The recipe is simple, practical, and can easily be made ahead — perfect for family dinners, Sunday suppers, or using up leftover roast chicken.

Ingredients you’ll need for this Chicken and Leek Pot Pie

Before we jump into the method, let’s talk about the ingredients, because each one has its role in building the flavors of this cozy pie:

For the filling:

• Chicken. Tender, juicy chicken makes up the heart of the filling. You can use leftover roast chicken (or even turkey), rotisserie chicken, or cooked chicken breasts and/or thighs especially for this dish. I actually like a mix of white and dark meats. Make sure the chicken pieces are skinned and deboned.
• Bacon sticks (or lardons, as we call them in France). These bring a smoky, savory depth that balances the creaminess of the sauce. If you can’t source “lardons”, thick-cut bacon sliced into matchsticks works perfectly.
• Leeks. The co-star of this recipe! Their mild sweetness pairs perfectly with the savory chicken bits. Be sure to wash them carefully between the layers to remove any grit. I love how they get so melty once cooked down. I prefer to use mostly the white parts: the green ends never really get super tender. 
• Celery & garlic. This combo creates the aromatic base in the filling, that adds freshness and balance.

To make the creamy sauce:

• Flour & butter. Combined, they form a roux, which thickens the creamy sauce.
• Chicken stock. Use a good quality low-sodium broth for maximum flavor without oversalting.
• Milk & cream. Together, these create a luscious sauce. The cream ensures richness, while the milk keeps it light enough for seconds.
• Thyme & bay leaf. Classic herbs that infuse the sauce with warmth and earthiness.
• Nutmeg. Just a pinch makes the cream sauce sing with subtle depth and warmth.
• Dijon mustard. It cuts through the richness of the creamy sauce with a gentle tang and adds that signature French taste.

For the top layer: 

• Puff pastry. Buttery, flaky pastry that rises beautifully in the oven. Store-bought is totally fine here. Make sure you buy an “all-butter” pastry (avoid oil or lard-based), this really makes a difference here.
• Egg yolk – Brushed atop the puff pastry to create that irresistible golden shine on top.

How to Make Chicken and Leek Pie (Step-by-Step)

1. Prepare the ingredients.

If you’re using raw chicken, pan-fry it until just cooked through. Chop into bite-sized pieces. If using cooked chicken, shred it into chunks. Slice the leeks (whites only), celery, and bacon into small pieces. Mince the garlic.

2. Cook the base

Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until lightly crisp. Add the leeks, celery, and garlic. Cook until softened but not browned.

3. Make the sauce

Melt the butter in the pan with the vegetables. Sprinkle in the flour and stir to coat the vegetables. This is your “roux”: this will thicken your filling later. Gradually whisk in the chicken stock, stirring constantly to avoid lumps. Add the milk, cream, thyme and bay leaf. Simmer gently for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

4. Assemble the filling

Stir in the chicken pieces and Dijon mustard. Season with grated nutmeg, salt and freshly ground black pepper. Remove the bay leaf and transfer the mixture into a deep pie dish.

5. Top with puff pastry

Roll out the puff pastry and cut it into a circle as large as your pie dish. You can use your dish or a plate as an outline. Cut a hole in the middle, this helps the steam escape while the filling bakes. Optional: Here I like to cut out a large circular strip of pastry and line-it along the inner edge on the pie dish. This helps create a thick pie edge. Lay your puff pastry circle on top. Brush the pastry with beaten egg for that golden shine.

6. Bake

Bake until the pastry is puffed, golden, and crisp. Allow the pie to rest for 10-15 minutes before serving – this helps the filling set slightly.

FAQs – Chicken and Leek Pot Pie

Which part of a chicken is best to use for this recipe?

I typically just use an entire rotisserie chicken for this recipe, but it’s completely acceptable to use whatever you have leftover, all white or all dark meat. Ideally a mix of white and dark meat for the best texture, but anything will work!

What are lardons? Can I replace them?

What we call “Lardons” are matchstick cut pieces of pork belly, found absolutely everywhere in France. If you can’t find lardons where you are, any type of thick cut bacon will work well in this recipe – just cut the strips into matchsticks on your own, using a sharp knife. Use natural bacon for a subtle taste, or go with smoked bacon if you want a bolder tasting dish.

Can I make it as a pie with a base?

Yes, absolutely! If you want to make this recipe into an actual pie (with a base), line your dish with a bottom layer of pastry, blind-bake it for 10 minutes, then add the filling and top crust. I suggest having a look at my French Chicken And Mushroom Pie (Tourte) recipe as an example.

Can I sub all the heavy cream with milk to make the sauce lighter?

I would highly suggest against it. The heavy cream provides the thickness, velvetiness and richness necessary for this recipe – and it also prevents a runny filling from developing.

Can I use store-bought puff pastry?

Yes! For convenience, I often use store-bought puff pastry. Choose a good-quality butter-based crust, and if frozen, thaw it as directed and keep it chilled until ready to bake. Puff pastries come round in France, and I know most come square in the US/Canada: no worries here, you can simply cut the sheet round to fit your pie dish.

If you’d like to try homemade, I recommend Sally’s Baking Addiction puff pastry recipe—it’s simple, buttery, and delicious.

How can I make it gluten free?

While I haven’t done this myself, yes you can! You’ll need to find yourself a gluten-free pie crust (many brands offer this now) and use a gluten-free thickening replacement for the ¼ cup of all-purpose flour used in the sauce, such as cornstarch or rice flour.

How do I prevent the pie top from browning too quickly?

Good question, all ovens are different and some may bake more from the top, browning your pie top more. If the top browns too fast (usually after 20–30 minutes), loosely cover it with foil. This allows it to keep baking without over-browning.

Can I make this pie ahead of time?

Yes! The filling can be made up to a day in advance and stored in the fridge. Assemble with the puff pastry just before baking. You can also freeze the fully baked pie — it reheats beautifully.

How long does this chicken and leek pie keep?

Store leftovers in the fridge for up to 4 days. Let the pie cool, then cover tightly or place in an airtight container. Reheat in the oven at 350°F (180°C)—avoid the microwave to keep the crust crisp.

For freezing, cool completely, wrap well, and freeze for up to 2 months. Bake straight from frozen: cover with foil and heat at 375°F (190°C) for 35–40 minutes.

Serving Suggestions

• Pair with a crisp green salad with mustard vinaigrette.
• For a heartier meal, serve with a Butternut Squash soup, a Roasted Carrot Soup or Green Beans Almondine on the side.
• A glass of dry white wine (like Chardonnay or Sauvignon Blanc) is a perfect match.

Recipe Tips & Variations you can try

• Make ahead: The filling can be prepared 1 day in advance. Store it in the fridge and assemble with the pastry crust just before baking.
• Seasonal add-ins: Mushrooms, carrots, or even spinach work beautifully in this pie.
• Individual pies: Divide the filling into ramekins or mini dishes and top each with puff pastry for single-serving pies.

