Recipe for Tarte al Djote (specialty of Nivelles, Belgium)

Ingredients (for 6 people)

For the dough

• 250 g of flour
• 125 g of butter (at room temperature)
• 1 egg
• 1 pinch of salt
• 10 cl of warm water

For the filling

• 500 g of Boulette de Nivelles (or drained cottage cheese if unavailable)
• 1 large egg
• 2 tablespoons of flour
• 2 to 3 tablespoons of melted butter
• 1 bunch of parsley (fresh and finely chopped)
• 2 onions
• 1 clove of garlic (optional)
• Salt and pepper (to taste)
• Nutmeg (to taste)

Preparation (about 1h30)

1. Dough preparation

Mix the ingredients:

1. In a large bowl, pour the flour and make a well in the center.
2. Add the butter (cut into pieces), the egg, and the pinch of salt.
3. Mix with your fingertips until you get a crumbly texture.

Form the dough:

1. Gradually add the warm water while kneading until a smooth and homogeneous dough is obtained.
2. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Roll out the dough:

1. Remove the dough from the refrigerator and roll it out on a floured work surface.
2. Line a buttered and floured tart mold with the dough.
3. Prick the bottom of the dough with a fork to prevent it from puffing up during baking.

2. Filling preparation

Prepare the vegetables:

1. Peel and finely chop the onions.
2. Also chop the garlic (if you choose to add it) and the fresh parsley.

Mix the filling:

1. In a large bowl, mash the Boulette de Nivelles (or cottage cheese) with a fork.
2. Add the egg, flour, melted butter, onions, garlic, and chopped parsley.
3. Season with salt, pepper, and nutmeg. Mix well until a smooth and homogeneous mixture is obtained.

3. Assembling the tart

Pour the filling:

1. Pour the filling mixture onto the rolled-out dough in the tart mold.
2. Smooth the surface with a spatula to ensure even distribution.

Baking:

1. Preheat the oven to 180°C (350°F).
2. Bake the tart for 35 to 40 minutes, until it is golden brown on top.
3. Let it cool slightly before serving.

Tasting

The Tarte al Djote is best enjoyed warm or hot, often accompanied by a green salad or soup. This traditional tart from the Nivelles region is a local pride and tastes even better on the day it is baked.

Chef's tips

• Boulette de Nivelles: If you can't find this typical cheese, use well-drained cottage cheese or fresh curd cheese.
• Customization: Some people like to add smoked bacon bits or spinach to the filling for extra flavor.
• Crispier dough: Pre-bake the dough for 10 minutes before adding the filling for a crispier crust.