Why You’ll Love This Strawberry Basil Galette

• A simple, no-fuss French dessert anyone can master.
• A flaky, buttery homemade crust (pâte brisée).
• A fresh and unique pairing of strawberries and basil.
• Perfect for summer entertaining, picnics, or casual desserts.
• Easily adaptable (including a nut-free option).

Ingredients for this Strawberry Basil Galette

For the Galette crust

• Flour. All-purpose flour works perfectly here, giving the crust just the right balance of structure and tenderness.
• Salt. Just a pinch enhances the overall flavor of the dough.
• Butter. Use cold, unsalted butter cut into small cubes. For best results, I like to cube the butter ahead of time and chill it in the fridge for at least an hour before baking. Keeping the butter very cold is key to achieving a flaky, tender crust.
• Water. You’ll need about ¼ cup (60 ml) of ice-cold water to bring the dough together. Add it gradually, one tablespoon (15 ml) at a time, you may not need it all.

For the filling

• Almond flour. A light layer is sprinkled over the crust before adding the fruit. It helps absorb excess juices during baking, keeping the base crisp rather than soggy.
• Fresh basil.  Thinly sliced basil is mixed with the almond flour, adding a delicate, slightly floral note that pairs beautifully with the strawberries.
• Strawberries.  Choose fresh, ripe, in-season strawberries. Hull them and slice them thickly (rather than quartering) so they bake evenly and stay tender.
• Sugar. I like to toss the strawberries with about ¼ cup (50g) of sugar before assembling. This not only enhances their natural sweetness but also helps create a thicker, more cohesive filling, so your galette slices cleanly instead of being too runny.

How to Make a Strawberry Basil Galette (Step-by-Step)

1. Make the dough – Combine flour, salt, and cold butter until crumbly. Add ice water gradually, then form into a disk and chill.
2. Prepare the filling – Toss strawberries with sugar. In a separate bowl, mix almond flour and basil.
3. Assemble the galette – Roll out the dough into a rough circle. Add almond-basil mixture, top with strawberries, and fold the edges over.
4. Bake – Brush edges with egg wash and bake until golden, crisp, and bubbling.

My best tips for a strawberry Galette:

Here are a few more tips before you start making this galette.

• Keep everything cold: Using cold butter and ice-cold water is essential for a successful dough. Cold butter stays firm as it’s worked into the flour, creating small pockets that result in a flaky, tender crust. Ice-cold water helps bring the dough together without melting the butter.
• Chill the dough: Let the pâte brisée rest in the fridge for at least 20–30 minutes before rolling it out. If it feels too firm straight from the fridge, let it sit at room temperature for 5–10 minutes until it softens slightly and becomes easier to handle.
• Don’t worry about cracks: If the dough cracks when folding it over the filling, simply dampen your fingers with a little lukewarm water and gently press the cracks together to seal them. Rustic is part of the charm of a galette.
• Leave enough border: When adding the filling, leave about a 2-inch (5 cm) border around the edges. This makes it easier to fold the dough over the fruit.
• Keep it as flat as possible: Arrange the strawberries in a single, even layer so they bake uniformly.
• Make it nut-free: If you’d like a nut-free version, swap the almond flour for all-purpose flour or rolled oats. Both options will still help absorb excess juices while baking.

Galette FAQs:

Can you make galette dough ahead of time?

Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze it for up to 1 month.

Why is my strawberry galette watery?

This usually happens if the fruit is layered too thick. Keep the fruit in a single layer for best results.

Can I use frozen strawberries?

Potentially yes, but thaw and drain them well first to avoid excess moisture.

This Strawberry Basil Galette is everything I love about French home baking: simple ingredients, seasonal fruit, and a rustic finish that never tries too hard.

If you enjoy rustic French baking, you might also love:

• Classic French Strawberry Tart
• French Plum Tart (Tarte aux prunes)
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Gâteau Basque (Basque Cake with pastry cream)

Strawberry Basil Galette

Print Recipe

Serves: 8 Prep Time: 1 Hour Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the "Pâte Brisée"crust:
1 1/2 cups (188g) all-purpose flour
1/4 teaspoon salt
¾ cup (170g) cold unsalted butter, cut into small cubes
¼ cup to 1/3 cup (50ml to 78ml) ice-cold water

For the base:
½ cup almond meal
A handful (7-8 leaves) of fresh basil, chiffonade

For the filling:
4 cups fresh strawberries, cut into large slices. (about 1 ½ lb)
¼ cup sugar

1 egg yolk + 1 tablespoon of milk

Instructions

1. Make the dough. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and work it into the flour using your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs with small bits of butter still visible.
   Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 20–30 minutes.
2. Prepare the filling. In a bowl, gently toss the strawberries with sugar. Set aside.
   In a small bowl, mix together with your fingers the ground almond with chopped basil, so it’s well combined.
3. Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer it onto a parchment-lined baking sheet. If the dough feels too firm, let it sit for 5–10 minutes until it softens slightly; it will be much easier to roll. Pre-heat your oven to 400°F (200°C).
4. Assemble the Galette.  Sprinkle the basil and ground almonds over the center of the dough, leaving about a 2-inch border.
   Arrange the strawberry mixture in a single, even layer over the almonds. Fold the edges of the dough over the fruit, pleating as you go. Don’t worry if the dough cracks slightly: just dip your fingers in a bit of water and gently smooth it back together.
5. Bake. In a small bowl, whisk together with the egg yolk and milk, and brush the edges of the galette.
   Bake at 400°F (200°C) for 35–40 minutes, until the crust is golden and the fruit is bubbling.
   Let cool completely before slicing and serving.

The post Strawberry Basil Galette (Easy French Galette Recipe) appeared first on Pardon Your French.

It’s rustic, deeply flavorful, and built on simple ingredients: tomatoes, garlic, herbs, olive oil, olives and tender pork. This is the kind of dish French home cooks make on repeat – no fuss, just real food.

What Is Provençal Pork Stew?

“Provençal” refers to the style of cooking from Provence, a sunny region in the south of France known for its Mediterranean flavors.

Cooking a “Provençal-style” meat or fish means you’ll almost always find tomatoes, garlic, olive oil, Herbs de Provence, olives and summer vegetables like bell peppers or zucchini.

This Provençal pork stew is a hearty, slow-simmered dish where pork is cooked in a tomato-based sauce with peppers, white wine and herbs. It’s simple, rustic and packed with flavor.

If you’d like to explore more Provençal cooking, try my Chicken Provençal, Cod Provençal and my round up of Classic Provençal Recipes to try with everything you need to create a Provençal menu from olive tapenade to stuffed tomatoes.

Why You’ll Love This Dish

• Big flavor, simple ingredients: This recipe requires simple and seasonal ingredients. Nothing fancy, just good technique
• Perfect make-ahead meal: This pork dish reheats beautifully, and I think it tastes even better the next day
• One-pot friendly: less cleanup, more enjoyment!
• Comforting but not heavy: No cream nor flour needed. The sauce is just based on fresh produce and a splash of white wine.
• Flexible serving options: Serve it with rice, polenta, or crusty bread.

This is the kind of recipe that feels impressive but secretly isn’t.

Ingredients You’ll Need for This Provençal Pork Stew

This dish is all about simple ingredients that work together.

• Pork – You’ll need about 2lbs of pork. Choose a cut that’s ideal for slow cooking, like pork shoulder or pork butt. Both these cuts come from the pork shoulder; you can read this interesting article here if you’re ever confused. Avoid lean cuts like pork loin as they tend to dry out and become tough when simmered.
• Salt – Salt the pork at least 30 minutes before cooking. This helps the seasoning penetrate the meat and improves both flavor and texture.
• Olive Oil – Used for searing the pork and building the base of the stew. A good extra virgin olive oil adds authentic Mediterranean flavor.
• Onion & Garlic – These form the aromatic base of the sauce and brings depth to the dish.
• Tomatoes – Fresh tomatoes are best for a lighter, more traditional Provençal flavor. Roma or plum tomatoes work especially well. If tomatoes aren’t in season, good-quality canned tomatoes are a great substitute.
• Herbs de Provence – This classic blend of dried herbs (typically thyme, rosemary, oregano and sometimes lavender) gives the dish its signature Provençal character. You’ll find it in most grocery stores in the spice aisle.
• Black Pepper & Paprika – Simple seasonings that add warmth and balance to the sauce.
• Tomato Paste – Just one tablespoon intensifies the tomato flavor and gives the sauce a richer color and body.
• Bell Peppers – This recipe uses plenty of peppers (4 total), which pair beautifully with pork. A mix of red, yellow, and green adds both sweetness and color, but feel free to use what you have on hand.
• Water & Dry White Wine – These create the cooking liquid for the stew. Use a dry white wine like Sauvignon Blanc. The wine adds acidity and depth without overpowering the dish.
• Green Olives – Added at the end for a salty, briny contrast that brightens the whole stew.