I hope you enjoy this Creamy Chicken and Leek Pot Pie as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

Chicken and leek pot pie

Print Recipe

Serves: 8 Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

600g chicken meat (21 ounces), cooked, shredded or chopped
200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
2 leeks (whites only), cleaned and sliced thinly in half-rounds
2 celery stalks, chopped
2 garlic cloves, minced
¼ cup (30g) all-purpose flour
2 tbsp butter
1 cup (250ml) chicken stock, ideally low-sodium
1 tsp dried thyme
1 bay leaf
1 tbsp Dijon mustard
½ cup (120ml) heavy cream
1 ½ cup (375ml) milk (whole or 2 %)
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp grated nutmeg
1 (13-oz [370-g]) packet ready-rolled puff pastry
1 egg

Instructions

1. Cook the bacon. In a large pan over medium heat, cook the bacon (or lardons) until crisp, about 5 minutes. 
2. Sauté the aromatics. Add the garlic, celery, and leek. Cook for 6–7 minutes, stirring occasionally, until softened and fragrant (but not browned).
3. Build the base. Add the butter and let it melt. Sprinkle in the flour and stir to coat the vegetables—there should be no visible white flour left. Slowly whisk in the chicken stock, then stir in the milk, cream, thyme, and bay leaf. Simmer for 2–3 minutes, until the mixture thickens slightly.
4. Add the flavor. Stir in the Dijon mustard, shredded chicken, nutmeg, salt, and pepper. Cook for another 2–3 minutes until everything is well combined. The filling should be creamy and chunky. If it’s too thin, simmer a bit longer; if too thick, loosen with a splash of cream. Remove the bay leaf.
5. Prepare the filling. Transfer the mixture to the bottom of a deep pie dish and smooth the top with the back of a spoon. Let it cool for at least 30 minutes—this helps the pastry stay crisp when baking.
6. Preheat the oven. Heat your oven to 350°F (180°C) and position a rack in the middle.
7. Top with pastry. Roll out the puff pastry and cut it into a circle the same size as your pie dish, using the dish (or a plate) as a guide. Cut a small hole in the center—this allows steam to escape during baking. Optional: For a thicker, more defined crust edge, cut a long strip of "leftover" pastry and press it along the inner rim of the dish before adding the top. Lay the pastry circle over the pie and gently press the edges to seal. Brush the surface with the beaten egg yolk.
8. Bake for 40–45 minutes, until the pastry is puffed and deeply golden.
9. Rest and serve. Let the pie sit for about 10 minutes before serving—this gives the filling time to set.

The post Creamy Chicken and Leek Pot Pie appeared first on Pardon Your French.

I’ll guide you through the authentic preparation of Tourtière, along with some tips for success. Extra points if you make your pie crust from scratch!

When I lived in Canada, one of the most common questions I was asked was, ‘Do you have a Tourtière recipe?’. I always found this amusing, because, while this iconic meat pie originates from Quebec rather than France, it is often associated with French cuisine in North America.

Quebec’s history as a French colony has linked many of its dishes—including Tourtière—to French culinary traditions, even though they have evolved independently over time. Naturally, after spending 12 years in Canada, I became curious about French-Canadian cuisine and decided to try making Tourtière at home.

While it does remind me of some regional meat pies found in France, the French-Canadian version has a distinct character and flavor all its own. Here is our family recipe, from myself and my Canadian husband, to you!

What is a Tourtière (French Canadian Meat Pie) ?

A Tourtière is a traditional French-Canadian meat pie, originating from the Province of Quebec and typically served during the cold season (which is half of the year in Canada!).

This comforting dish has deep roots in Quebecois culture and is beloved across Canada. You can find Tourtières on dinner tables across Quebec—and on the menus of some of Quebec City’s finest restaurants.

While every family has its own twist on the recipe, the essence remains the same: a golden, buttery crust encasing a rich meat filling, usually made with ground pork, beef, or veal. What makes a Tourtière truly special is its spice blend of cinnamon, clove, ginger and dried herbs, giving the meat filling a distinctive taste that sets it apart from other meat pies.

Tourtière dates back to the early 1600s, introduced to Quebec by French settlers after Samuel de Champlain’s explorations. Over time, it became a beloved staple, especially during holidays, symbolizing family gatherings and tradition.

Ingredients you’ll need for a French Canadian Meat Pie

Making a Tourtière is an easy and relaxed recipe, but does require a bit of time – especially if you are making a homemade crust (which I suggest you do!). Here is a run down of the ingredients you’ll need for the double pie crust and the meat filling.

For the double crust: Homemade is the way to go!

• Flour and salt. All-purpose flour and a pinch of salt make the base of the crust.
• Butter. Use cold, cubed, unsalted butter for the best crust. I chill the cubes on a plate in the fridge for at least an hour to keep them perfectly cold before mixing with flour.
• Water. About 7 to 8 tablespoons of ice-cold water are needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the meat filling:

• Potato. A large potato is cooked and roughly mashed to bind the meat filling and add a creamier texture. Use a starchy potato like Russet.
• Vegetables. Onion, garlic, carrot and celery make the base of the filling. They are all diced and stir fried for about 10 minutes to soften and develop their flavors.
• Ground meat. A mix of ground pork and ground beef yields great texture and flavor. I like to use 90% lean ground beef. It is lighter, but yields just enough fat to stay flavorful. Make sure the ground meat you buy is unseasoned (ie. no ground seasoned sausage).
• For the spice blend. A mix of salt, black pepper, cinnamon, ginger, nutmeg, clove and Herbs de Provence bring warm, flavourful notes to the filling. This traditional Tourtière recipe calls for a lot of spices and seasonings—so be sure to use them. They really make the dish. An under seasoned tourtière will simply be … underwhelming!

Quick step by step instructions

Here is a quick look at the steps, and make sure to read the frequently asked questions below for more tips.

1. Sauté the veggies – In a large pan, cook onion, celery, carrots, and garlic until the onion turns translucent. Stir in the spices, add the ground meat, then pour in some liquid. Simmer for 45 minutes.
2. Mash the potato – Once the meat is tender, mix in the mashed potato until creamy. Set the filling aside to cool.
3. Prepare the crust – Combine flour, salt, cubed butter, and water to make the dough. Divide it in half and roll out two circles.
4. Assemble and bake – Line a pie dish with one dough circle, add the filling, and top with the second. Seal, brush with egg wash, and bake.

Frequently Asked Questions

What dish is best for this French Canadian meat pie? 

A 9-inch (23 cm) diameter pie dish is ideal for baking a Tourtière, as it allows the filling to cook evenly while maintaining the right balance of crust to filling. You can also use a low-sided cast iron skillet, which helps achieve a crispier crust, or a 9-inch round cake pan if you don’t have a pie dish on hand.

Which potato variety is best for a Tourtière filling?

The best potato variety I recommend for a Tourtière filling is a starchy potato such as Russet or Yukon Gold. These potatoes help absorb excess moisture from the meat while creating a creamy texture in the filling. I don’t recommend using Waxy potatoes as they hold their shape too well and won’t blend smoothly into the filling.

Can you freeze a Tourtière meat pie?

Yes! Tourtière freezes exceptionally well: it is a great make-ahead dish. Make and bake the Tourtière entirely first. Let it cool completely before wrapping and freezing. To reheat, thaw it in the refrigerator overnight and warm it in a 350°F (180°C) oven for about 20-30 minutes. I don’t recommend re-heating the meat pie in a microwave as the crust will turn soft and loose its flakiness.

How long does a Tourtière keep?

You can store your freshly baked Tourtière in the refrigerator for 3 to 4 days when covered tightly. If you plan to keep it longer, I think freezing is the best option. Always reheat it in the oven rather than the microwave to maintain the crispiness of the crust.

What to serve with a Tourtière?

A French Canadian Tourtière is traditionally served with tangy accompaniments to balance its rich, spiced filling. Some great pairings include:

• Chutney or fruit preserves – Cranberry sauce or a homemade tomato relish add a sweet contrast.
• Condiments – Many enjoy it with a dollop of Dijon mustard or ketchup, a classic but sometimes controversial pairing (especially in France)!
• Pickles – Pickled beets or crunchy cornichons bring a bright acidity.
• Salad – A simple green salad with vinaigrette or a heartier lentil salad. 
• Mashed potatoes or vegetables – For a heartier meal, serve Tourtière with a side of creamy mashed potatoes, green beans or carrots.

