Sweet Potato and Fig Tart Recipe
This recipe is made with COMTE, a nutty, rich French cheese. Its a mature, yet highly palatable cheese and works wonderfully in this tart with soft sweet potato and delicate figs. Its the perfect summery picnic dish
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xFor the pastry
150g white spelt flour, plus extra for dusting
1/2 teaspoon fine sea salt
75g organic unsalted butter, plus extra for greasing
30g walnuts, bashed to a fine crumb
For the filling
4 large eggs
100ml milk
150g creme fraiche
1 teaspoon dijon mustard
2 small sweet potato (approx 300-400g weight)
3 small, ripe figs
100g comte cheese
4-5 sprigs fresh thyme
3/4 tsp sea salt and freshly ground black pepper
For the pastry
Place the walnuts and half the flour in a food processor and blitz until fine. Add the processed mixture to a bowl with the flour and salt. Rub in the butter until you achieve a breadcrumb texture. Add enough cold water to make the mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface and line a 22cm/8½inch well-buttered quiche dish. Place the pastry gently into the dish and chill in the freezer for a further 10 minutes whilst you preheat the oven to 180 degrees/Gas 4.
Remove the pastry case from the freezer and line the base of the pastry with baking parchment and then fill it with baking beans. Place the quiche in the dish on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
For the Filling
Meanwhile, peel and chop the sweet potato into 1-inch sized cubes. Place in a baking tray and toss with olive oil, half the thyme and a pinch of salt. Place the tray in the oven to cook for 15-20 minutes, or until the sweet potatoes are cooked through. You can do this whilst the pastry is in the oven.
Once the base of the quiche is cooked, place the sweet potato cubes and cheese in the bottom. Whisk together the creme fraiche, milk, eggs and mustard. Season generously with a couple of pinches of sea salt and a good grinding of black pepper. Pour the egg mixture over the top. Slice the figs into quarters and place on top of the quiche. Scatter over the remaining thyme leaves and return the quiche back to the oven.
Cook for 30-35 minutes, or until the filling is just set.
Leave to cool slightly, for 10 minutes. before serving,
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Potato Crusted Branzino – Bruno Albouze
Potato crusted Branzino is a spectacular dish and yet, doable. It is inspired by Paul Bocuse's iconic recipe ''Le rouget en écailles de pommes de terre''. Rouget (red mullet) can be subbed for Branzino/Loup de Mer (“the wolf of the sea”). Served with beurre blanc/beurre Nantais and fried leeks.
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Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Tarte Fine au Brie de Meaux & Pommes de Terre RECETTE CHEF VALENTIN
Une recette , avec du fromage… Une tarte fine qui change des pizzas et des quiches, voilà ce que je vous propose avec ma Tarte fine aux pommes de terre, brie de Meaux et magret de canard séché, servie avec une salade aux allumettes de pomme granny-smith! Rapide, facile, légère, la douceur du fromage, la fraîcheur de la salade croquante, un délice !
INGREDIENTS (pour 4 pers.)
160 g de brie de Meaux (40 g/pers.)
3 pommes de terre
1 oignon
1 pomme granny-smith
1 magret de canard séché
1 pâte feuilletée
Quelques bouquets de mâche
ETAPES
Découper des ronds de pâte feuilletée à l’aide d’un emporte-pièce ou d’une assiette à thé.
A 2 cm du bord, piquer le centre de la tarte avec une fourchette pour éviter que la pâte ne gonfle.
Préchauffer votre four à 200°, thermostat 7/8
Après avoir épluché les pommes de terre, faire de fines tranches à la mandoline ; idem pour l’oignon.
Disposer sur la tarte, les tranches de p-d-t, les rondelles d’oignons et quelques allumettes de canard séché découpées dans le magret. Saler, poivrer puis déposer les allumettes de brie.
Arroser d’un filet d’huile d’olive avant de passer au four pour 6 à 8 min de cuisson.
Au sortir du four, couvrir le cœur de la tarte de quelques bouquets de mâche légèrement assaisonnés et d’allumettes de pomme détaillées à la mandoline.
Pour finir, trancher avec une huile d’herbe ou de légumes selon votre goût.
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Maquillage/Backstage Academy-Toulouse/Anne-Claire Rossi
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Grilled Peach, Prosciutto & Crostini Salad
Grilled Peach, Prosciutto & Crostini Salad
The Very Best Potatoes Au Gratin Recipe
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
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INGREDIENTS
3 ounces Butter
1 garlic clove minced
4 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups low-fat milk
2 cups shredded white cheddar
5 cups thinly sliced yukon gold potatoes
INSTRUCTIONS
Preheat oven to 350°.
In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
Remove from the oven and allow to stand 5-10 minutes before serving.
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