Step-by-Step Instructions

Here’s a quick overview of how to make this recipe, with step-by-step photos to guide you. If you have any questions, feel free to leave a comment below!

1. Prep & sear the pork: Cut the pork into chunks. Salt, and let sit 30 minutes. Then, brown pork in batches (3 min per side). Set aside.
2. Cook aromatics, tomatoes & spices. Sauté onion and garlic until soft. Stir in tomatoes, herbs, spices and tomato paste. Cook 5 min.
3. Add peppers. Cook sliced peppers for 3 minutes.
4. Combine. Return the pork. Add wine and water. Stir and simmer with lid on for 35-40 minutes.
5. Finish. Add olives, simmer uncovered 20–30 min until tender.

Cooking Tips for the Best Provençal Pork

• Don’t skip the sear: this is where most of the flavor comes from. Golden brown = depth.
• Use real tomatoes if possible: fresh tomatoes give a lighter, more authentic Provençal taste. But canned can work in a pinch, if tomatoes aren’t in season.
• Choose the right wine. Go for a dry white wine (like Sauvignon Blanc). If it’s good enough to drink, it’s good enough to cook with.
• Let it simmer gently. No boiling! You just want the sauce to simmer low and slow to keep the pork tender.
• Make it ahead: Like many stews, this one tastes even better the next day.

Frequently Asked Questions

What makes it “Provençal”?

It’s all about the combination of olive oil, tomatoes, garlic, herbs, olives and slow cooking to build these classic flavors from southern France.

Can I use a different cut of pork?

I highly recommend sticking with pork shoulder or butt: they work best because they become tender when simmered. Avoid lean cuts like pork loin.

Can I skip the white wine?

You can, but keep in mind the wine adds nice acidity and depth. Substitute with equal amount of water, plus a splash of lemon juice for acidity.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. It reheats beautifully.

Can I freeze this stew?

Absolutely. Freeze for up to 2–3 months. Thaw overnight in the fridge and reheat gently.

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce
• French Pork and Lentil Stew (Petit Salé)

Easy Provençal Pork Stew

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2lbs (900g) pork shoulder or butt
½ tsp salt (plus more for salting the meat)
1 tbsp (15ml) extra virgin olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
1lb (450g) tomatoes, cubed
1 tbsp Herbs de Provence
½ tsp freshly ground black pepper
½ tsp paprika
1 tbsp tomato paste
4 bell peppers (2 red, 1 yellow, 1 green), cored and sliced into strips
100ml water
100ml dry white wine
½ cup green olives, pitted

Instructions

1. About 30 minutes beforehand, take the pork out of the fridge. Slice into “stew sized” chunks (about 3-4cm/ 1.2-1.5-in), salt the pork and set aside, to allow to warm closer to room temperature.
2. In a large skillet or large Dutch oven, heat up to olive oil over medium heat. Working in batches, add the pork cubes and sear them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t sear properly. It should take about 2 batches to sear all the pork. Transfer the pork cubes to a separate bowl or plate. Do not wash the bottom of the pan.
3. Lower the heat to medium-low. Add the onion and garlic and sauté for about 2-3 minutes until fragrant and translucent. Add the cubed tomatoes, Herbs de Provence, salt, black pepper, paprika and tomato paste. Stir and cook for about 5 minutes, until the tomatoes soften.
4. Add the bell peppers, stir and cook for 3 minutes – just enough to soften the pepper slightly.
5. Add the pork cubes back into the skillet, stir and add the wine and stock.
6. Bring to a slow simmer, cover and cook for 35-40 minutes. Take the lid off, stir in the green olives and continue to simmer (lid off) for 20-30 minutes longer, until the sauce starts to thicken slightly and the pork is tender enough to cut with a fork. Taste the sauce and add more salt (if necessary) to your liking.
7. Serve in a shallow bowl over rice, polenta – or just on its own.

The post Easy Provençal Pork Stew (French Pork Stew with Tomatoes, Peppers & Herbs) appeared first on Pardon Your French.

What Is a French Tomato Salad?

A French tomato salad—or salade de tomates— is all about simplicity and freshness. It relies on ripe tomato wedges, red onions, garlic, olive oil, vinegar and fresh basil to allow each ingredient shine.

What makes this French classic special, is the method. Instead of whisking up a dressing separately, the tomatoes get a sprinkle of salt first. This draws out their natural juices, intensifying their sweetness and creating a built-in base for the dressing. Only then do you add the olive oil, vinegar, onions, garlic and herbs, gently tossing everything by hand so each slice is well coated.

The result? The flavors really stick to the tomatoes, making every bite so very vibrant. And at the bottom of the bowl, you’ll find a pool of savory, tangy tomato juices—perfect for soaking up with a piece of crusty baguette.

Served at room temperature, this salad is a staple of French summer tables. It’s ideal for light lunches, picnics, or as a colorful side to grilled meats and fish. It’s proof that with the right ingredients, the simplest of recipes can be the most unforgettable.

Ingredients Needed for a Classic Salade de Tomates

Here’s what you’ll need to recreate this rustic French tomato salad at home:

• Tomatoes. The stars of this recipe! Choose ripe, seasonal tomatoes with a meaty flesh such as heirloom, beefsteak or vine-ripened.
• Salt. Traditionally in this recipe, we’re using Fleur de sel to deepen the flavor of the tomatoes and draw out their juices. Brands I can recommend are Le Guérandais and Le Saunier. You can also use coarse sea salt or Maldon.
• Red Onion and Garlic. This combo adds tang, flavor and the signature crisp bite to this French tomato salad. I sometimes use shallots instead of red onion which works very well too. 
• Fresh basil. The basil-tomato combo is just the best! Use large, fresh basil leaves.
• Extra virgin olive oil: Use the best quality olive oil you can find—it makes all the difference in a no-cook recipe like this.
• Vinegar: We’re using red wine vinegar in this salad, which adds a nice tang. You can also use white wine vinegar.
• Black pepper. This salad is simply seasoned with a crack of ground black pepper. I recommend using ½ tsp, but you can adjust (more/less) as you wish.

How to make my French tomato salad

Follow these easy steps to prepare your Salade de Tomates. You can find the detailed ingredient list and instructions at the bottom of this article in the recipe card. 

• Prep the tomatoes: Wash, core, and cut the tomatoes into wedges. Place them in a large mixing bowl.
• Season with salt: Sprinkle the tomatoes with fleur de sel (or coarse sea salt), toss gently, and let them rest for 10 minutes at room temperature. This draws out some of the juices and deepens the flavor.
• Add the Armoatics: Place thinly sliced red onion in ice-cold water to mellow out their bitterness. Then, add to the tomatoes along with minced garlic and and chopped basil.
• Dress the salad: Drizzle with extra virgin olive oil and red wine vinegar. Add black pepper, and gently toss with your hands to coat everything evenly.

Frequently Asked Questions

What type of tomatoes should i use?

For the best flavor, look for heirloom, beefsteak, or vine-ripened tomatoes that are juicy and aromatic. Although honestly, any ripe, in-season tomatoes work for this recipe.

Can I make this salad ahead of time?

Yes, you can prepare it up to 2 hours in advance, but for the freshest texture and flavor, let it sit at room temp for 10–30 minutes max before serving. You can store in the fridge if needed, but bring to room temperature before serving.

What is Fleur de Sel?

Fleur de sel is a hand-harvested French sea salt with delicate flakes and a subtle mineral flavor. It is a finishing salt, meaning you don’t use it for cooking but for finishing or seasoning dishes like this one. You can find Fleur de Sel in most grocery stores in the US, Canada or UK in the spice aisle. It is slightly more expensive than regular sea salt, but so worth it if you ask me! Some brands I recommend are Le Guérandais and Le Saunier. You can substitute Maldon salt or another coarse sea salt if needed.

Can I add cheese?

While not traditional, many French cooks (myself included!) sometimes add a few chunks of fresh mozzarella or crumbled goat cheese for a twist.

