Traditional regional recipes of the riviera

BLETTE PIE (Dessert)

blette pie



For 8 persons


500g of flour

250g of butter

200g of caster sugar

2 eggs

a pinch of salt

water (if necessary)


2kgs of blond «blettes»

50g of dry mountain cheese (cow milk) or grated sbrinz

300g of reinette apples (about 2 apples)
30g of raisins plus 30g of blond raisins (dipped into rum)

100g of kernel

0.05l of Marc liquor (half a glass)

150g of caster sugar or brown sugar

a large spoonful of olive oil

a large spoonful of anis

a pinch of salt and a pinch of pepper.

Recipe provided by :

Blette pie

For the dough

Put the flour on your working tray, in the shape of a fountain. Add the eggs, the whipped butter, the sugar and the salt.
Mix the preparation with your fingers a little bit, until it becomes a homogeneous paste (add some drops of water if necessary). Let it rest while you prepare the garnishing.


Keep only the green part of the «blettes». Cut the leaves into stripes. Wash them with cold water until the water flowing from the leaves is no longer green. This washing removes the sour taste of the blettes.
Drain the leaves by pressing them between your hands.

Mix the sugar, the 2 eggs, the grated cheese, the blond raisins, the kernel, the liquor, the olive oil and the anis in a pot.
Cut the dough into 2 equal parts. Flatten one of them to 3 to 4 mm thickness.

Put oil and flour in the bottom of a cake tin. Put the flat piece of dough into it. Spike the dough with a fork. Spread the garnishing on the dough, wet it with half of the juice of the garnishing. Add the slices of tomatoes on top. Cover with the second part of the dough. Roll the endings of the dough. Spike its surface with a fork, make small notches on the surface with scissors.

Vue mer : crédit photo Aseed