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.
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.
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).
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.
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.
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.
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.
4 Tbsp of sweet butter + 1 tsp to coat the mold 1/4 cup grated parmesan cheese 3 scallions, sliced thin 1 head of escarole trimmed of some green leafy part (about 5 cups) 1 tsp salt 1/3 cup of water 4 Tbsp of flour 1 cup of milk Pepper 1/2 tsp Worcestershire sauce 1 cup of grated Cheddar cheese (strips optional) 3 egg yolks 7 egg whites
Butter 1 1/2 quart soufflé mold and add the parmesan cheese.
Coat the mold and refrigerate.
Reserve the parmesan not needed in the coating.
Slice the trimmed escarole coarsely.
Melt 1 Tbsp of butter in a saucepan and sauté the sliced scallions until just tender.
Add the escarole, salt and water.
Cook on high for 5 minutes.
Uncover and continue cooking for a few minutes until all liquid has evaporated.
Make a béchamel sauce with the remaining butter, flour and milk.
Add the yolks, mix well.
Add salad mixture, Worcestershire sauce and the grated cheddar cheese.
Whip the whites until they form a peak.
Fold in the escarole mixture gently.
Fill the mold to the edges.
At this point the soufflé can be refrigerated for a couple of hours.
At baking time sprinkle the reserved parmesan cheese and place the soufflé on a cookie sheet in a 375°F preheated oven.
Reduce heat to 350°F and bake for 30 to 40 minutes.
5 minutes before the soufflé is done you can arrange the strips in a decorative pattern on top.