Cooking notes:

• This is a very forgiving recipe. The measurements don’t need to be precise. You can use more or less tomatoes, more or less fresh herbs and adjust the seasoning to suit your tastes.
• This salad is best made in the Summer, at the peak of tomato and basil season.

More French Salad Recipes to try: 

• Classic French Lentil Salad
• Authentic Niçoise Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Warm Goat Cheese Salad (Salade de Chèvre Chaud)
• Green Bean Potato Salad
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• French Egg Salad

French Tomato Salad (Salade de Tomatoes)

Print Recipe

Serves: 4 Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 large, ripe tomatoes
½ tsp Fleur de Sel (or coarse sea salt)
½ red onion, peeled and finely sliced in half rounds
1 garlic clove, peeled and minced
8 basil leaves, chopped + extra for garnish
1 tbsp (15ml) red wine vinegar
3 tbsp (45ml) extra virgin olive oil
½ tsp freshly ground black pepper

Instructions

Wash, core and cut tomatoes in big wedges. Place in a bowl, sprinkle with fleur de sel, toss lightly to coat and let sit on the counter for 10 minutes.

Place red onion slices in a small bowl filled with ice-cold water for 5 minutes. This mellows the sharp taste, while keeping them crisp. Drain.

Sprinkle the tomatoes with the red onion, garlic, basil. Drizzle with vinegar and oil. Season with black pepper. With your hands, gently toss the tomatoes so all wedges are well-coated with dressing and garnish.

Taste and adjust seasoning if needed (salt, pepper). Garnish with fresh basil leaves for garnish.

The post French Tomato Salad (Salade de Tomates) appeared first on Pardon Your French.

Traditionally served in thin slices with fresh berries or dollop of whipped cream, it’s a showstopper that’s perfect for dinner parties, holiday gatherings, or simply for treating yourself.

And best of all? It can be made entirely in advance.

What is a Chocolate Marquise?

The Marquise au Chocolat gets its noble name from French aristocracy—”marquise” referring to a noblewoman, just below a duchess. This dessert, much like its namesake, is refined, rich, and a little indulgent. There is no clear origin for this dessert, but many sources lead to this dessert being named after XVII century Marquise Marie de Rabutin-Chantal, known as Marquise de Sévigné, who was obsessed with chocolate.

While lesser known in the U.S. than chocolate mousse or pot de crème, it’s a beloved classic in French households and restaurants. It dates back to the early 20th century and is often served frozen or semi-freddo, shaped like a log or terrine, and sliced for dramatic presentation.

Half-way between a mousse, a fudge and an ice-cream, this is a perfect make-ahead and no-bake dessert for summer. I often present it with whipped cream on the side and a bowl of fresh strawberries.

Why you’ll love this dessert

• No baking required – this is a great no-bake summer dessert! 
• Make-ahead friendly – even better after a night in the fridge or freezer
• Silky, decadent texture – like mousse meets fudge
• Perfect for entertaining – slice and serve!

Ingredients you’ll need for this Chocolate Marquise recipe

This is truly a simple recipe made with only 5 ingredients. However, I recommend you choose high-quality chocolate and butter, and eggs that are at least 3 days old. Here is a closer look at the ingredients.

• Chocolate. This dessert is all about the chocolate! Choosing a good quality chocolate makes all the difference here, so I recommend splurging a little – you won’t regret it. I recommend a 70% dark bittersweet chocolate.
• Butter. Choose a good-quality European butter, unsalted.
• Vanilla extract. Just a splash of vanilla extract rounds of the bitterness of the dark chocolate.
• Eggs. You need 6 eggs for this recipe, with the yolks and whites separated. The yolks are added to the chocolate-butter mixture and the whites are beat to a firm peak before being folded into the rest. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days old at least), and make sure you take them out of the fridge 1 hour beforehand to let them reach room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome more air rather than break, if too fresh or cold.
• Salt. To help set the egg whites and enhance all the flavors.

Step-by-Step Instructions

1. Melt the chocolate. In a heatproof bowl set over simmering water (double boiler), melt the chocolate and butter gently. Stir until smooth. Remove from heat and let it cool slightly.
2. Add sugar and egg yolks. Add the sugar and beat in the egg yolks, followed by the vanilla extract.
3. Whip egg whites. In a separate, clean and dry bowl, whip the egg whites with a pinch of salt until stiff peaks form.
4. Fold egg whites in. Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
5. Mold and chill. Line a loaf pan with plastic wrap. Pour in the mixture, smooth the top, and wrap. Refrigerate for at least 6 hours, preferably overnight. For a firmer texture, freeze instead and let sit at room temp 15–20 min before slicing.
6. Serve. Unmold onto a serving plate. Slice with a warm knife, and serve with toppings of your choice.

Frequently Asked Questions

Is Chocolate Marquise like chocolate mousse?

It is similar, but denser and firmer due to a higher ratio of chocolate and the freezing process. It’s richer and sliceable—think of it as mousse-meets-fudge.

Can I use milk chocolate instead of dark chocolate?

Technically, yes you can, but it will be much sweeter and less intense in chocolate taste. So, I recommend reducing the sugar by half if you’re trying this recipe with milk chocolate.

Are the raw eggs safe?

Yes, there are safe, except for pregnant women or people with compromised immune systems. If you’re concerned, use pasteurized eggs.

Can I make this dessert ahead of time?

Absolutely! A chocolate marquise is actually best when made 1–2 days in advance. Keep refrigerated or frozen, tightly wrapped.

My baking tips:

• This dessert needs to chill for at least 6 hours before serving, so plan accordingly.
• Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beaters that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk

I hope you’ll love this classic French Chocolate Marquise recipe as much as I do. If you have any questions, please leave a comment. 

More French Chocolate Desserts: 

• French Chocolate Truffles
• Classic French Chocolate Pots de Creme
• Classic French Chocolate Moelleux Cake
• Thick Double Chocolate Puddings
• Dark Chocolate Olive Oil Cake 
• Julia Child’s Queen of Sheba Chocolate Cake
• Parisian Hot Chocolate
• Chocolate Chip Cookies with sea salt 
• Buckwheat Chocolate Chip cookies
• Double Chocolate Twice Baked Cookies (Croquants)

Chocolate Marquise

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

14 oz (400g) dark chocolate (70% bittersweet recommended)
3/4 cup + 2 tbsp (200g) butter, unsalted
1/4 cup + 1 tbsp (60g) sugar
1 tsp vanilla extract
6 large eggs, at room temperature
1 pinch of salt

Fresh strawberries, hulled, for serving

Instructions

1. In a heatproof bowl set over simmering water (double boiler), melt the chocolate and butter gently. Stir occasionally until smooth. Remove from heat and let it cool slightly for about 10-15 minutes.
2. When slightly cooled, whisk in the sugar and the egg yolks, followed by the vanilla extract.
3. In a separate large mixing bowl, beat the 6 egg whites and salt to a stiff peak - meaning peaks will stand straight up when the beaters are lifted.
4. Using a large rubber spatula, gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter. Stop when the texture is just uniform – do not over mix.
5. Line a  8.5x4.5-in loaf pan (21.5x11.5cm) with plastic wrap (bottom and edges). Pour in the mixture and cover with another piece of plastic wrap – the wrap should touch the whole surface. Refrigerate for at least 6 hours, preferably overnight. For a firmer texture, freeze instead and let sit at room temp 15–20 min before slicing.
6. Unmold onto a serving plate. Slice with a warm knife, and serve with toppings of your choice.

The post Chocolate Marquise appeared first on Pardon Your French.

Whether you’re making lunch for yourself or feeding a crowd, this recipe delivers big flavor with very little fuss.

I’m very excited to share one of my absolute favorite French classics with you today: a simple, flavorful French egg salad that I make constantly. It’s a no-fuss recipe, but don’t let that fool you—it’s bursting with bold, briny, herby goodness.

This version is how we typically enjoy it in France: creamy and chunky, with all the right accents—think sharp Dijon mustard, crunchy cornichons, and punchy little capers. It comes together in about 20 minutes, with just a bit of chopping and no fancy steps.

I especially love making this in the spring and summer, when green onions and fresh herbs are at their best. It’s light, fresh, and perfect for picnics, lazy lunches, or as a chic little starter on toast.

What is a French Egg Salad?