I hope you’ll enjoy this Tourtière (French Canadian Meat Pie) recipe as much as I do! If you have any questions, feel free to leave a comment.

More rustic recipes to try

• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Braised Pork Loin with Prunes
• Traditional French Beef Bourguignon 
• Authentic Beef Daube from Provence
• Lamb Navarin (Navarin d’Agneau)

Tourtière (French Canadian Meat Pie)

Print Recipe

Serves: 8-10 Prep Time: 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

For the crust:
3 cups (360g) all-purpose flour
½ tsp salt
1 cup or 2 sticks (226g) unsalted butter, cubed and cold
7 to 8 tbsp ice-cold water

For the filling:
1 large potato (about 300g), peeled and cut in large chunks
1 tsp salt
½ tbsp unsalted butter
½ tbsp extra virgin olive oil
1 large onion, peeled and diced
4 garlic cloves, peeled and minced
1/3 cup (50g) celery, diced
1/3 cup (50g) carrot diced
1.1 lb (500g) ground pork
1.1 lb (500g)ground beef

For the spice blend:
1 ½ tsp salt
1 tsp freshly ground black pepper
½ tsp cinnamon
½ tsp ginger powder
¼ tsp grated nutmeg
¼ tsp ground clove
1 tsp Herbs de Provence

For the eggwash:
1 egg
1 tbsp (15ml) milk

Instructions

1. Prepare the crust. In a large bowl or in a food processor, mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Meanwhile, prepare the stuffing. Fill a small pot with cold water and add potato and 1 tsp salt. Bring the water to a bowl, and boil for 10-13 minutes until the potato is fork tender. Reserve 3/4 cup of the potato water in a small bowl. Drain potato and roughly mash with a fork. Set aside.
3. In a large frying pan, heat up the butter and olive oil over medium heat. When the butter is melted, add the onion, garlic, carrot and celery. Cook for 10 minutes, stirring occasionally until the onion is translucent and fragrant.
4. Add the spice blend, and stir to coat the vegetables evenly. Cook for 30 seconds.
5. Add the ground beef and ground pork. Use the tip of large wooden spoon or spatula to break up the meat in small pieces. Add the ¾ cup of the potato cooking water and stir. Cover with a lid and cook for 30 minutes, stirring occasionally to break up any clumps of ground meat. After 30 minutes, remove lid and cook for 15 additional minutes until the liquid has evaporated. Stir in mashed potatoes, turn off heat, and let cool to room temperature.
6. Line a deep 9-inch (23cm) pie dish with parchment paper (cover bottom and sides).
7. Pre-heat your oven to 350°F (180°C)
8. Transfer the dough onto a floured working surface. Divide the dough into 2 pieces, one just slightly larger than the other. Roll out the larger dough to a 12-inch (31cm) circle and place it in the pie dish. Don’t worry about the edges that hang over the dish.
9. Roll out the smaller dough to a 9-inch (23cm) circle. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking. Set aside.
10. Assemble the pie. Fill the bottom crust with the meat filling, and smooth out the surface with the back of a spoon. With your fingers, dab some water over the edges of the bottom crust. Cover the filling with the top crust. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.
11. Whisk together the milk and the egg yolk, and brush it atop the pie.
12. Bake for 55 minutes to 1 hour, until the top is golden. Transfer onto a cooling rack and let the pie rest for at least 20-30 minutes before serving.

The post Tourtière (French Canadian Meat Pie) appeared first on Pardon Your French.

This rustic and comforting dish delivers a delightful balance of sweet and salty flavors, and is perfect as an elegant appetizer, a light lunch, or a satisfying dinner. Indulge in the timeless charm of this Eastern French classic!

What is a Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)?

This French Onion Tart, known as “Tarte à l’Oignon” or “Zwiebelkueche”, is a cherished specialty from Alsace in eastern France. This classic dish is a staple in the menus of local winstubs (Alsatian bistros) and is equally popular in home kitchens.

As with many traditional recipes, there is no single definitive version of the Alsatian Onion Tart. Every chef and home cook like to add their own twist on it, with their cheese, herb or spice of choice. However, most variations share 3 essential components: a crisp and buttery pie crust, a generous amount of caramelized onions and a savory custard poured over the top.

1. The pie crust: Like for most quiches and savory tarts, I always go for a “pâte brisée”: a sturdy and buttery French crust that’s perfect for holding a soft filling.
2. The caramelized onions: As per local tradition, the onions are caramelized slowly in butter – and white wine. Why? Because Alsace is renowned for producing some of the finest white wines in the world, including Gewurztraminer. Thanks to the region’s very cold winters, the grapes develop a natural sweetness, resulting in wines that are often sweeter and deeply aromatic. These sweeter white wines are perfect for caramelizing onions, enhancing their natural sugars and transforming them into something irresistibly sweet and melt-in-your-mouth delicious.
3. The savory custard: The custard is made from eggs, milk and cream. It is seasoned with black pepper and caraway seeds. Caraway, known in French as “carvi”, is popular in Alsatian cuisine. It is often used to flavor dishes and commonly found in Munster, a flagship cheese of Alsace. This sprinkle of caraway is optional, but I think it brings out the true Alsatian flavors of this tart.  

Ingredients you’ll need for this Caramelized Onion Tart

Now let’s take a closer look at the ingredients you need to make this delicious, rustic tart in your own kitchen.

For the pâte brisée crust

1. Flour. All-purpose flour is the way to go.
2. Salt. A pinch of salt to heighten the flavors.
3. Butter. Use cold, cubed, unsalted butter for best results in this crust recipe. I like to cube the butter, lay the cubes on a plate and stick the plate back into the fridge for at least 1 hour before I start making the crust. This ensures the butter cubes are perfectly cold when they’re added to the flour.
4. Water. About ¼ cup (60ml) of ice-cold water is needed to bind the ingredients together. You may need a little less, so add the water one tablespoon (15ml) at a time.

For the filling

1. Onions. We need 3.3lbs (1.5kg) of onions for this recipe! Yellow onions are the best choice. They turn utterly sweet and melty when caramelized. In Brittany, we have pink onions, also known as Rosé de Bretagne, which are sweet onions (similar to yellow) with a light pink outer skin. I sometimes use them too (pictured here). 
2. Butter. A generous amount of butter is key to caramelize these onions well.
3. White wine. Opt for a sweeter white wine to helps build a nice caramelization. My recommendations are an Alsatian Gewurztraminer or sweet Chardonnay (more affordable). That said, a drier white wine like a Sauvignon Blanc or Pinot Gris will do the job nicely too. The alcohol will completely burn off after the one hour of cooking.
4. Milk and cream. ½ cup of milk and ½ of heavy cream is the base of the custard filling.
5. Eggs. 3 large eggs are used in the filling. They need to be at room temperature so take them out of the fridge one hour before you start cooking.
6. Salt, pepper and caraway. Season to taste!
7. Gruyère Cheese. Although not traditionally used in a French onion tart, I like to add about 1/2 cup (50g) of Gruyère cheese to the filling. It adds some richness with a salty kick that contrasts well against the sweet caramelized onions. Emmental works well too.

Tips & Tricks

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. It guarantees a flaky, buttery crust that is the perfect vessel for the creamy custard and soft onions.

