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Tourte de Haute-Provence Recipe

Provencal French cuisine

This is a real "back country" recipe from the alpine regions of Beyond, using stinging nettle, dandelion, spinach and goat cheese.

Note - Nettles are still used in France, for soups and other dishes such as this Tourte. No special precautions are required, other than very careful picking and handling. The older country people we've seen using them are apparently immune to the stinging after years of contact, or perhaps they just have thick skin.

Serves: 4
Preparation: 45 min. (cooking: 25 min.)


400 g flour [farine]
2 kg beets, spinach, nettles, dandelions
fresh goat cheese [fromage de chèvre frais]
grated cheese [fromage râpé]

3 eggs
1 cup water
olive oil [huile d'olive]
salt, pepper [sel, poivre]

1. Prepare the dough by mixing together the flour, water, 1 teaspoon of olive oil and salt. Let the dough stand for 15 min.

2. Pre-heat the oven to 450°F (230°C).

3. Prepare the fresh vegetables: wash, chop finely, salt lightly, drain.

4. Add in the milk, 2 eggs, grated cheese and goat cheese, salt, fresh pepper and a bit of olive oil.

5. Roll the dough out flat, into two circles: use about 2/3 for the bottom and save about 1/3 as a top covering.

6. Put the main piece of dough in the bottom of a pie mold, and fill with the vegetable mixture.

7. Cover with the second piece of dough, and pinch the edges together around the circumference.

8. Beat the third egg and paint it (dorer) onto the top of the dough.

9. Bake the tarte for 25 min.

Conversions 30 g = 1 oz = 2 Tbs   180 g = 6 oz = 3/4 cup  
1 kg = 2.2 lbs 1 lt = 1.06 qt  60 g = 2 oz = 1/4 cup 225 g = 8 oz = 1 cup
0.45 kg = 1 lb   0.95 lt = 1 qt 115 g = 4 oz = 1/2 cup   450 g = 16 oz = 1 pint

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