The French version of egg salad avoids overly creamy or overly sweet ingredients (like sweet relish) focusing instead on balance, acidity, and fresh herbs. It traditionally features eggs, mayonnaise, Dijon mustard, cornichons (small French dill pickles) and capers. 

It’s the kind of dish you’ll find on a Parisian café menu, served as a starter with a slice of good bread. It is also popular in “bouillons” – those traditional French eateries known for no-frill meals at low prices.

That said, it’s just as lovely tucked into a sandwich, spooned over toast, or packed into a picnic basket for a sunny day outdoors. It’s elegant, simple, and deeply flavorful—perfect with a glass of chilled white wine.

Ingredients you need for this French Egg Salad recipe

• Eggs. You need 5 large eggs for this recipe.
• Mayonnaise. After testing the recipe several times, I find the perfect ratio is 1 tablespoon of mayonnaise for 1 egg. This yields a creamy texture, without overpowering the other ingredients. So, you’ll need 5 tablespoons of mayonnaise for this recipe.
• Dijon mustard. A must! One tablespoon of Dijon mustard gives a tangy kick and a signature French flavor to this egg salad.
• Green onion. One green onion sliced finely adds a nice tang and crunch.
• Cornichons. These tart, pickled cucumbers are much smaller than your average American pickle. They are very popular in France and can be found in most grocers. In the US, you can find them near mustards and mayonnaises. I recommend the Maille brand. They add such a nice acidity and crunch!
• Capers. For briny sharpness!
• Seasonings. This egg salad is seasoned with salt, black pepper and pinch of smoked paprika. I love the hint of smokiness from the paprika, which cuts through the richness of the mayonnaise dressing. As another option, a pinch of curry powder is delicious too.
• Fresh Herbs. I love a mix of fresh parsley and chive, but feel free to swap for other fresh herbs like basil, dill, chervil or tarragon when in season. About 4 tablespoons of herbs add a great amount of freshness that makes this egg salad feels on the lighter side.

Frequently Asked Questions

Can I prepare it ahead?

Yes, this salad is actually even better when it sits in the fridge for 1 or 2 hours. It allows for all the flavors and textures to set, and for the salad to be well chilled. Make sure it is packed in an airtight container.

This egg salad lasts for up to 3 days in the fridge.

Can I use other fresh herbs?

Yes absolutely. Parsley and chive are traditionally used in this salad, but feel free to use other herbs, as long as they’re fresh. Dill, basil and tarragon work especially well here!

How to serve this egg salad?

In France, this egg salad is usually enjoyed as a small starter, but I must say my favorite way to enjoy it is in a baguette with juicy slices of tomatoes. You can also enjoy it on crisp toasts, as an open-faced sandwich on soft Pain de mie or rye bread, on rice crackers, in lettuce wraps or as a small side with celery and carrot sticks.

Do you have a favorite way to enjoy egg salad? Feel free to share it in the comments!

I hope you’ll love this classic French Egg Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)
• French Lentil Salad with tomatoes and cucumbers
• Authentic Niçoise Salad
• Warm Goat Cheese Salad

French Egg Salad

Print Recipe

Serves: 2-4 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

5 large eggs, at room temperature
5 tbsp (70g) mayonnaise
1 tbsp (14g) Dijon mustard
1 green onion, finely chopped
5 cornichons, chopped
1 tbsp brined capers, drained
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp smoked paprika
2 tbsp fresh parsley, stemmed and finely chopped
2 tbsp fresh chive, finely chopped

Instructions

1. Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch (2,5cm) and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully remove the eggs from the water and rinse under cold water.
2. In a large bowl, combine the mayonnaise, Dijon mustard, chopped green onion, chopped cornichons, capers, salt, black pepper, paprika, parsley and chive. Stir to combine.
3. Peel the eggs and chop them roughly. I like to keep larger chunks. Add the chopped eggs to the dressing and stir gently until they’re just coated. Do not over stir. Taste and adjust seasoning if needed (salt, pepper, paprika).
4. Cover and chill for at least 15 minutes before serving. Enjoy with baguette, toasted bread slices or in lettuce wraps.

The post French Egg Salad appeared first on Pardon Your French.

What is a French Plum Tart (Tarte aux prunes)?

A French Plum Tart is a delightful way to showcase the flavor of fresh plums and is a popular dessert during the plum season in late Summer. This rustic tart is made with a buttery Pâte Brisée (French pastry crust) filled with seasonal plums. Once baked, the plums turn utterly jammy, which is the main appeal of this tart!

In France, this tart often highlights local plum varieties such as Quetches or Mirabelles, which are smaller and sweeter than the plums commonly found elsewhere. However, don’t worry if you can’t find these specific varieties as any plums you love will work beautifully to bring this delightful treat to life in your own kitchen.

Ingredients you’ll need for this French Plum Tart recipe

This plum tart recipe is simple yet delightful, featuring a very simple filling of almond flour, seasonal plums, and a sprinkle of sugar. The most time-consuming step, though not difficult, is making the homemade crust – which is well worth the effort, trust me here! This tart recipe uses a classic “pâte brisée” crust. Read along for the ingredients and my tips!  

For the 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. Plums. Seasonal, ripe plums are the star of the tart. They are sliced in quarters and arranged in a decorative pattern on the tart shell. Any variety of your liking works here, but you can read my notes below (in the FAQ) for which varieties I most recommend. When shopping for plums to make a tart, choose them slightly soft but blemish-free and wrinkle-free.
2. Almond flour. Almond flour is sprinkled over the bottom of the tart to absorb the juices from the fruits and ensure the crust remains crisp. This also adds a nutty flavor that pairs perfectly with the plums.
3. Cane sugar. Cane sugar is sprinkled generously over the plums just before baking. I like at least 4 tablespoons to cut through the tartness of the plums. But you can use a bit less if you want.

About Pâte Brisée

If you’re a regular on this blog, you’re likely familiar with Pâte Brisée! This classic French pastry is a staple in many French recipes, whether for savory quiches or fruit tarts.

Pâte Brisée is a simple pastry crust made from just flour, salt, butter, and a splash of water. The water encourages gluten development in the flour, making Pâte Brisée sturdier and less crumbly compared to other French pastry crusts like Pâte Sucrée or Pâte Sablée.

This crust is easy to work with: it’s malleable, easy to roll out, and lays smoothly in the bottom of your tart pan. Its sturdiness makes it an ideal choice for holding soft fillings, such as baked fruits.

Pâte Brisée doesn’t contain eggs or sugar, making it neither sweet nor salty. This neutrality makes it incredibly versatile, perfect for both sweet and savory tarts or pies. Its mild flavor allows the taste of the filling, especially fruits, to shine through.

One of the best things I love about Pâte Brisée is its forgiving nature. If it tears while you’re rolling it out, you can easily patch it up with a few drops of water. This makes it a great option for bakers of all skill levels!

Tips for a great Pâte Brisée”

Although this is a simple pastry crust recipe, here are my 3 favorite tips to ensure your Pâte brisée is a success!

• 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 softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 

• Do not overmix the dough: stop mixing when it just comes together into a rough ball. Otherwise, your crust likely will end up too tough once baked. 

• The Pâte Brisée needs to be chilled at least 20 minutes 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 up slightly and become easier to roll out. If the dough cracks a bit when you roll it out or transfer it into the pan, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 

Frequently Asked Questions

What are the best plum varieties for baking?

Commercially grown plums in the US fall under 2 main categories: European (prunus domestica) and Japanese (prunus salicina). And you can find more than 300 plum varieties under these two categories!

When making a plum tart, it’s important to choose varieties that hold their shape and offer a good balance of sweetness and tartness. Here are some of my recommendations for the best plum varieties for baking a tart:

• Damson. The Damson plum is a smaller-size European variety that has a blueberry-like purple hue. These small, tart plums are ideal for baking, providing a nice balance to the sweetness of the tart.
• Black Amber.These plums have a sweet flavor with a hint of tartness and a firm texture that holds up well during baking.
• Santa Rosa. Juicy and sweet with a slightly tart skin, Santa Rosa plums hold up well in baking
• Italian Prune Plums (Stanley). These plums are firm and sweet, with a dense flesh that doesn’t become too mushy when baked.
• Elephant heart. Known for their deep red flesh and rich flavor, these plums are both sweet and tart, making them perfect for baking.
• Mirabelle plums. Small, yellow Mirabelle plums are a European variety from the Lorraine Region in France. This variety is very sweet, juicy with just a hint of tang, which makes them perfect for baking! They are widely available in France. However, they are a “protected origin” produce, which means they are illegal to export outside of France – making them very hard to find. Mirabelles are not allowed to be sold commercially in the US, but I heard they can be grown in home gardens.