It is essential to use cold butter and ice-cold water to make the pie crust. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

This recipe will make enough for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pie crust, plus a little extra if you want to make an individual tart on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and minimal extra effort to make it. 

• The Caramelized onions

The caramelized onions are the stars of this recipe, so make sure they are done properly. Caramelizing onions, by slowly cooking them in butter and deglazing in white wine until they are golden and melty, extracts the natural sugars from the onions and intensifies their flavor.  The trick is to not stir too often to allow for the caramelization to happen at the bottom of the pan. I find that stirring onion every 5 minutes is good enough.

For this Caramelized Onion Tart recipe, the onions do not need to be caramelized too much. Reach for a golden color, not brown. The process of caramelizing onions should take about 45 minutes to 1 hour, on medium-low heat.

• The Cheese

For the filling, be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are pricier than cheddar, but well worth it when used in the filling of this tart.

Frequently Asked Questions

How long can you keep this Caramelized Onion Tart?  

After making (and enjoying) this tart– if you have any leftovers – you can store them in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the tart in the oven for about 5-10 minutes at 350°F (180°C). 

Can you freeze the tart?

Yes, absolutely. Once completely cool, you can store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

What do you serve with this Caramelized Onion Tart?

In Alsace, this tart is traditionally served in thin slices as a starter, accompanied by a fresh leaf salad. It also works wonderfully as a satisfying lunch paired with sides like carrots, green beans, or even a hearty dish such as cauliflower gratin.

Personally, my favorite way to enjoy a slice of onion tart is for dinner, served alongside a comforting bowl of warm soup.

Helpful swaps and notes: 

• Caramelizing the onions low and slow is key here. Take your time! So, this recipe is best made on weekends, when you have more time to stay in the kitchen.
• For caramelizing the onions, I like to use butter and white wine, which both provide richness and classic earthy flavors. Some other recipes call for beef stock instead of white wine. Although this isn’t the traditional recipe, using beef stock works great as a slightly more affordable alternative.
• The amount of filling in this recipe is good for a high-sided 9-inch (22.9cm) or 10-inch (25.4cm) pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. If you have some filling left, you can make an individual tart on the side with the extra crust you have. I recommend using a pan with a removable bottom, which will support the crust when lifting your tart.

More rustic French recipes you may like: 

• Classic French Quiche Lorraine
• Spinach and Cheese Quiche
• French Style Cottage Pie (Hachis Parmentier)
• French Chicken And Mushroom Pie (Tourte)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Classic French Lentil Soup
• Classic French Onion Soup
• Braised Pork Loin with Prunes (Porc aux pruneaux)

Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the pie crust:
2 cups (260g) all-purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
3.3 lbs (1.5 kg) onions
1/2 cup (115g) unsalted butter
2/3 cup (158ml) white wine
½ cup (125ml) whole milk (whole or 2% m.f)
½ cup (125ml) heavy cream
3 large eggs, at room temperature 
1 tsp caraway seeds
¼ tsp salt
¼ tsp black pepper
1/2 cup (50g) Gruyère cheese, grated

Instructions

1. Make the crust. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
2. Pre-heat your oven to 350°F (180°C) with a rack in the middle. 
3. Line with parchment paper a 9-inch (22.9 cm) or 10-inch (25,4 cm) pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the prepared tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
4. Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside.
5. Caramelize the onions. Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 5 minutes. After 15 minutes, when the onions should start to dry out, add the white wine. Stir to coat and continue cooking for about 30 more minutes, until the onions are melty and golden. Set aside.
6. Make the filling. In a large mixing bowl, whisk together the eggs, the heavy cream and the milk. Add caraway, salt, black pepper and grated cheese.
7. Assemble the tart. Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top.
8. Bake for 1 hour at 350°F (180°C) , or until golden. The middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

Notes...

Store leftovers in airtight container in the fridge for up to 4-5 days. Reheat in the oven for about 5-10 minutes at 350°F (180°C).  Freeze in an airtight container for up to 3 months. To reheat, let the tart thaw in the fridge before heating it through in the oven. 

The post Caramelized Onion Tart (Tarte à l’Oignon Alsacienne) appeared first on Pardon Your French.

What is a Tarte Soleil?

A Tarte Soleil, which literally translates to “Sun Tart” in English, is a savory puff pastry appetizer that is typically made in the shape of a sun. It’s often served as a decorative and delicious centerpiece at parties, gatherings, or special occasions like Christmas and New Year’s Eve.

The basic structure of a Tarte Soleil involves a sheet of puff pastry, covered with a filling and then roofed with a second sheet of puff pastry. Then comes the fun part… The filling can vary and be customized to you liking! It often includes ingredients like cheese, herbs, spices, sometimes the addition of spinach, sun-dried tomatoes, pesto – or smoked salmon!

The two layers of pastry are then cut into a sun-like shape with radiating rays, which are twisted to create the appearance of a sun. I know this may sound a bit complex to do, but I assure you it is not! The pastry is then baked until golden brown.

Tarte Soleil is a always an impressive appetizer or snack to bring to the table. I love how it’s visually striking and always a conversation starter. Guests get to tear off each piece (the sun rays) which makes it interactive and fun.

This is one of my favorite recipes to make especially over the Holidays when hosting people. I am really excited to share this recipe with you today!

Ingredients you’ll need for this Smoked Salmon Cream Cheese Tarte Soleil

A Tarte Soleil is a versatile dish, including any filling of your liking – but this smoked salmon and cream cheese version has to be one of my favorites. The combination of the buttery, flaky pastry with the creamy savory filling and the rich flavor of smoked salmon is heavenly. Here are the ingredients you’ll need to create this show-stopper at home.   

1. Puff pastry. You need two 12-inch (30cm) circles of puff pastry. Homemade or store-bought work well here. In France, puff pastry sheets usually come already round – which truly makes this recipe a breeze to create at home. In the US and Canada, in my experience, puff pastry sheets usually come rectangular or square. So you’ll need to roll out the sheets to 12×12-inch squares and cut them into circles of 12-inch diameters. Read the FAQs below for more tips on store-bought puff pastry.
2. Cream cheese. Opt for a plain, full-fat cream cheese such as Philadelphia Original. And if you’re wondering if we have Philadelphia in France – yes, we do! With the rise of American baked goods in France (ie. cheesecake), cream cheese is becoming easier and easier to find these past few years.
3. Shallot. One shallot, finely diced, adds a nice bite to the cream cheese filling.
4. Chive. Because cream cheese and chive simply go hand in hand.
5. Black pepper. I like to add a crack of pepper to the cream-cheese filling. However, no added salt is needed, as smoked salmon is typically salty enough.
6. Smoked salmon. About 6 thin slices of smoked salmon are enough to cover the entirety of a pastry sheet. Note that you can use smoked trout too, which is often more affordable.
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the puff pastry top.
8. Poppy seeds. Although optional, the tart is finished with a sprinkle of poppy seeds, a taste which marries well with cream cheese and smoked salmon. Sesame seeds or everything bagel seasoning would work great too here.

Frequently Asked Questions

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. 

When shopping, my best advice is to seek out an all-butter puff pastry. You can do so by simply looking at the ingredient list on the pastry package. Puff pastries made with oil and/or shortening (partially or fully) will almost always taste inferior than all-butter. The best all-butter frozen puff pastry brand I recommend is Dufour. 

Pre-made store-bought puff pastry almost always comes frozen. I recommend you take it out of your freezer the day prior to baking, and let it thaw overnight in the fridge. A slow overnight thawing will prevent cracks in the sheet when you unroll it. 

