Tâtre des allymes

The tâtre is like a large pizza covered with onions and fromage blanc, which is a no fat fresh cheese. A substitute can be made by combining 1/2 cup of yogurt with 1/2 cup of ricotta cheese then allowing the mixture to rest in the refrigerator for 24 hours.

For pie crust instructions, please see the Pâte brisée recipe.

Filling

5 to 6 large onions, sliced
2 Tbsp oil
2 eggs
1/2 cup of fromage blanc (see above)
1/2 cup of heavy cream
salt, pepper and fresh nutmeg

  • Cook the onions slowly in the oil in a large skillet until softened.
  • Reheat oven to 350°F
  • Beat the eggs thoroughly into the fromage blanc and the cream.
  • Season with salt, pepper and the nutmeg.
  • Pour into the cooled dough (it works best to put most of the onions first then slowly add the liquid part of the filling as the pizza starts cooking).
  • Bake for 35 to 45 minutes until the crust is browned.
  • Eat while hot.

Tarte de tomates à la moutarde

A 10-1/2 inch pan with removable bottom can be used. This pie is almost as flat as a pizza, with low borders, since there is only one layer of tomatoes for the filling.

1 prebaked pâte brisée
3 or 4 tomatoes, sliced (or enough to cover the bottom of the pie crust
A strong country mustard
1 Tbsp of herbes de Provence
Mozzarella cheese

  • Preheat oven to 400°F.
  • Brush the bottom part of the piecrust with the country mustard.
  • Layer the sliced tomatoes on top of the mustard.
  • Season to taste with salt and pepper. Sprinkle the Herbes de Provence all over the tomatoes.
  • Cover with the mozzarella cheese.
  • Bake in 400°F oven for about 20 minutes or until the cheese starts to change color.
  • Serve immediately.

Tarte aux courgettes

3 Tbsp of butter
4 cups of zucchini, sliced
1 cup of onions
1/2 cup of chopped parsley, 2 cloves of garlic (optional)
salt, pepper
1/2 Tbsp sweet basil leaves
2 eggs
2 cups of mozzarella cheese and swiss cheese
1 pie crust, e.g. pâte brisée
dijon mustard (optional)

  • Heat oven to 375°F
  • In a skillet cook onions until slightly brown, add the zucchini and cook until tender.
  • Stir in parsley and seasonings.
  • In a bowl, blend eggs and cheeses.
  • Stir into the vegetable mixture.
  • Put in a precooked 10 or 11 inch pie crust (for extra flavor spread a strong mustard on the bottom of the crust).
  • Bake at 375°F for 18 to 20 minutes.

Tarte au fromage blanc

Serves 10, with a coulis of strawberries (below).

Fromage blanc

The day before the tarte is to be served, combine:

2 cups of small-curd cottage cheese
2 cups of whole milk yogurt (I use Stonyfield Farm)

  • Put the mixture in the food processor and purée until smooth.
  • Line a sieve with cheesecloth, transfer the mixture into it and set over a bowl for 8 to 12     hours at room temperature. It should render at least a cup of liquid.
  • Gently transfer to a bowl and refrigerate until ready to use.

1-1/2 cups of Graham crackers (ground in food processor)
4 Tbsp of sweet butter (softened)
1/4 cup of sugar
3 cups of fromage blanc
3 large eggs
1/2 cup of sugar
1 tsp of vanilla extract
1/4 tsp of almond extract

  • Preheat oven to 375°F
  • With a fork, mix the graham crackers, butter and sugar until all combined.
  • Line a springform pan with the mixture, spreading it evenly. Pat it down gently.
  • In the large bowl of an electric mixer, with a pastry dough attachment (not the whip) blend together the drained cheese mixture and the sugar.
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the vanilla and almond extracts.
  • Pour the mixture into the prepared springform pan. Turn the oven down to 350°F after a few minutes and cook until firm in the center, about 35 to 40 minutes.

Coulis of strawberries

16 oz package of frozen strawberries
½ cup of instant disolving sugar
2 Tbs of lemon juice or Cognac

Purée the unfrozen strawberries in a food processor. Pass through a fine sieve to remove the seeds. Whisk in sugar and lemon juice or Cognac.

 

Spinach pie

Serves 6 to 8 people.

A 10½ inches pie pan with 1 inch side and removable bottom can be used. But any other cake pan with less diameter and more depth also works well. The removable bottom is not essential since the pie unmolds easily.

3 eggs
1 pound of cottage cheese
1/4 lb Swiss cheese, grated
2 tablespoons of freshly grated Parmesan cheese
2 tablespoons of melted butter
1 large onion, sliced thin
1/4 cup of parsley, chopped
1 package of fresh spinach, lightly cooked & drained
1 teaspoon each of pepper & salt
1 partly baked pie shell (pâte brisée)  

  • Beat eggs and cheeses together.
  • Melt butter in a frying pan and brown the onion. Add the spinach, parsley, salt and pepper.
  • Add to the egg and cheese mixture.
  • Pour into pie shell.
  • Bake at 375°F  for about 30 minutes or until slightly brown on top.