You can stick to just one variety or mix them up! This adds complexity to the tart’s flavor profile.

Can I use almond meal instead of almond flour?

Yes, for this recipe, you can! Almond meal, in comparison to almond flour, is slightly coarser (not as finely ground). Almond meal is also often made from raw unpeeled almonds resulting in a brown-speckled mix, while almond flour is made from peeled almonds. 

Because we’re using a very small of almond flour, the overall taste and texture of the tart won’t be altered.

How can you store this Plum Tart?

This tart can be kept in an airtight container in the fridge for up to 2 days. The baked plums don’t hold very well so I don’t recommend keeping it any longer, nor freezing it.

Audrey’s tips

• This recipe will make enough for a 10-inch (25cm) tart crust or a 9-inch (22.9cm) tart crust, plus a little extra. Keep the extra crust in the freezer for another project (well-wrapped in plastic film). You won’t regret taking the time and little extra effort to make homemade crust!
• This French plum tart is typically served at room temperature or slightly warm. It can be enjoyed on its own or with a dollop of crème fraiche, whipped cream or a scoop of vanilla ice cream.

I hope you’ll love this classic French Plum Tart recipe as much as I do. If you have any questions, please leave a comment. 

More French tarts to try: 

• Classic French Lemon Tart 
• Classic French Strawberry Tart 
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart

French Plum Tart (Tarte aux Prunes)

Print Recipe

Serves: 8-10 Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

For the Pâte Brisée:
2 cups (250g) all-purpose flour
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
A pinch of salt
1/4 cup (50ml) cold water (approximate)

For the filling:
4 tbsp almond meal or almond flour
2.7 lbs (1.2 kg) prunes
4 tbsp (48g) cane sugar

Instructions

Step 1 – Prepare the Pâte Brisée. 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 just comes together into a rough ball (up to 1/4 cup of water); 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 plastic wrap and chill in the fridge for about 20 minutes.

Pre-heat the oven to 390ºF (200ºC) with a rack in the middle. Butter and flour a 10-inch (25cm) or a 9-inch (22.9cm) tart pan.

Step 2 – 20 minutes 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 tart pan. Cut the excess off around the edges. Poke the bottom of the crust all over with a fork (10-12 pokes).

Step 3 – Spread the almond flour evenly over the bottom of the crust.

Step 4 – Wash and pit the prunes and slice them in quarters. Arrange the plum quarters, cut side up, in the pastry crust in a circular pattern. I like to start by creating one large circle from the outside and work my way inwards. Sprinkle the plums evenly with sugar.

Bake for 45 minutes, or until the crust looks golden. Transfer to a cooling rack.

Enjoy warm or at room temperature.

The post French Plum Tart (Tarte aux prunes) appeared first on Pardon Your French.

The misconceptions about Niçoise Salad

Nicoise Salad – in French, Salade Niçoise – is a classic salad hailing from the city of Nice in Provence, France. This beloved dish is known throughout the world… But do you know the “real” Niçoise Salad? Its recipe has always fueled much controversy, with its original version being modified outside French borders. 

The original Niçoise Salad was born in the 19^th century, in Nice, on the French Riviera on the Meditteranean coast. It was made simply from sourcing local produce – tomatoes, bell peppers, radishes and onions – all meant to be enjoyed raw with a drizzle of olive oil.

Hard-boiled eggs, olives and anchovies were added later on, as the salad became more popular. But perhaps most importantly, according to almost all locals and purists, La Niçoise has never included other cooked ingredients like green beans and potatoes.

Paul Bocuse, one of the most prominent chefs of French cuisine, has always maintained that a true Niçoise Salad shouldn’t be more than an humble mix of raw ingredients, along with seasonal add-ons such as fava beans or artichokes.

Chef August Escoffier, however, wrote in his 1903’s Le Guide Culinaire, a recipe for Niçoise Salad that includes cooked green beans and potatoes – which remains very controversial to this day.

His recipe was later embraced by Julia Child in her world-renowned cookbook Mastering The Art of French Cuisine – only adding to the confusion as to why the Niçoise Salad is mostly known to be made with green beans and potatoes on the international scene.

The authentic Salade Niçoise recipe

To sum things up, the authentic Salade Niçoise is all about using fresh and local produce, all meant to be enjoyed raw. Cooked proteins like boiled eggs, tuna, and anchovies can be added, especially when serving the Niçoise for celebrations or larger crowds.

I know this might surprise many of you, but for the purists, adding green beans, potatoes, or rice is a total faux pas! Despite this, even in France, many restaurants serve so-called Niçoise Salads with green beans and/or potatoes – likely to make them more substantial and filling.

To me, the debate around Salade Niçoise is a perfect illustration of the eternal argument over recipe authenticity, which is always a hot topic in France. With time, recipes evolve – does this make them less authentic?

I myself cooked French recipes while living in Canada for 12 years, using ingredients available in North America. This sometimes meant making substitutions and tweaks. Were my recipes then less authentic? The debate is endless.

The recipe I am sharing here is what’s considered a truly authentic Niçoise Salad. If you want to add beans, potatoes, rice, or other ingredients to fit your taste, go ahead! Will the salad be less authentic? That’s up to you to decide! I don’t think your stomach will disagree either way.

Ingredients you’ll need for the Niçoise Salad recipe

The assembly of an authentic Niçoise Salad follows the rule of a typical French “Salade Composée” (composed salad). This means the ingredients are meant to be thoughtfully arranged on a serving plate, rather than simply tossed together.

Take your time to source fresh, seasonal produces to get as close to the real deal as possible – as though you were feasting on the French Riviera.  It truly makes a difference.

1. Eggs.  You need two hard-boiled eggs, cut in quarters, for this salad. Read below for my tips to cook perfect hard-boiled eggs.
2. Fava beans. I love the nutty and creamy texture of fava beans, that constrasts deliciously with the other crisp raw ingredients of this salad. In the Spring and early Summer, look for fresh fava beans in their pods. You can read my instructions below for preparing them. Fresh podded fava beans that you find in market stalls vary greatly in size: pea-sized small during early Spring and up to 1.5-inches long at the height of the season. The ones used for an authentic Salade Niçoise should be the smaller ones, referred to as ”févettes” (little favas) in French. They are younger, hence more tender. In the late Summer, when they aren’t in season anymore you can find Fava beans in cans (cooked).
3. Tomatoes. Ripe, juicy, seasonal tomatoes are best for this salad, such as heirloom or round.
4. Bell pepper, cucumber, radishes. These three vegetable bring the crunch to this salad! Choose them seasonal, firm and crisp. The idea is to cut them all into bite-size pieces so the salad is enjoyable to eat.
5. Onions. The onions are enjoyed raw, so I recommend opting for Summer onions as they have a sweeter, less tangy taste. You can also opt for green or red onions, but I don’t recommend yellow onions which are too sharp in taste.
6. Black olives. It’s not a surprise that “Niçoises” are the olives of choice to go in a Niçoise Salad. This dark-brown to black olive variety grows primarily in and around the French Riviera. Olives Nicoises are small, with a large pit and little flesh, which makes them allthemore exquisite. They taste nutty, briny and slightly bitter. They are widely available in France, and can often be found in the international aisles of grocery stores in the USA.  As a substitute, you can opt for Kalamata olives – pitted or unpitted.
7. Anchovies and tuna. While purists will tell you to never mix anchovies and tuna in a Niçoise Salad, I can’t resist using both. Canned white tuna and anchovies in olive oil work perfectly here. Use quality canned solid tuna in oil. I don’t recommend chunk light for this recipe. Make sure you drain them very well before adding to the salad plates.
8. Garlic. Rub a garlic clove onto your serving plates before dressing up the salad. It gives a very subtle, but lovely aroma.
9. Lettuce. Although optional, I like to use butterhead lettuce, also known as Boston or Bibb, as a canvas for building this salad. Tear it into large pieces and place them on each serving plate. You can then add all the other ingredients on top.
10. The dressing. While most French salads are dressed up with tangy vinaigrettes of various oils, vinegars and mustards, the authentic Niçoise Salad prefers to keep things simple. The juice from the drained tomatoes are kept and then simply stirred with EVOO and spiked with fresh basil leaves. This makes for a very light dressing that lets the addicting saltiness of the anchovies and olives take center stage.  