Once you are ready to make the Tarte Soleil, take the puff pastry sheets out of the fridge and act fast when rolling out the sheets and forming the twists. Puff pastry warms up quickly and can get sticky. 

Can I prepare the Tarte Soleil ahead?

Yes, you can prepare this tart ahead, up to the point when it goes in the oven to bake. Once the tart is assembled and formed, you can transfer it to the fridge for up to 6 hours.

This is a great recipe to make ahead if you’re having guests over! You can prepare the tart, store it in the fridge, and simply pop it in the oven when your guests arrive. You will then serve a freshly baked, crisp tart while not spending much time in the kitchen.

How to store this Tarte Soleil ?

Like most puff pastry baked goods, the Tarte Soleil is best enjoyed right when it comes out of the oven. Puff pastry loses its crispness after a few short hours. However, if you have any leftovers, you can still store it in the refrigerator or in the freezer.

• In the refrigerator: store the (cooled) tart in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the pastry soft. Instead, reheat in the oven for about 5-10 minutes at 350°F (180°C) until crisp. 
• In the freezer: store the (cooled) tart in a freezer-friendly airtight container and place it in the freezer for up to 3 months. To reheat, let it thaw in the fridge before heating them through in the oven. 

Audrey’s tips:

• Ideally, defrost your store-bought frozen puff pastry overnight in the fridge. This slow thawing process prevents the dough from cracking.
• Puff pastry warms up quickly and can get sticky, so keep each sheet rolled in the fridge up until you need it. Act fast when rolling it out, cutting it round and transferring it into the fridge. Once filled, likewise, act fast when cutting out the “sun rays” and twisting them. If you feel the dough is getting too sticky to work with, simply pop it in the fridge for 10 minutes to firm up again.
• Make sure you use a very sharp knife or pizza cutter to form the sun rays.

I hope you’ll love this Smoked Salmon Cream Cheese Tarte Soleil recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French appetizer recipes: 

• Gruyere Cheese Twists (Torsades au fromage)
• French-style Deviled Eggs (Oeufs Mimosa)
• Classic French Salmon Rillettes
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade) 
• Ham, Cheese and Olive Bread 
• Sardines and Cream Cheese Rillettes 
• Eggplant Caviar Dip

Smoked Salmon Cream Cheese Tarte Soleil

Print Recipe

Serves: 8-12 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2 (13-oz [370-g]) packets ready-rolled puff pastry, thawed if frozen
2/3 cup (150g) cream cheese, cold
1 shallot, peeled and diced
16 chive sprigs, finely chopped
¼ tsp freshly ground black black pepper
6 ounces (170g), smoked salmon, sliced
1 egg yolk
1 tbsp (15ml) milk
1 tbsp poppy seeds

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.

Step 1 - Prepare the filling. In a small bowl, stir together the cream cheese, diced shallot, chopped chive and black pepper. Set aside in the fridge.

Step 2 - Prepare the puff pastry. Roll out the first sheet of puff pastry onto a large piece of parchment paper to a 12x12 inch (30x30cm) square. Then, cut the pastry into a 12-inch (30cm) circle. You can do so free-handedly or you can place a round object over the pastry (ie. a large plate or Dutch-oven lid) and use a sharp knife to trace the circle. Transfer the pastry round, still on the parchment paper, onto a baking sheet and set in the fridge. Repeat with the second sheet of pastry, to get two same-size dough rounds.

Step 3 – Assemble the tart. Take the first pastry circle out of the fridge. Spread the filling evenly over top, leaving a 1-inch border all around. Cover with the smoked salmon slices. Carefully place the second pastry circle on top and lightly press the border to seal.

Whisk together the milk and the egg yolk, and brush it atop the tart. Sprinkle evenly with poppy seeds.

Step 4 – Set a small glass upside down in the middle of the pastry circles (to make the sun’s “body”). Using a sharp knife or pizza cutter, cut away from the glass in quarters. Then, cut each quarter into 4 equal strips – making 16 strands (“rays”) in total.

Step 5 – Gently twist each strand a few times to form twists. Remove the glass from the center and poke a little hole in the center (for steam to release from when baking).

Bake for 30 to 35 minutes, until puffed and golden brown. Transfer onto a serving platter and serve immediately.

The post Smoked Salmon Cream Cheese Tarte Soleil appeared first on Pardon Your French.

What is a crustless quiche?

A crustless quiche is a take on a classic French quiche, without – you guessed it – a crust! It simply consists of a classic quiche filling (eggs, milk, cream and cheese), poured over par-baked vegetables and baked in the oven. The texture is soft and satisfying, without the carbs and richness of a buttery crust.  

There are no difficult techniques or skills involved in this recipe. And if you have already made a quiche before, this recipe will likely feel like a breeze – since you don’t need to make a pie crust.

My go-to ratio for making a quiche filling is 10 eggs for 1 to 2 cups of liquid. The liquid can be just milk or a mix of milk and cream, for added richness. For this quiche, I tested that 8 eggs for 1 ½ cup milk and cream gives just the right texture. It is firm enough to be satisfying and soft enough to match the texture of the tender vegetables. That said, a quiche is very forgiving, so you can adjust the quantity of liquid if you would like. For instance, use only 1 cup milk if you are aiming for a firmer quiche that you can eat by hand once sliced.

Common Questions

When do you serve a quiche?

In France, a quiche in France is served as a quick lunch or dinner, often alongside a salad or a soup. Quiches can be enjoyed warm or cool, which makes them a year-round staple in a French kitchen. A quiche is also a perfect recipe for brunch!

How long will a crustless quiche last?

This crustless quiche will last for about 4 days stored in an airtight container in the fridge. This is a great make ahead recipe for hosting: prepare it the night before, store it in the fridge and simply re-heat it for about 5-10 minutes at 350F (180C) before serving.

How to store a crustless quiche 

After making (and enjoying) this quiche – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4 days. Reheat the quiche in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the quiche thaw in the fridge before heating it through in the oven. 

Cooking notes :

• The amount of filling in this recipe is just right for a low-sided 9-inch (22.9cm) tart pan or pie dish. Do not fill the pan/dish to the rim, as the filling will puff up as it bakes and deflate slightly as it cools down. 
• For best results, I suggest you use the listed vegetables (zucchini, eggplant, and cherry tomatoes) and their quantities. However, since a quiche is quite forgiving, you can opt for different vegetables if you would like, such as bell peppers.
• A key to this recipe is to make sure the vegetables are well cooked until most of their excess moisture is gone. This ensures the quiche won’t become too liquidy.
• For making a quiche, Gruyère is my go-to cheese. This hard, Swiss-made cheese is subtly salty with delicious nutty notes. It also melts very well and creates a great quiche texture. In France, Gruyère is affordable and widely available. It often comes pre-grated, sold in individual pouches. In the US/Canada, Gruyère is a bit more costly than your average block of cheese, but well worth it to use in this recipe. As a more affordable option, you can opt for white or orange cheddar or grated mozzarella.

I hope you’ll love this Crustless Quiche with Summer Vegetables as much as I do! This recipe is enough for 8 to 10 people, served alongside a salad or a soup. If you have any questions, please feel free to leave a comment. 

