The 'al djote' tart of Nivelles PDF Print
4-djoteAn institution in the 'aclote' city, the târte al djote, a savory tart, served warm and most often embellished with an additional dollop of salted butter, is one of the gastronomic attractions that, among others, ensure the fame of Nivelles, one of the towns of the Roman Païs.
Made of bètchéye (a fermented cheese based on low-fat cow's milk), butter, eggs, parsley and chopped onions, not to mention the essential djote, the name given in Nivelles to the green vegetable we know as chard, this tart appears in texts from 1218 onward, but there are nonetheless some indications that lead us to believe that the 'al djote' pie has been an indulgence for a considerably longer time.

Fière de son fleuron, la "Confrérîye dèl Târte al Djote" de Nivelles octroie d'ailleurs chaque année (lors d'une cérémonie publique très attendue en février), des labels de qualité aux meilleurs producteurs avec gradation ascendante de une à quatre étoiles.



Proud of its treasure, the Confrérîye dèl Târte al Djote (Brotherhood of the Târte al Djote) of Nivelles also awards quality labels each year to the best producers (in a highly anticipated public ceremony in February), with an ascending level from one to four stars.

Find the recipe for tarte al djote here!