard) tart from Nivelles, a town in Walloon Brabant, south of Brussels. This rather rustic tart has its origins in medieval times.

Although many old texts mention cheese tarts and cheese tarts with green leafy vegetables, there is no mention of the name ‘al djote’, which is perfectly normal in culinary history, as people only felt the need to name every single dish much later … The only thing we know for sure is that its current recipe was in existence in 1918, when the Restaurant des Allliès was advertised as ‘the oldest house recognised for delicious al djote tarts’.

Tarte al djote is traditionally made with a boulette cheese (or bètchèye in Walloon). This cheese is made by mixing raw skimmed milk into fermented curds, leaving it to dry. Its texture is dry and crumbly.

from Recipes https://ift.tt/okE8lAm