You may also like:

• Spinach and Cheese Quiche 
• Chicken and Mushroom Pie (Tourte)
• Classic French Quiche Lorraine 
• Classic French-style Potato Salad
• Vegetable Tian from Provence
• Sweet Pea Ham Quiche
• Ham Cheese Olive Bread

Crustless Quiche with Summer Vegetables

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 garlic clove, peeled and minced
1 onion, peeled and sliced in half round
1 medium zucchini, sliced
½ medium eggplant, sliced in half rounds
½ cup cherry tomatoes
8 large eggs
1 cup (240ml) milk (2%)
½ cup (120ml) heavy cream (35% mf)
½ tsp salt
¼ tsp freshly ground black pepper
1 tbsp Dijon mustard
2 tbsp chive, finely chopped
1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)

Instructions

Step 1 – Preheat your oven to 375°F (190°C) with a rack in the middle. Grease a 9-inch (22.9cm) pie dish with butter or cooking spray.

Step 2 – Heat up the extra virgin olive oil in a frying pan over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant. Add the zucchini and eggplant, and sauté for 10-12 minutes until softened, browned and most of the excess moisture is gone.  Transfer into the prepared pie dish along with the cherry tomatoes, and scatter vegetables to cover bottom evenly.

Step 3 – In a large mixing bowl, beat the eggs with the milk, heavy cream, salt, pepper, Dijon mustard, 1 tablespoon of chive and ¾ cup Gruyère cheese.

Step 4 – Pour the egg mixture over the vegetables, in the dish, and sprinkle with the remaining ¼ cup Gruyère cheese and 1 tablespoon of chive.

Bake for 40-45 minutes, until the edges are set and a knife inserted in the center comes out clean. Transfer to a cooling rack and let cool for at least 15 minutes before serving.

The post Crustless Quiche with Summer Vegetables appeared first on Pardon Your French.

The origin of the Quiche Lorraine

Born in the historical Alsace-Lorraine region in North Eastern France, the Quiche Lorraine is today one of the most highly-sought after French recipes. But like many popular European dishes, it used to be peasant food. It’s said local bakers used to test the heat of their ovens by throwing a disk of bread dough inside and watching it bake. The baked crust would then be garnished with a mixture known as “migaine”, made from eggs, milk and cream, and specked with dots of butter.

It was only in the early 19^TH century that local home cooks and chefs started to substitute butter with bits of smoked bacon to give the Quiche Lorraine its signature salty bite.

In 1871, after the Franco-German war, the Alsace-Lorraine territory was ceded by France to Germany. This change pushed a part of the Alsatian population to migrate to Paris and other French cities. Alsatians brought with them their culture and local recipes, including the Quiche Lorraine – contributing to building its national success.

The essentials to a Quiche Lorraine

If you are new to making quiches, know that there is nothing to be afraid of here. A quiche consists of a crust encasing a savory custard made of egg, cream, and extra fixings—namely, bacon and cheese, in the case of a quiche Lorraine.

There are no difficult techniques or special skill sets involved; success relies more on the choice of good ingredients, and how to properly prepare them before you start assembling the quiche.

In essence, an authentic Quiche Lorraine may only contain short crust pastry, eggs, bacon, crème fraiche, black pepper and nutmeg. Modern takes on the quiche Lorraine sometimes use milk as a lighter substitute for crème fraiche, and we often add cheese as well. In my recipe, I opt for a combination of both milk and crème—you can’t skip out on good old crème fraiche, in my opinion—so that the filling isn’t too heavy but still tastes rich and creamy. Good quality Swiss cheese provides the final touch.

That being said, here is a closer look at the essentials you need to make a Classic French Quiche Lorraine at home. 

• Make your own crust, if you have time.  

Although you can use a store-bought pie crust for convenience, making your pie crust from scratch will go a long way. The recipe below only requires about 15 minutes of time. And, it guarantees a flaky buttery crust that is the perfect vessel for the creamy custard. 

This recipe will make enough for a 9-inch (22.9cm) pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film). You definitely won’t regret taking the time and little extra effort to make it. 

• “Lardons”, or bacon sticks.

In France, home-cooks commonly use “lardons” to make a Quiche Lorraine. Lardons are pieces of thick, smoked bacon sliced into matchsticks. They can be found in any grocery store in France, but are much harder to find in North America. So to make your own, cut bacon strips into ¼” (0.65cm) thick sticks and cook them slowly over medium heat until they have rendered out most of their fat. But don’t go overboard. You want the “lardons” to be cooked but with a tender bite; not as crisp as store-bought bacon bits.

• Crème Fraiche, not sour cream.

Do not mistake French Crème Fraiche for sour cream. Crème fraiche is a soured cream from natural bacterial culture. Compared to sour cream, crème fraiche has a higher fat content (30 to 45%), tastes richer and is less tangy. Sometimes, they are interchangeable – if you plan on using them uncooked to top off a baked potato for instance. But because sour cream has less fat and more protein, it is less stable than crème fraiche when heated and can curdle. In the instance of the Quiche Lorraine, using crème fraiche ensures the filling will be creamy and not separate when baking.

Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

• The Cheese.

Be sure to use a hard Swiss-made cheese such as Gruyère or Emmental – both of which should bear an AOP (Appellation d’Origine Protégée) seal. This sign on the label shows the cheese was made according to strict government mandated rules and quality standards. Both cheeses are subtly salty with lovely nutty notes. They are more pricey than cheddar, but well worth it as the finishing touch to a Quiche Lorraine.

How to store a Quiche Lorraine 

After making (and enjoying) this quiche – if you have any leftovers – you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days. I don’t recommend re-heating it in the microwave, which can make the crust soft. Instead, reheat the quiche in the oven for about 5-10 minutes at 350F (180C). 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the quiche thaw in the fridge before heating it through in the oven. 

Cooking notes: 

• The amount of filling in this recipe is just right for low-sided 9-inch (22.9cm) tart pan. Do not fill the crust to the rim: the filling will puff up as it bakes, and deflate slightly as it cools down. It is recommended to use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• It is essential to use cold butter and ice cold water to make the pie crust. Cold butter -not at room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out, which makes for a flaky crust. 

I hope you’ll love this Classic French Quiche Lorraine as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Spinach and Cheese Quiche 
• Chicken and Mushroom Pie (Tourte)
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Classic French Beef Bourguignon
• Belgian Endive and Ham Gratin (Endives Au Jambon)
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Classic French Quiche Lorraine

Print Recipe

Serves: 6-8 Prep Time: 20 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

For the pie crust :
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) cold unsalted butter, cut into small cubes
4 tbsp (60ml) ice cold water

For the filling:
4 large eggs
½ cup (120g) crème fraiche
½ cup (120ml) whole milk
6 ounces bacon (6 strips/ 175g) cut into ¼" thick sticks
1 cup (4oz/100g) shredded Swiss cheese (ie. Gruyère or Emmental)
¼ tsp salt
1 tsp freshly ground black pepper
1 pinch of grated nutmeg

Instructions

Step 1: make the crust – Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork, to prevent it from “puffing” up when baking. Place the tart pan in the fridge while you prepare the bacon (next step). 

Pre-heat your oven to 350°F (180°C) with a rack in the middle.  

Step 2: make the filling –  In a frying pan, fry the bacon strips for 3 minutes, until just cooked (but not too brown). Drain on paper towel. Take tart pan out of the fridge and scatter a third of the bacon and a third of the shredded cheese evenly onto the pastry crust.

In a separate mixing bowl, whisk together the eggs, the crème fraiche, whole milk, 1/4 tsp salt, 1/2 tsp black pepper and nutmeg. Add another third of the bacon and another third of the shredded cheese into the mixture. Pour the prepared liquid over the crust.  Sprinkle evenly with the rest of the bacon and the rest of the cheese (the last thirds). Sprinkle with the remaining 1/2 tsp black pepper. 

