Christmas the Niçoise Way: Sweet Chard Pie with Rosa Jackson

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:

• Homemade Short Crust Pastry
• Tourte de Blettes Sucrée (Sweet Chard Pie)

We love a sweet-savory flavor combination here at Milk Street, whether it’s salt in caramel or herbs in cookies. But how about Swiss chard—in a sweet pastry? If that makes you pause, you’re not alone. Join guest teacher and cooking school found Rosa Jackson, who has lived in the French city of Nice for over 20 years and is the author of the new cookbook “Niçoise,” for a livestream class where you’ll join the long line of Niçoise chefs who have been crafting this beloved dessert for over 600 years. We start with a batch of gently sweetened short-crust dough, which you’ll learn to fit into a tart pan like a pro; unlike most tarts, this is a double-crust creation, meaning your forest-green Swiss chard filling is sandwiched between layers of pastry. To make that filling, we use a full pound of chard leaves. You’ll lean into Swiss chard’s earthy flavor by folding in toasted pine nuts and mellow its minerality with rum-soaked raisins. There’s also apricot jam and Parmesan and apple in this filling—but trust the Niçoise bakers on this one when they say it all works in harmony in the end. As we bake, you’ll learn about the tradition, in Nice and Provence, of the “13 desserts” that appear on Christmas tables across the region.You can order a copy of Rosa’s new cookbook, Niçoise: Market-Inspired Cooking from France's Sunniest City, here:https://portersquarebooks.com/book/9781324021162. Receive 10% off when you apply code MILK2025.

About Rosa: After working as a food writer at a daily newspaper in Canada, Rosa Jackson moved to Paris where she became an interpreter at the world-famous Cordon Bleu cookery school. She went on to become editor of the Time Out Paris Eating and Drinking guide and founded the food tour company Edible Paris (www.edible-paris.com). In 2003 she moved to Nice and created the cooking school Les Petits Farcis (www.petitsfarcis.com), which she still runs today. Her cookbook Niçoise, featuring French Mediterranean recipes she has perfected over the past two decades, was published in April 2024.

Thank you to the 2025 Annual Sponsors of the Cooking School, who make our livestream events possible:

• Coccinella, whose Oleavia Extra-Virgin Olive Oils are made with olives that are harvested early, hand-picked and cold-pressed to ensure impeccable flavor. Use code MILK STREET to get 20% off your first order: https://www.coccinellastore.com/oleavia-evoo
• Copper, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO
• Vermicular. With 80+ years of Japanese craftsmanship and heating innovation, they craft thoughtfully designed cast iron cookware that inspires chefs of all levels. Use code COOKLIGHT for 10% off their products at the Milk Street Store: t.ly/mu01T
• Work Sharp, which makes sharpening products that are fast, easy to use and work every time. Find their products on the Milk Street Store and use code SHARPSMART for 10% off: t.ly/SSsSz
• Wulf’s Fish and Savenor’s Market. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from Wulf’s (t.ly/REVSO) and Savenor’s (t.ly/CRwjA).

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Closed Captioning is available for all Milk Street virtual events.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.

After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.

Proceeds from livestream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.