Tarts + Pies + Pizzas

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recette du Vol au Vent Héraultais

The vol-au-vent (or “croustade”) is a dish made frombaked puff pastry garnished with a savoury preparation. In the Hérault area (Languedoc), we garnish it with the traditional “ragoût d’escoubilles” (leftovers casserole) – clic. My grandmother enjoyed serving it as a starter for Christmas. Serves 6 to 8 “Ragoût d’escoubilles” (leftovers casserole) (can be made a
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Caramelized Onions Tart Tatin

Dough For this savoury tarte tatin version salée j’ai opté pour ma pâte feuilletée rapide aux petits suisses sans tourage dont vous trouverez la recette ici. Garniture aux oignons caramélisés 1 kg d’ oignons 1 c. à soupe d’ huile d’olive 1 c. à soupe de sucre 1 c. à soupe de moutarde Préchauffez le
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tarte tatin endives pignons miel

This is a savoury version of the famous tarte tatin. A hint of sweetness balances the bitterness of chicory, making it delicious even for those who usually hate it… Ingredients (serves 4) 4 chicories 25g pine nuts 1 table spoon honey Salt and pepper Tart crust 120g light cream 200g flour 3cs olive oil 2
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pissaladière et verre de rosé dans les calanques de Cassis

I love pissaladière. I think it is a fabulous Mediterranean dish. It is easy to make, perfect to share with friends for an apéritif or picnic and healthy. I never buy it because I think the dough is too thick and there is always too much anchovies to my taste. Therefore here comes my own
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