Bake for about 45-55 minutes. Remove from the oven when the crust is starting to get golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature. 

This article was first published in April 2018. It was updated and re-posted in November 2021. I wanted to provide new photos, add step-by-step photos and more recipe instructions – including a home made pie crust. 

The post Classic French Quiche Lorraine appeared first on Pardon Your French.

Cooking notes:

• When cooking the zucchini slices, make sure they release most of their moisture in the pan, and eventually end up soft and almost “dry” (no water left at the bottom of the pan). If you don’t take the time to cook them fully, the zucchini will then release their moisture in the baking dish, and the bottom of your crumble will be watery.
• If you don’t like goat cheese, you can substitute with mozzarella or feta (same quantities).
• A 9-inch skillet is the perfect size for this crumble. 

How to store this Zucchini Goat Cheese Crumble? 

After enjoying the crumble, if you have any leftover, you can store it in the refrigerator. 

• In the refrigerator: let the crumble cool to room temperature and store any leftover in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Reheat it in the microwave or in the oven (about 10 minutes at 350°F/180°C)
• Unfortunately, this isn’t a freezer-friendly dish. 

I hope you’ll love this Savory Zucchini Goat Cheese Crumble as much as I do! Serve it as a side with grilled meat of fish, or as a light dinner with a green salad on the side. 

If you have any question, feel free to leave a comment! 

You may also like: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Zucchini Goat Cheese Crumble

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 tbsp (15ml) Extra Virgin Olive Oil
1 onion, peeled and sliced 
1 garlic clove, peeled and minced
4 medium size zucchini, cut in ¼ (0.65cm) inch slices

For the crumble:
½ cup (63g) flour
2 tbsp grated parmesan
2 tbsp chopped nuts (pecans, walnut or hazelnuts)
1/3 cup (30g) old fashioned rolled oats
¼ tsp freshly ground black pepper
¼ cup (58g) unsalted butter, cold and cubed
60g unripen goat cheese
¼ tbsp thyme

Instructions

Step 1 – In a large frying pan, heat up the extra virgin olive oil over medium-low heat. Add the sliced onion and minced garlic and cook for 2-3 minutes until the onion is translucent. Add the zucchini, and cook, stirring occasionally for 15-20 minutes until the zucchini is soft and most of its moisture has evaporated. Transfer to an oven-safe dish or skillet, set aside.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 – Make the crumble. In a large bowl, combine the flour, grated parmesan, chopped nuts, rolled oats and black pepper. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Crumble the goat cheese in small pieces and scatter it evenly onto the zucchini. Cover with the crumble mixture. Sprinkle with thyme and salt and pepper to taste.

Bake for 30 minutes, until the crumble looks dry and starts to turn golden. Transfer to a cooling rack and let cool for 10 minutes before serving.

The post Savory Zucchini Goat Cheese Crumble appeared first on Pardon Your French.

The tradition of “Tartes Salées” in France

Savory tarts like this one – or what we call in French “Tartes Salées” (including quiches, puff-pastry tarts and savory galettes) – are everyday fare in France. They are very often enjoyed as a simple lunch alongside a salad or served as an easy dinner for family or friends. 

Whether a quiche, a tart or a galette, making a “Tarte Salée” is often meant to make do what’s in season or to use up any produce and/or fixings that may be lingering in your fridge: vegetables, cheeses, meats, etc… They aren’t really special occasion fare, but rather a quick and easy meal option. They are ideal for when you’re short on time during the week, or perhaps when feeling a bit uninspired. 

I love how Tartes Salées invite creativity and always tempt you to try different filling combinations throughout the season – as with tomato and corn for late Summer. Tartes Salées are also just as delicious enjoyed warm or cold, which make them a popular leftover food in France.  

The tomatoes 

The Savory Tomato, Corn and Gruyère Galette is great to use up seasonal tomatoes which are abundant in late Summer. Make sure you choose ripe, red tomatoes – but not too ripe, or they will turn mushy/watery when baking. Any variety of large or medium red tomatoes works for this recipe: Heirloom, Roma, Plum or Beefsteak. You can opt for just one variety, or a mix if you want. 

The corn

For this recipe, you can use corn kernels cooked with any method of your choosing: grilled, roasted, boiled or even from a can – as a convenient option. If you opt for canned corn kernels,  make sure you drain them well and pat them dry with paper towel. 

Gruyère cheese

For the cheese, I strongly recommend you use Gruyère, a yellow hard Swiss Cheese. Gruyère cheese is extremely popular in French cooking. It is widely used by homecooks to garnish savory pies, quiches, gratins, pasta, etc. In French grocery stores, it can be found often pre-grated and packaged in little pouches stapled as “fromage râpé (pronounced rap-ay)” 

In US/Canada, Gruyère is a bit pricey but well worth it if you are planning on making a French recipe such as this galette. Gruyère Cheese has a delicious nutty taste that pairs great with the sweetness of the tomatoes and corn. As a substitute, if you can’t find Gruyère cheese, you can choose a hard mild-tasting cheese, such a Comté or an aged white Cheddar (more affordable option). Parmesan is too salty in taste for my liking in this recipe.

How to store this Galette? 

After enjoying the Galette, if you have any leftover slices, you can store them in the refrigerator or in the freezer.

• In the refrigerator: store any leftover slices in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Enjoy the slices cold or reheated for 4-5 minutes in a pan over medium heat. Avoid reheating the slices in the microwave or the crust will likely get soggy. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the slices thaw in the fridge before re-heating them through in a pan over medium heat. 

Cooking notes: 

• The crust recipe is based off of my classic Pâte Brisée, which you can find in most of my quiche recipes and sweet galette recipes. As a little twist for this Savory Tomato, Corn and Gruyère Galette, I replaced a portion of the butter with mayonnaise. The addition of mayonnaise makes for an extra flaky crust. I also added some grated Gruyère in the mix for salty notes. 
• It is essential to use cold butter and ice cold water to make the dough. Cold butter – not room temperature – will distribute into the flour without softening. And ice-cold water will bind the ingredients together without melting the butter. This ensure little bits of butter are still present in the dough once rolled out. These little bits of butter make for a most tender and flaky crust.  
• The dough crust needs to chilled at least 1 hour before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm slightly, to become easier to roll out.
• If the edges of the dough crack a bit when you fold them over the tomatoes, don’t fret. You can simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 
• When placing the tomato slices in the middle of the crust, make sure you leave a 2-inch (5cm) border all around. This way you will be able to easily fold the edges over the filling later.

I hope you’ll love this Savory Tomato, Corn and Gruyère Galette as much as I do! This tart can be enjoyed either warm or cold. It is a great starter, quick lunch or light dinner, enjoyed with a salad on the side. 

If you have any question, feel free to leave a comment! 

More recipes to enjoy Tomato Season: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Tomato, Corn and Gruyère Galette

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

Crust:
1 ½ cup (188g) all-purpose flour
A pinch of salt
¼ tsp ground black pepper
2 tbsp (12g) Gruyère cheese, grated
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
2 tbsp mayonnaise
2 tbsp (30ml) ice cold water

Filling:
3 large tomatoes, ripe, cut in 1/3 (0.85cm) inch slices
1/3 cup (55g) corn kernels (cooked: grilled, roasted, boiled or from a can)
2 tbsp (12g) Gruyère cheese, grated
Freshly ground black pepper & Salt, to taste
1 egg yolk
Optional: fresh basil leaves, for garnish

Instructions

Step 1 – Prepare the crust. Mix the flour, salt, black pepper and grated Gruyère together. Add the cubed butter and mix with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the mayonnaise and mix until just incorporated. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball; do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for 1 hour. 

