The tarte al djote is one of the great specialties of Nivelles, Belgium. Behind its Walloon name is a rustic, generous and very fragrant savory tart, prepared with yeast dough, Nivelles dumplings, chard leaves, parsley, onion, eggs and lots of salted butter.
Serve it hot, ideally with a knob of salted butter that melts on the filling. It’s simple, powerful, very local, and totally different from a classic quiche: here, everything is based on makayance, the mixture of cheese, herbs and chard that gives the al djote pie its recognizable taste.
Au menu
What is tarte al djote?
Tarte al Djote is a traditional speciality of the city of Nivelles, located in Belgium. Its intriguing name comes from the term “djote”, which means cabbage or chard in Walloon, the local language of the region.
The recipe for Tarte al Djote is a speciality that has been rooted in the Nivelles region for centuries, dating back to the Middle Ages. The first written records of this delicious pie date back to the year 1218, when it is first mentioned in texts, although its composition differs slightly from the one we know today.
However, it was in 1546 that the recipe for the tarte al d’jote as we know it today began to take shape, with the introduction of vegetables. Before this date, the pie was prepared only with cheese, without the addition of chard or other vegetables. The evolution of the recipe over time is a testament to the adaptability and creativity of the Nivelles cooks, who have been able to enrich and improve this iconic dish over the centuries.
The Brotherhood of the Tarte al Djote
In 1980, the Confrérîye dèl Târte al Djote was founded with the aim of preserving the rich cultural, folkloric and gastronomic heritage of Nivelles, and thus promoting this delicious culinary preparation. This brotherhood, made up of al djote tart enthusiasts, is committed to maintaining the traditions and techniques of making this emblematic dish, while encouraging its excellence and quality.
Once a year, the members of the brotherhood meet to evaluate the different versions of the al djote pie offered by local establishments. Equipped with well-defined criteria and blind evaluation, they assign ratings ranging from one to five stars to each pie, based on criteria such as the quality of the dough, the balance of flavors, and the overall presentation of the dish. This approach aims to guarantee a high level of quality and to encourage excellence among local producers.
The highlight of the year for the Brotherhood of Tarte al Djote is the annual ceremony of awarding the quality seals, which takes place in public in February. This ceremony, much awaited in Nivelles, is an opportunity to celebrate the artisans and establishments that have distinguished themselves by the excellence of their al djote pie. It is also a time of gathering for the local community, who come together to share their passion for this culinary tradition that is deeply rooted in the identity of the region.
The traditional ingredients of the al djote pie
The recipe is based on a few very specific ingredients. The most important is the Nivelles dumpling, a fermented cheese made from cow’s milk, with a strong taste. It is what gives the pie its personality.
For the filling, you also need chopped chard leaves, flat-leaf parsley, a small onion, an egg and melted salted butter. The mixture should remain balanced: the pie should be rich, but not heavy; herbaceous, but not vegetal to the point of masking the cheese.
Can you replace the Nivelles dumpling?
The Nivelles dumpling remains the most difficult ingredient to find outside Belgium. If you don’t have one, you can replace it with a fresh cheese, slightly ripened, or with a mixture of well-drained ricotta and crumbled feta.
It won’t be exactly the same pie, but this alternative allows you to find a creamy, salty and slightly tangy texture, close to the spirit of the original recipe.
How to prepare the makayance?
Makayance is the heart of the al djote pie. To make it successful, start by crumbling the cheese, then mix it with the melted butter, egg, chopped chard leaves, parsley, onion, salt and pepper.
Ideally, chop the herbs and chard finely, but without pureeing them. The filling must remain supple and homogeneous, with a real vegetal presence. If the chard leaves are too wet, squeeze them out carefully before incorporating them to avoid soggy the dough.
Recipe for the tarte al djote nivelloise
Ingredients
For the yeast dough
- 4 g baker’s yeast
- 5 cl lukewarm milk
- 160 g flour
- 50 g butter
- 1 egg
- 1 pinch of salt
For the makayance
- 200 g Nivelles balls
- 40 g melted salted butter
- 70 g chopped chard leaves
- 1 small onion, finely chopped
- 4 tablespoons chopped flat-leaf parsley
- 1 egg
- Salt
- White or black pepper
Preparation
Dissolve the yeast in the warm milk and let it sit for a few minutes, until it starts to activate.