How to cook Fava beans? 

Fava beans are a popular ingredient in Mediterranean cuisine and a star of this salad. For best results, get your hands on fresh fava beans in their pods. They do require a bit of time and labor to prepare and cook, but are well worth it! Here is a basic method. 

1. Set a large pot of water to the boil. Meanwhile, pop your fava beans out of the pod. Get a large bowl of ice water ready on the side.
2. When the water boils, add 2 tablespoons of salt.  Toss in the fava beans and let them boil 1 to 2 minutes, just until they float to the water’s surface.
3. Transfer them immediatly to the ice water bowl, to stop the cooking process. The beans should slowly sink to the bottom of the bowl. 
4. Using your thumbnails, remove the outer shells of the fava beans. They are now ready to be enjoyed. 

Frequently Asked Questions

Can I prepare this salad ahead of time?

Yes, absolutely, this is a great salad to prepare ahead. You can assemble the salad onto the plates up to 2 hours before serving. Simply add the dressing just before serving.

Can I use seared tuna instead of canned ?

It is traditional to use canned tuna in oil for a Salade Niçoise. But here again, I have seen homecooks and restaurants twisting their Niçoise Salad with cooked tuna steaks, cut in chunks. So if you prefer to sear some tuna, please do!  Ideally serve it medium-rare, but as always, cook it how you prefer.

What is a good substitute for Niçoise Olives ?

If you can’t find Niçoise olives for this salad, Kalamata olives are a solid substitute. Both varieties yield a similar creamy texture with a strong briny taste. Kalamata olives are usually larger, so you won’t need as many as you would with Niçoises.

Audrey’s cooking tips

• This recipe is ideal for 2 people, but the quantities can easily be doubled or tripled to serve to a larger crowd.

I hope you’ll love this classic Niçoise Salad recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)
• French Lentil Salad with tomatoes and cucumbers

Authentic Niçoise Salad

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 large eggs
1 small butterhead lettuce (Bibb, Boston)
200g fava beans, cooked and cooled (about 500 g shelled beans) 
2 medium tomatoes or 1 large heirloom
1 can tuna in oil (80g total, about 50g after oil drained) 
½ green bell pepper
½ cucumber
6 pink radishes bulbs
½ large summer onion (white part only)
50g Nicoises olives (or black olives), pitted or unpitted
8-10 anchovy fillets, drained
4 fresh basil leaves, rougly chopped
2 tbsp (30ml) extra virgin oive oil
1 garlic clove, peeled
Salt, pepper to taste

Instructions

Step 1 - Make the hard-boiled eggs. In a small pot, cover the eggs with cold water by an inch. Heat the pot on high heat to bring the water to a boil. Turn off the heat, cover the pot with a lid (keep it on the hot burner) and let sit for exactly 10 minutes. Drain the water, run cold water over the eggs to stop the cooking process and peel once cooled enough to touch.

Step 2 – Prepare the lettuce. Tear the lettuce into large pieces. Wash under cold water and set aside on a cloth or paper towel to dry.

Step 3 - Prepare the vegetables. Cut the tomatoes into bite-sized cubes, transfer into a bowl and toss with ½ tsp of salt so they render some of their juices. Set aside. Seed and cut the green bell pepper into thin strips. Peel and cut the ½ cucumber in half (lenghtwise), seed the inside by gliding the tip of a spoon across the length of the flesh, and cut into ¼-inch thick half-rounds. Slice the radishes into thin slices. Cut the summer onion into thin slices (discard ends). Peel and cut the hard-boiled eggs in quarters.

Step 4 - Assemble the salad. Rub the cut garlic clove onto the bottom of two serving plates. Place lettuce pieces evenly onto the plates. In a large bowl, stir together the fava beans, green bell peppers, cucumber, radishes, green onions, olives, and diced tomatoes - keep the juices aside. Scatter evenly onto the two plates. Top with equal parts of anchovies, tuna chunks and finally the halved eggs.

Step 6 – Make the dressing. Stir 2 tablespoons (30ml) of extra-vrigin olive oil with the remaining juice of the tomatoes. Add chopped basil leaves, salt and pepper to taste and drizzle the dressing onto each plate, just before serving.

The post Authentic Niçoise Salad appeared first on Pardon Your French.

This is probably one of my favorite recipes to make do with the abundance of tomatoes and eggplants in the summer. This veggie-focused dish is pretty healthy and low carb, yet it’s nothing short of satisfying!

If you’ve been following me for a while, you know that despite my Breton roots, I have a deep love for Provence, its culture and its cuisine.

Provençale cuisine truly knows how to showcase summer produce, and turn them into colorful and sustaining meals – and this recipe is one of my favorites from the local repertoire.

What is Provencal Eggplant Tomato Gratin?

A Provencal Eggplant Gratin features thick slices of eggplant layered in a casserole dish with a tomato sauce, cheese and herbs and baked to bubbly perfection. This is a popular recipe hailing from the sun-kissed region of Provence, in Southern France.

I know this recipe is similar to the Italian Eggplant Parmigiana (or Eggplant Parmesan), but the main difference is that the eggplant slices aren’t breaded and fried beforehand. Here they are just quickly pan fried, unbreaded, to soften them before being layered in between tomato sauce and cheese. The eggplant actually finishes cooking while the gratin bakes. This makes for a lighter dish than Eggplant Parmigiana, that’s quicker to make too!

Another key component of this dish is the Herbs de Provence. This mix of dried herbs yields a signature Provençal taste to this gratin.

Ingredients you’ll need for this Provençal Eggplant Tomato Gratin

1. Eggplants. You need two large eggplants, sliced widthwise into 1/4-inch-thick rounds. When sourcing for eggplants, look for ones that are slightly firm, with a smooth skin and that feel heavy for their size. The stem is also a good indicator: it should be green. Sadly, a lot of eggplants I see in grocery stores have stems that are brownish or dried out. 
2. Salt. A key step of this recipe is to generously salt the eggplant rounds and let them “sweat” for at least 45 minutes, spread evenly over paper towels. You then use a cloth or paper towel to soak all the excess moisture released from the eggplant rounds. DO NOT skip this part or the eggplant will release too much moisture when baking, and the gratin will be quite watery at the bottom.
3. Extra-Virgin Olive Oil. After the eggplant rounds have sweat, they get quickly pan fried with olive oil. Eggplant absorbs lots of olive oil, so don’t be afraid to have a heavy hand.
4. Garlic and onion. A great base for the tomato sauce.
5. Diced tomatoes. The sauce is made with diced tomatoes. You can use either canned tomatoes or fresh. If using fresh, make sure they are ripe and juicy, so they’ll soften nicely when cooking. Prefer a variety with a meaty flesh such as San Marzano or Roma.
6. Fresh Basil. A few fresh basil leaves adds a bright herby flavor to the tomato sauce.
7. Herbs de Provence. They add the signature Provençal flavor to this dish! It consists of a blend of dried herbs: savory, marjoram, rosemary, thyme and oregano. You can find Herbs De Provence online, in spice shops, bulk stores, and often in grocery stores in the spice aisle.
8. Grated Parmesan cheese and grated Mozzarella cheese. A mix of Parmesan and mozzarella cheese is sprinkled in between layers. The parmesan adds great taste and a salty kick, and the Mozzarella creates delicious melty strings.  
9. Breadcrumbs. Although optional, I like to add a sprinkle of breadcrumbs to get an extra crisp gratin top. I prefer homemade breadcrumbs (grated stale bread) but store-bought works too. 

Frequently asked questions

Can I use bottled tomato sauce, in lieu of canned or fresh tomatoes?

I personally prefer making a quick homemade sauce with canned or fresh tomatoes, to ensure I keep a chunky texture. With homemade sauce, I also know exactly the amount of salt or other seasonings that go into the sauce. That said, if you don’t have time for homemade, opting for a store-bought tomato sauce is fine too. Make sure you cook it on the stove top for a few minutes to thicken it a bit.

Do I have to peel the eggplants?

No. There is no need to peel the eggplants if you wash them under cold water before. The skin actually holds lots of nutrition and yields a “meatier” texture to the cooked eggplant. But if you really must peel the eggplants (they are difficult to digest for some), you can do it!

The eggplants turned out “chewy”, what happened?