Quiche Lorraine

For pie crust instructions, please see the Pâte brisée recipe.

Filling

6 slices of fried bacon
about 1/4 lb of swiss cheese
4 eggs slightly beaten
1 cup of heavy cream
1 cup of milk
1/2 Tbsp of corn starch
1/4 tsp of nutmeg, salt and pepper

  • Preheat oven to 375°F.
  • Mix corn starch with the milk, starting with just a few drop to avoid lumps.
  • Put the cream and eggs in a bowl and mix well. Add the milk, nutmeg, salt and pepper.
  • Spread the bacon and the cheese in the pre-baked pie crust. Gently add the egg and milk mixture over it.
  • Cook in the oven for 45 minutes or until brown on top (a knife inserted in the middle of the quiche should come out clean).

Pissaladière II

The pissaladière is made from a yeast dough, comparable to a pizza.  It is rolled thick or thin depending on individual tastes. The classic one is made with onions, garlic, anchovies and the all encompassing olive oil, so dear to a southern heart.  But variation is the name of the game here and every family has a favorite.  This one is a Martha Stewart recipe.

Serves 8-10.

Dough

3 generous cups of flour
1 1/4 cups of tepid water
2 packages of dry yeast
2 Tbsp of olive oil
1 tsp of salt

Filling

8 cups of sliced onions
1/4 cup of olive oil
4 or 5 cloves of garlic, chopped
1/2 tsp of salt, pepper to taste
3 2oz anchovies in oil
a dozen of oil cured black olives 

  • Mix the water and yeast and let rest at room temperature
  • Place 2 cups of the flour in the bowl of an mixer with the olive oil and the salt. Add the yeast mixture and beat for 3 minutes. Add remaining flour and knead until the dough is smooth and satiny.
  • Oil a bowl, place the dough in it and turn over to coat all around. Cover with a towel and let raise for 1 hour at room temperature. The dough doubles in volume.
  • Make the filling. Heat the oil in a saucepan and add the onions. Cook gently until just lightly brown. Add the garlic, salt and pepper
  • Spread the dough out by hand or with a roller. You can use a 16×12 cookie sheet or two round pans. Refrigerate.
  • Arrange the onions on the dough and the anchovies in a crisscross pattern on top. Cut the olives in half and position then in each anchovies diamond.
  • Sprinkle with 1 Tbsp of olive oil and bake for 30 minutes in a preheated 425°F oven.
  • Brush again with olive oil just before serving at room temperature.

Pissaladière I

The pissaladière is made from a yeast dough, comparable to a pizza.  It is rolled thick or thin depending on individual tastes. The classic one is made with onions, garlic, anchovies and the all encompassing olive oil, so dear to a southern heart.  But variation is the name of the game here and every family has a favorite.

To serve 4.

Dough

1 cup of flour
2 Tbsp of tepid water
1/2 oz of dry yeast
2 Tbsp of olive oil
1 tsp of salt
1 egg, lightly beaten

Filling

8 cups of sliced onions
1clove of garlic, chopped
1/2 tsp of salt, pepper to taste
3 jars of 2oz anchovies in oil
a dozen of oil cured black olives

  • Preheat oven 400°F.
  • Mix the water and yeast and let rest at room temperature.
  • Place the flour in the bowl of an mixer with the salt and cut in the butter.
  • Make a well in the center of the flour and add the yeast and the egg.
  • Mix to form a dough, adding more water if required.
  • Cover with a towel and let raise for 1 hour at room temperature. The dough doubles in volume.
  • Meanwhile make the filling. Heat the oil in a heavy saucepan and add the onions. Cook gently until just lightly brown. Add the garlic, salt and pepper and the tomato paste. Cook until all the liquid has evaporated. Allow to cool.
  • When the dough has risen, turn out onto a lightly floured surface and knead well.
  • Roll into a thin circle, place on a baking sheet and cover with the filling.
  • Arrange the anchovies in a crisscross pattern on top. Cut the olives in half and position then in each anchovies diamond.  Let rise in a warm place for 15 minutes.
  • Bake for 15 minutes in preheated oven then reduce to 350° and cook for another 15 to 20 minutes.
  • Brush again with olive oil just before serving at room temperature.

Onion & cottage cheese pizza

This is a perfect appetizer to do when you are already making bread dough. Use half of the recipe above to make 2 free form pizza.  Roll each half of the dough very thin and set on a cookie sheet. Refrigerate while making the filling.

Filling

5 or 6 large onions, sliced and cooked with 2 Tbsp of oil
2 eggs
1 cup of cottage cheese & 1/2 cup of mozzarella cheese
salt, pepper, nutmeg

  • Preheat oven to 350°F
  • Beat the eggs and the cottage cheese together and season with salt, pepper and nutmeg.
  • Pour into the cooled dough. Sprinkle with the mozzarella cheese and cook until the crust is browned. About 20 to 30 minutes.