In the bowl of a food processor or in a bowl, combine the flour and salt. Add the butter, egg and milk-yeast mixture. Knead for about ten minutes, until you get a soft and homogeneous dough. Form into a ball, cover and let rise for about an hour in a warm place.
Punch down the dough, then roll it out thinly in a circle. Line a pie pan or a tray about 22 cm in diameter.
Prepare the makayance: mix the crumbled Nivelles meatball with the melted butter. Add the chopped chard leaves, parsley, onion, egg, salt and pepper. Mix until smooth.
Spread the makayance over the pie shell in an even layer.
Bake at 180°C for 20 to 30 minutes, until the dough is cooked and the filling is lightly browned. For a version closer to the Nivelles tradition, you can bake the pie more vigorously, around 200°C, for about ten minutes, keeping a close eye on the cheese to prevent browning.
Serve the tarte al djote hot, with a knob of salted butter placed in the oven.
How to serve tarte al djote?
The tarte al djote is eaten hot, often as a starter or as a main course with a green salad. It is rich, fragrant and very buttery: there is no need to accompany it too much. A crunchy salad and a cold drink are more than enough.
In Nivelles, it is traditionally served “very hot, very green, with the butter dripping”. It is this contrast between the yeast dough, the cheese filling and the melted salted butter that makes it so charming.
How to store and reheat al djote pie?
The tarte al djote will keep for 2 to 3 days in the refrigerator, well wrapped. To reheat it, avoid the microwave, which softens the dough. Prefer a few minutes in the oven at 160-180°C, until the filling is hot again.
It can also be frozen, although the texture of the cheese may change slightly after thawing. In this case, let it thaw in the refrigerator before reheating it in the oven.
Tarte al djote, cheese pie and savory pies from around the world
Outside of Belgium, many cultures have their own versions of pies made with cheese and spinach. For example, in Greece, spanakopita is a traditional spinach and feta pie wrapped in phyllo sheets. In Italy, torta pasqualina is a savory tart with spinach, ricotta and eggs, often prepared for the Easter holidays.
FAQs about tarte al djote
What is the origin of the al djote pie?
The al djote pie originated in Nivelles, Belgium. It is an ancient Walloon speciality, associated with the local cuisine and the culinary heritage of the city.
What does “djote” mean?
“Djote” is a Walloon word associated with cabbage or chard. In the Nivelloise al djote tart, the filling contains chard leaves, also known as chard.
What is makayance?
Makayance is the filling of the al djote pie. It is prepared with Nivelles meatball, salted butter, chard leaves, parsley, onion, egg, salt and pepper.
Can you make a tarte al djote without a Nivelles dumpling?
Yes, but the taste will be different. It can be replaced by a fresh cheese with character, with well-drained ricotta, feta or a mixture of both.
Is the al djote pie eaten hot or cold?
It is best eaten hot, with a little salted butter added when it comes out of the oven.
Can you make al djote pie ahead of time?
Yes. You can make the dough and filling ahead of time, then assemble and bake the pie at the last minute. It can also be reheated in the oven after cooking.
In conclusion, the tarte al Djote is a true symbol of culinary identity and represents the history of the people of Nivelle. With its simple ingredients and authentic taste, it perfectly embodies the spirit of the land and continues to delight the taste buds of lovers of local and international cuisine.
Tarte al djote de Nivelles: the traditional Belgian recipe
Ingredients
For the yeast dough
- 4 g baker’s yeast
- 5 cl warm milk
- 160 g flour
- 50 g butter
- 1 egg
- A pinch of salt
For the makayance
- 200 g of “balls” from Nivelles
- 40 g melted butter
- 70 g chopped chard leaves
- 1 small onion, chopped
- 4 tbsp chopped parsley
- 1 egg
- Salt and pepper
Preparation
- Dissolve the yeast in the warm milk and let it activate for a few minutes.
- In the bowl of a food processor, mix the flour and salt and make a well. Add the butter, egg and activated yeast. Pick up the dough and knead for ten minutes at low speed. Form the dough into a ball, cover and let rise for an hour in a warm place.
- Punch down the dough and roll it out thinly to form a circle 22 cm in diameter. Roll out the dough in a pie pan.
- Prepare the makayance: In a bowl, combine the butter and cheese. Stir in the chard, parsley, onion, egg and season with salt and pepper. Pour the mixture into the pie shell and distribute evenly.
- Bake for thirty minutes at 180°C.
Leave a Reply