Chewy eggplants mean they are undercooked. To avoid this, make sure you cut the eggplants into 1/4-inch-thick rounds, no thicker. If they are thicker, they will take a longer time to be fully cooked through.

The gratin ended up “watery”, what happened?

This is likely because the eggplants released excess water when they cooked. To avoid this, make sure you let them sweat out with salt for at least 45 minutes before you start the recipe. They will release lots of moisture that way, which won’t be released later when they bake in the gratin.

How to store leftovers?

To store leftovers, let the gratin cool completely to room temperature and transfer into an airtight container. Keep in the fridge for up to 4-5 days. Reheat in the oven at 350°F/180°C for about 20 minutes.

Audrey’s cooking notes:

• This is a simple recipe, but it does require a bit of active time – especially the initial pan frying of the eggplant slices. This recipe may be best suited for weekends, rather than busy weeknights. Although the good news is that I think it tastes even better when made ahead and re-heated the next day, like a lot of gratins and saucy dishes do.

I hope you’ll love this Provençal Eggplant Tomato Gratin recipe as much as I do. If you have any questions, please leave a comment. 

More Provence recipes to try: 

• Eggplant Caviar Dip (Caviar d’Aubergine)
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Layered Vegetable Tian
• Cod Provençal with tomatoes, olives and capers
• Stuffed Tomatoes (Tomates Farcies)
• Chicken Provençal with cherry tomatoes and olives
• French Pistou Sauce
• Provençal Chickpea Salad

Provençal Eggplant Tomato Gratin

Print Recipe

Serves: 8 people Prep Time: 1 Hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 17 voted )

Ingredients

2lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
3 tsp salt
½ cup (125ml) extra-virgin olive oil
2 garlic cloves, peeled and finely chopped
1 onion, peeled and finely chopped
1 (28 fl.oz/796ml) can diced tomatoes
2-3 fresh basil leaves, chopped
1 tbsp Herbs de Provence (+ extra for topping)
½ tsp freshly ground black pepper
½ tsp salt
1 garlic clove, peeled (for the dish)
¼ cup (25g) grated parmesan cheese
½ - ¾ cup (60g – 90gr) grated mozzarella cheese
1 tbsp bread crumbs

Instructions

Step 1 - Spread eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle with salt (on both sides) and set aside for 45min to 1 hour to allow the eggplant to “sweat” excess moisture and lose their bitterness. Pat eggplant dry on both sides with paper towel or a cloth.

Step 2 – Heat up about 1 tbsp (15ml) of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and pan fry for about 2 minutes on each side, until the eggplant is softened. Add more oil to the pan and repeat with all eggplant rounds. Eggplant absorbs a lot of oil, so don’t be afraid to be generous when oiling the pan.

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

Step 3 - In a medium sized sauce pan, over medium heat, heat up 1 tablespoon (15ml) of EVOO and cook onion and garlic for 5 minutes or until lightly caramelized. Add fresh basil, diced tomatoes, herbs de Provence, basil, black pepper, salt and cook for about 20 minutes at a low simmer, until 1/4 of the liquid has dissolved and it looks much thicker.

Step 4 - Rub a gratin dish or skillet with a crushed garlic clove. Drizzle 1 tbsp of EVOO and rub to coat evenly. To assemble, arrange a layer of eggplant slices in overlapping rows at the bottom of the prepared baking dish. Cover with a third of the tomato sauce and a third of the Parmesan and a third of the mozzarella. Repeat this process twice, finishing with the last third of tomato sauce and cheese. Top with breadcrumbs, an extra sprinkle of Herbs de Provence and salt and pepper to taste.

Bake for 40 minutes. Finish with 2 minutes under the broiler to brown the top. Let cool for at least 15 minutes before serving.

Note: This recipe was first published in August 2020. I updated it in July 2024, with new step-by-step photos and photos of the finished dish. I also improved the recipe instructions, and added an extra ½ – ¾ cup (60g – 90gr) of grated mozzarella cheese, which helps hold the gratin together and make it ever more delicious and satisfying.  

The post Provençal Eggplant Tomato Gratin appeared first on Pardon Your French.

Enjoy them as a fun finger food with your favorite dip, paired with a refreshing summer salad, or tucked into a sandwich bun for a delicious meal.

Canned sardines in Brittany

Canned sardines are a staple food in Brittany region, that we all enjoy on a weekly basis. Local sardines are plentiful on the Brittany coastline, and they arrive fresh every morning at the harbour. While some of them are sold fresh at the fishmongers, most of them are shipped off as soon as the boats arrive to the local “conserveries” (canning factories) to be tin-canned.

Many conserveries like La Belle Iloise, Connétable and Petit Navire have made a huge reputation for themselves since the late 19^th century. They continue today to pack sardines in oil the traditional way (that is, by hand) and their tins are widely available in all grocery stores. 

Sardine Cakes, known as “croquettes”

I’ve loved canned sardines since I was a kid, and they’re still a staple in my weekly meals. I often savor them just as they are, swimming in their rich oil. But there are so many delicious ways to enjoy canned sardines, and these croquettes are one of my favorites!

In taste and texture, these Croquettes de Sardine are reminiscent of the classic American fish cakes or crab cakes you may be familiar with. But the use of sardine gives them a bolder taste and a slightly richer, creamier texture too! 

Ingredients you’ll need for these Sardine White Bean Cakes (Croquettes de Sardine)

These sardines’ croquettes are such a fun recipe to make, with just a few staple and affordable ingredients. Here is a detailed look.

1. Sardines. Plain, canned sardines are the stars of this dish! With a very distinctive taste (and smell!), tinned sardines get mashed to create these fun, bite-size croquettes. Choose them packed in oil (not water) and ideally un-flavored (ie. not “picante”, nor coming with lemon or tomato sauce). You also need one tablespoon (15ml) of the canned sardine oil. 
2. White beans. Canned white beans are mashed with the sardines and used here to create a dense consistency that holds the cakes together. Plus, mashed white beans are deliciously creamy and have a mild taste that allows the sardine taste to shine.
3. Onion. Minced red onion provides crunch and a nice tang to the croquettes. I like to mild taste of red onion, but you can opt for sweet or spring onions if you prefer.
4. Parsley. A generous measure of fresh parsley (stemmed and roughly chopped) adds a nice flavor. Flat or curly parsley both work perfectly. I like the mild taste of parsley, but you can also opt for fresh coriander which yields a more assertive, herby flavor.
5. Dijon mustard. One tablespoon of Dijon mustard is mixed into the fish cake mixture, for a touch of tang.
6. Seasonings. Salt, black pepper and a pinch of cayenne pepper are the simple seasonings used in these fish cakes. Again, you really want to let the sardine taste shine here.
7. For the breading. A combination of flour, egg and breadcrumbs are used to create a thick and crispy outer layer. Prepare 3 different vessels with all-purpose flour, a room-temperature beaten egg and breadcrumbs (seasoned or unseasoned, as you prefer).
8. Frying oil. A shallow frying pan is covered with about 1/2 inch (1.25 cm) of oil to fry the cakes. I recommend you opt for a good frying oil such as avocado, sunflower, canola or peanut.

Frequently Asked Questions

I don’t like parsley, what other herb(s) can I use?

Fresh coriander also works wonderfully in this recipe. I personally prefer the mild taste of parsley, but coriander yields a stronger herbal flavor that’s lovely too.

What frying oil do you recommend?

My best recommendations for frying oils are avocado (highest smoking point), canola (widely available and affordable), sunflower and peanut oil. For more details, I recommend this article.

Can they be prepared ahead?

Yes, absolutely! You can prepare these sardine croquettes ahead of time, up until frying them. Keep the unfried patties on a clean plate and cover them with a plastic film in the fridge. You can keep them like this for up to 24h. When ready, take the patties out of the fridge at least 30 minutes beforehand, so they can slightly warm. You can then fry them and serve them.

How long can you keep these sardine cakes?

Like most fried food, these sardine croquettes are best enjoyed immediately, when they’re still piping hot and crisp.

Once fried, Keep them for up to 4 days in the fridge. You can also keep them in the freezer for up to 2 months, in an airtight container.

To reheat, spread them on a baking sheet covered with parchment paper, and bake them for 15 minutes in a pre-heated over at 350°F (180°C).  I don’t recommend re-heating them in the microwave as they become soft and mushy.

How to serve these sardine and white bean cakes?

