Ingredients for the tourteau:
- 125g of fresh goat cheese
- 90g of caster sugar
- 30g flour
- 3 eggs
- Short pastry
Spread the short pastry in a ovenproof mould or bowl.
Put the cheese in the press potatoe, add the egg yolks, sugar, flour.
Whisk the eggs white very tough, add delicately.
Preheat the oven at 240-250°C.
Put your tourteaux (per 4 or 5), let them 20 minutes, the crust become black.
Reduce the temperature to 200°C and let the tourteaux 30 minutes.
The tourteau is a soufflé ; the crust will prevent the tourteau to back down. For this purpose, you have to respect carefuly the oven temperatures.
Puff pastry with crottin
Preparation 20 min
Cooking 15 min
- 2 puff pastries
- 2 slices smoked bacon
- 2 egg yolks
Preheat the oven at 200°C.
Spread the puff pastries, cut 8 circles with a bowl.
Cut the bacon slices in little lardons and make them gild for 5 minutes in a pan.
Garnish 4 pastry circles with around 50g of crottin and some lardons. Cover the top of each piece with the remaining circle by pinching the rim in order to close the puff pastries. Mix the eggs yolks with 2 tablespoon of water and brush the surface of each puff pastry with this gilding.
Put in the oven at 200°C during around 15 minutes.
Taste hot with a salad. It is possible to make a little hole at the top during the tasting in order to incorporate some whipping cream in it.
Cake with spices, pears and ripened cheese
Preparation 1 hour
Cooking 40 to 45 min
- 5 ripened cheeses
- 2 pears
- 4 eggs
- 20cl of milk
- 10cl of olive oil
- 1 sachet of chemical yeast
- 250g of flour
- A half teaspoon of ground coriander
- A half teaspoon of ground ginger
- A half teaspoon of spice blend
- 20g of melted butter
- Salt, pepper
Preheat the oven at 180ºC.
In an electric mixer, blend the eggs, the milk and the olive oil until the mixture is uniform, then add the flour and the yeast.
Stir with a whisk to have a smooth and uniform mixture, then add the spices.
Season with salt and pepper.
Peler et couper les poires en petits morceaux.
Peel and cut the pears into small pieces.
Cut the ripened cheeses into small cubes, maintaining the crust.
Butter a loaf pan and pour the mixture, add the pears and the ripened cheeses. Put in the oven at 180ºC during 40 to 45 minutes.
Leave to cool before serving.
Chabis tartine, radish, green tomatoes and basil coulis
Preparation 30 min
- 1 chabis barely ripened
- 4 slices of bread
- 12 radishes
- 4 green tomatoes
- 5 sprigs of basil
- 10 cl of olive oil
- Salt, pepper
Lightly toast the bread.
Generously spread the chabis without its crust on the bread.
Spread a green tomato cut in thin wedges over the all tartine.
Restart the operation with the 3 radishes thinly sliced.
Blend the basil leaves with the olive oil, a little salt and pepper.
Cover the radishes with the fresh basil coulis.
Yarrow with crottin
Preparation 15 min
Cooking 5 min
- 2 creamy crottins
- 100g of potatoes
- 4 sheets of filo
- 50g of butter
- Salt, pepper
Peel and cut the potatoes into small cubes and make them cook in boiling salted water until they are very fondant.
Drain the potatoes and blend them with the crottins to obtain a smooth and uniform dough. Season with salt and pepper.
Melt the butter, softly brush each sheet of filo and cut rectangles of 5x8cm approximately. In an oven-safe non-stick griddle, superimpose 3 or 4 rectangles, thus making several pile of superimposed rectangles.
Cook in the oven for approximately 5 minutes at 200ºC, while strictly monitoring. As soon as they begin to brown on the sides, take them out of the oven and leave to cool.
Arrange on a plate a flaky rectangle, then a tablespoon of potatoe-crottin cream, do it again and finish with a rectangle.
You can decorate the yarrow with poppy seeds.
It can be enjoyed as an appetiser or as a starter served with frisée lettuce.