Traditional Open-Faced Nivelles Tarte al Djote

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Knead flour, yeast, water, butter and salt into a supple dough; cover and let rise until doubled.

Ingredients quick view

2 cups flour

1 teaspoon instant yeast

2/3 cup lukewarm water

2 tablespoons softened butter

1/2 teaspoon salt

10 ounces Boulette de Nivelles cheese, crumbled

4 tablespoons softened butter

1 egg plus 1 yolk

4 cups chard leaves, finely chopped

2 tablespoons parsley, chopped

2 tablespoons onion, very finely chopped

Salt and black pepper

Dry chard and a thin dough keep the base from becoming soggy.

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