Aug 292008
 
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There are lots of beautiful places in Israel to have a picnic. You can choose to drive North and have a picnic near the Sea of Galilee:

Or to the Hula Valley:

Or drive south to the ancient desert of the Negev and the moon-like landscape of Mitzpe Ramon:

Wherever you choose to have a picnic, you should always bring lots to drink, a blanket on which to sit and beautiful food to eat.

My husband and I were invited to a picnic with friends that we haven’t seen in a while at Park Yarkon in North Tel Aviv. We were so excited to see our friends, we forgot to take a picture of the park which is a strip of land along the Yarkon river. It is very nice there with plenty of picnic tables, a nice walking path, and a chance to see people rowing on the Yarkon.

I decided to make a savory tart that we had two years ago on our trip to the South of France. I made a Niçoise specialty called Tourte de Blettes. It is a double pastry filled with sauteed swiss chard, golden raisins, pine nuts, eggs, and a little cream. After it is baked, you sprinkle icing sugar on top. I know this sounds a bit strange, but it is delicious and it can be served along with a beautiful green salad or if you are brave, you can serve it as dessert. This tart gets its sweetness from the golden raisins. I think it is a perfect picnic dish because it can be made in advance and put in the freezer. It is best served at room temperature.

Tourte de Blette
For the pastry:

2 1/2 cups all-purpose flour

170 g (1-1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes

50g (1/4 cup) cold vegetable shortening or non-butter flavored margarine

1/2 teaspoon salt

7 to 9 tablespoons ice water

For the filling:

1/2 cup golden raisins

1 cup water

2 lb green Swiss chard, half of the center ribs chopped fine

1 large egg

1/2 cup heavy cream

1 1/2 tablespoons granulated sugar

1/2 teaspoon finely grated fresh orange zest

1/3 cup pine nuts, toasted

2 teaspoons icing (confectioners) sugar

For the pastry:

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 5 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.

Turn dough out onto a work surface. Gather all dough together with pastry scraper.divide dough with one half slightly larger, then form each into a ball and flatten each into a 5-inch disk. Wrap each disk in plastic wrap and chill until firm, at least 1 hour. Dough can be chilled up to 2 days ahead.

Prebake Tourte de Blettes

For the filling:

Bring raisins and water to a boil in a heavy saucepan, then remove from heat and let stand, covered, 1 hour. Drain in a colander, then pat dry with paper towels. Put oven rack in middle position and preheat oven to 200C (400F).

Blanch chard in a large pot of boiling salted water, uncovered, stirring occasionally, until tender but still bright green, about 5 minutes. Transfer chard with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain chard in a colander, then squeeze out excess water by handfuls. Coarsely chop chard.

Whisk together egg, cream, granulated sugar, zest, and a pinch of salt in a large bowl. Stir in pine nuts, raisins, and chard until combined.

For the Tourte de Blette:

Roll out larger piece of dough on a lightly floured surface with a lightly floured rolling pin into a 38- by 27-centimeter (15- by 11-inch) rectangle and fit into tart pan (do not trim edges). Chill shell while rolling out top.

Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a 30- by 22-centimeter (12- by 9-inch) rectangle. Spread chard filling evenly into shell, then top with second rectangle of dough. Using a rolling pin, roll over edges of pan to seal tart and trim edges, discarding scraps. Cut 3 steam vents in top crust with a paring knife, then put tart in pan on a baking sheet. Bake until top is golden, about 1 hour. Transfer to a rack and cool 10 minutes, then remove side of pan. Cool to room temperature, about 1 hour. Dust with confectioners sugar.

http://www.baronesstapuzina.com/2008/08/29/nicoise-picnic/

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  2 Responses to “Niçoise Picnic”

  1. It looks beautiful. So does Israel. My family lives in the Hula Valley, on Kibbutz Kfar Blum, a beautiful part of the country.

    PS – love the new look of your blog!

  2. avatar

    it looks good! doubt my tastebuds-timid husband would try it though! loved the pictures of israel too, brings back memories :)

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