Tarte aux Blettes, sometimes a sweet tart, with a top crust, pine nuts and sugar. This version makes the veg take centre stage. It's got an earthy taste that I love. The stems and leaves are prepared separately, then piled onto a wholemeal shortcrust, and bechamel is spread over the lot. Top that with a mild cheese, and cook in a medium oven. It's great, hot or cold. Oh, lemon zest from one lemon should be grated over the pastry, and other than property and salt, nutmeg is the only other flavouring.
If you wanted, cooked bacon bits or ham could be added.
Salad and steamed potatoes makes it a feast.