Pre-heat your oven to 400ºF (205ºC) with a rack in the middle. Line a baking sheet with parchment paper.

Step 2 – 1 hour later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the prepared baking sheet. Optional: if needed, use a knife or scissors to trim your dough into a proper circle. 

Step 3 – Sprinkle 1 tablespoon of grated Gruyère cheese onto the dough, leaving a 2 inch (5cm) border around the edge. Lay the tomato slices ontop, overlapping and in a circular pattern, still leaving a 2 inch (5cm) border around the edges. Sprinkle with the corn, remaining 1 tablespoon of grated Gruyère, black pepper and salt to taste. Fold the edges of the dough up over the filling to create a 1 ½ (3.8cm) inch border. Whisk egg yolk in a small bowl and brush this egg wash onto the folded border.

Bake for 40-45 minutes, until the edges look dry and golden. Let the Galette cool for 30 minutes before transferring it onto a cooling rack. Enjoy warm or chilled. Garnish with fresh basil leaves just before serving. 

The post Savory Tomato, Corn and Gruyère Galette appeared first on Pardon Your French.

Quiche – versatile, practical, crowd-pleasing.

If you’re new to quiches, this is how you should look at it: a crisp pie crust encasing a bunch of ingredients, simply bound together by an egg and milk custard. From that point, you can see how versatile a quiche can be. You can always pick different combinations of ingredients to fill it with – ham and cheese (as in the classic Quiche Lorraine), mushrooms in the Fall, leeks in the Winter, asparagus or peas in the Spring, zucchini, tomatoes or spinach in the Summer… Add-ons are always welcome too: fresh herbs, cheeses, ham, bacon and so on. 

Quiches are also practical. You can enjoy them warm, at room temperature or chilled. They play the part for an elegant brunch as well as for a portable lunch. They also freeze very well, and can be quickly reheated in the oven.

Cooking notes:

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all of the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will give you enough for a 9-inch pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film).
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a pie dish with a removable bottom, which will support the crust when lifting your tart.
• The asparagus are boiled for 4 minutes before being used for the quiche. 4 minutes is enough to lightly cook them but they will remain slightly firm. Do not be tempted to cook them any longer. The asparagus will continue to cook in the quiche when baking and will turn perfectly tender.

I hope you enjoy this Asparagus Goat Cheese Quiche as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like:

• The Quiche Lorraine 
• Herby Spring Vegetable Jardiniere
• Sweet Pea Ham Quiche 
• Spinach Cheese Quiche 

Asparagus Goat Cheese Quiche

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

Pie Crust:
2 cups (260g) all-purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water

Filling:
1 tbsp (14g) butter
1 shallot, peeled and diced
1 small bunch (200g) asparagus, stemmed and cut into 1.5-inch (3.8cm) pieces
4 large eggs
3/4 cup (180ml) milk (2% or whole)
¼ cup (60ml) heavy cream (35% m.f.)  
1 tbsp Dijon Mustard
¼ tsp cayenne
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped parsley leaves
125g soft unripened goat cheese, crumbled

Instructions

To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) pie dish. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pie dish. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.  

To make the filling – 

Step 1 - In a large frying pan over medium heat, melt the butter and sauté the diced shallot until lightly caramelized, about 6-7 minutes. Set aside.

Step 2 - Bring a pot of water to a boil. Drop in the cut asparagus and boil for 4 minutes until barely cooked. You should be able to poke a fork in them, but they should still feel slightly firm. Drain and set aside.

Step 3 - In a large bowl, beat the eggs, milk, heavy cream, Dijon mustard, cayenne, salt, black pepper and parsley. Add the crumbled goat cheese, the shallots and mix to combine.

Step 4 – Scatter the asparagus evenly at the bottom of the pie crust. Pour the batter overtop, making sure the goat cheese crumbs are evenly distributed as well. Do not fill the batter to the rim: the filling will lightly puff up as it bakes.

Bake for 55 minutes, until the crust is golden brown and the filling is golden. Transfer onto a cooling rack and cool for at least 15 minutes before serving.

The post Asparagus Goat Cheese Quiche appeared first on Pardon Your French.

This classic French savory custard-filled deep-dish French tart is made with a buttery crust, a silky filling of eggs and cream, a healthy amount of spinach and lots of melty Gruyère cheese. It’s an easy recipe that you can enjoy at brunch, lunch or dinner and it’s also perfect to make ahead. Extra points if you make the pie crust from scratch!

Cooking notes: 

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will make enough for a 9-inch pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film).
• To make this quiche doable year-round, you can use frozen spinach (same quantity). Make sure the spinach is well thawed and drained. When cooking them in the pan, make sure most of the moisture evaporates.

• For the cheese, I strongly recommend you use Gruyère. This hard Swiss Cheese is a bit pricey but pairs perfectly with spinach. Gruyère Cheese will produce the best nutty taste and melty texture in this quiche. As a substitute, you can choose a hard mild-tasting cheese, such a Comté or a white aged Cheddar (more affordable option). Parmesan is too salty in taste for my liking in this recipe.
• For a lighter filling, you can substitute the heavy whipping cream (35% m.f.) with Half-and-Half (12% m.f.). Another option is to use 150 ml heavy whipping cream (35% m.f) and 150 ml milk (2% or whole milk).
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a tart pan  with a removable bottom (like this one), which will support the crust when lifting your tart.

I hope you enjoy this Spinach and Cheese Quiche as much as I do!
Any questions, don’t hesitate to leave a comment.

You may also like:

• • The Quiche Lorraine 
  • Herby Spring Vegetable Jardiniere
  • Ham Cheese Olive Bread
  • Sweet Pea Hame Quiche

Spinach and Cheese Quiche

Print Recipe

Serves: 8-10 Prep Time: 40 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 24 voted )

Ingredients

Pie Crust:
2 cups (260g) all purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water
Filling:
2 tbsp (28g) unsalted butter
2 shallots, peeled and thinly sliced
350g fresh spinach leaves (or frozen chopped spinach, defrosted and drained)
1 garlic clove, peeled
4 large eggs
1 1/4 cup (300ml) heavy whipping cream (35%mf)
½ tsp salt
½ tsp freshly ground black pepper
¼ tsp grated nutmeg
¼ tsp cayenne pepper
1 cup (100g) grated Gruyère cheese

Instructions

Make sure your read the cooking notes before you start. 

To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not over-mix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pan. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork. Chill until ready to assemble the quiche.

Pre-heat your oven to 350F (180C) with a rack in the middle. 

To make the filling – In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until lightly caramelized. Set aside. Add 1 tablespoon of butter and the spinach leaves to the pan. Poke a fork into a whole garlic clove and use this to occasionally stir the spinach; cook until wilted. Set aside and let cool. Discard of the garlic. When the spinach is cool enough to handle, squeeze it between your hands to drain most of the moisture out over the sink.

In a large mixing bowl, whisk together the eggs, heavy cream, salt, pepper, nutmeg, cayenne and grated cheese.

To assemble – Take the crust out of the fridge. Spread the cooked shallots evenly over the bottom. Spread the spinach evenly on top; try to break apart as many spinach clumps as possible with your fingers. Pour the filling on top; do not fill it to the rim: the filling will lightly puff up as it bakes.

Bake for 45 minutes, until the crust is golden brown and the filling is golden as well. Transfer onto a cooling rack and cool for at least 30 minutes before serving.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appétit! 

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The post Spinach and Cheese Quiche appeared first on Pardon Your French.