• As an appetizer. Serve these sardine croquettes as an appetizer, with a creamy dressing to dip and wedges of lemon on the side. They are ideal for serving as finger foods at a gathering.
• With a salad. You can also enjoy them as the main protein for a meal, served with salad and a light vinaigrette, sliced tomatoes and cucumber to balance the richness of the cakes.
• In a sandwich. You can eat them on a bun, with lettuce, tomato and a choice of condiment like tartare or remoulade sauce.

Audrey’s cooking tips:

• You can make these sardine cakes either by hand or with a food processor. I personally prefer using a fork to mash the sardines and white beans together, to keep a chunky consistency. You can also use a processor to mash them until your desired consistency.
• Make sure you drain the can of white beans very well.
• For the breadcrumbs, use classic store-bought or hand-made (grating stale bread) if you would like a thinner coating. Or you can use panko if you would like a lighter, yet crunchier coating.

I hope you’ll love this Sardine and White Bean Cakes recipe as much as I do. If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• French-style Zucchini Fritters
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Roasted Red Pepper Dip (Poivronade)
• Black Olive Tapenade
• Gruyère Cheese Twists (Torsades au fromage)

Sardine White Bean Cakes (Croquettes de Sardine)

Print Recipe

Serves: Makes 9-10 croquettes Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 can of sardines, in oil [125g /4.4oz/ = 4 large sardines]
1 tbsp (15ml) of the canned sardine oil
1 can cooked, plain white beans (300g), drained
½ red onion, peeled and diced
10-12 fresh parsley sprigs, stemmed and chopped
1 tbsp (15g) Dijon Mustard
¼ tsp salt
¼ tsp freshly ground black pepper
1/8 tsp cayenne powder

1/2 cup (63g) all-purpose flour
1 large egg, at room temperature
1 cup (90g) breadcrumbs

Frying oil (sunflower, canola or peanut)

Instructions

Step 1 - Place the sardines and white beans in a shallow plate and mash roughly together with a fork, until creamy but some small chunks are still visible. Mix in the sardine oil, onion, chopped parsley, Dijon mustard, salt, pepper and cayenne pepper.

Step 2 -With clean hands, grab the equivalent of 2 tablespoons of the sardine mixture and shape it into a ball. Press it lightly between your palm to flatten it. Repeat, until no mixture is left. 

Step 3 -Prepare three small bowls: one with the flour, one with the egg (beaten) and one with the breadcrumbs. Roll each cake into the flour, then the egg, then the breadcrumbs. If needed, flatten the cakes more with a fork, until they’re all about 0.8-inch/2cm thick.

Place all the breaded cakes on a clean plate and set aside in the fridge for 30 minutes to set.

Step 4 - Fill a large frying pan with 1/2 inch (1.25cm) of frying oil. When the oil is sizzling, place three or four sardine croquettes in the pan. Do not overcrowd the pan. Fry until crisp and golden, about 3 minutes per side.

Transfer the croquettes onto a plate lined with paper towel. Lightly salt them to taste. Repeat until all croquettes are cooked. When needed, add extra oil to “refill” the bottom the pan.

Serve the cakes hot and crispy.

The post Sardine White Bean Cakes (Croquettes de Sardine) appeared first on Pardon Your French.

This vibrant, satisfying, and wholesome salad is perfect for any occasion, whether you’re heading to a barbecue, potluck, or simply enjoying an everyday lunch at home.

Summer calls for fast, fresh, yet nutritious dishes, and this French Lentil Salad is just that! I love the simplicity of this salad, yet it yields a great contrast of textures and flavors… with the chewy Puy lentils (my favorites!), the juicy tomatoes, crisp cucumbers, fresh herbs and a simple dressing, spruced up with red onions.

This salad is not only wholesome and satisfying but also versatile, perfect as a light lunch, a side dish, or as a main course with the addition of grilled chicken or fish. Its vibrant colors and fresh, zesty flavors make it a delightful addition to any meal!

Ingredients you’ll need for this French Lentil Salad

This salad recipe is quick and easy. It only requires 3 main ingredients along with fresh herbs and seasonings for good measure. Here is a detailed look.

1. Puy Lentils.  This is the most important ingredient: source authentic Puy lentils to make this salad. These slated greenish-grey lentils are renowned for their delicious nutty flavor. Plus, they hold their shape perfectly once cooked to yield a satisfying chewy texture. You can visit this post where I wrote a bit more about French Puy lentils.
2. Tomatoes. Large, ripe and juicy tomatoes are best, such as heirloom or round. 
3. Cucumber. ½ a cucumber cut in half rounds is required for this recipe. I love how the cucumber is crisp and refreshing, providing a cool contrast to the earthy lentils.  I am happy to leave the skin on, but you can peel the cucumber if you would like.
4. Fresh herbs. I love a mix of fresh chive, parsley and basil for this salad. It brings an aromatic freshness without overpowering the rest of the ingredients. You can opt for fresh herbs with a more assertive flavors if you would prefer, such as tarragon or coriander.
5. Dressing. The base of the dressing for this salad is made with Dijon mustard, extra-virgin olive oil, wine vinegar (both white or red work fine) and a squeeze of fresh lemon juice.
6. Red onion. Thinly sliced red onion are added to the dressing to add a pungent bite and crunch to the salad. Make sure the red onion “marinates” in the dressing for at least 30 minutes to round off their sharpness. As an alternative, shallot works well too.

Puy Lentils, known in the US as “French lentils”

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store alongside other lentil varieties. Although they are more expensive than other green or brown lentils, they are worth the extra cost. If they are not available in-store, numerous online options are also available for purchasing them.

Do you need to soak Puy lentils before cooking?

No, there is no need to pre-soak Puy lentils before cooking them. Simply follow the instructions in the recipe (or on the box). However, I do recommend you rinse the lentils thoroughly prior to cooking, under cold water.

Can I make this recipe with another type of lentils?

Although I do recommend using Puy lentils for this recipe, yes you can use a substitute if required. Green lentils are a good and less expensive sub: they also retain their shape well after cooking. You can also use brown lentils, but avoid coral lentils which tend to become mushy when cooked.

Can you prepare this salad ahead?

Yes, absolutely. I recommend you prepare the salad ahead (up to 24 hours), and keep the dressing aside. Dress the salad just before serving.

How long can you to keep this salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 3 days. Puy Lentils are particularly resilient and hold well for days in the fridge. But do note that the tomatoes and cucumber will soften lightly as time passes.

Audrey’s tips

• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead. You can prepare all your other ingredients while the lentils cook and cool.
• This salad is best enjoyed at room temperature, so take it out of the fridge about 30 minutes before enjoying.

I hope you’ll love this French Lentil Salad with Tomatoes and Cucumbers recipe as much as I do. If you have any questions, please leave a comment. 

More French Salads to try: 

• Green Bean Potato Salad
• French-style Rice and Tuna Salad
• French Grated Carrot Salad (Carottes rapées)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Classic Parisian Salad (Salade Parisienne)

French Lentil Salad

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup (192g) Puy lentils
3 cups (750ml) water
2 large tomatoes, diced
½ large cucumber, sliced in half rounds
1 tbsp chive, chopped
1 tbsp parsley, chopped (flat or curly)
1 tbsp basil, chopped
Salt, pepper to taste

For the dressing:
1 red onion, peeled and thinly sliced in half-rounds
½ tsp Dijon mustard
2 tbsp (30ml) white or red wine vinegar
¼ (50ml) extra-virgin olive oil
½ tbsp lemon juice
Salt, pepper to taste

Instructions

Step 1 - Make the seasoning. In a bowl, glass or jar, mix with a fork the Dijon mustard, vinegar, EVOO and lemon juice. Add the sliced red onions, salt and pepper and mix again. Cover and let rest in the fridge for at least 30 minutes (to cut the sharpness of the red onion).

Step 2 - Place the lentils in a fine mesh stainer and rinse them thoroughly under cold water for 30 seconds. Heat a medium saucepan of water over medium-high heat until it boils. Add the lentils and a generous pinch of salt to the boiling water. Let the lentils simmer for about 20 minutes, until they are just tender but still quite chewy. Drain the lentils thoroughly and transfer them to a medium bowl. Let cool completely.

Step 3 - Once the lentils are completely cool, add the chopped tomatoes, cucumber and fresh herbs. Add about 2/3 of the dressing and stir. Taste and adjust seasoning with salt, pepper and more dressing as needed. Add more dressing as desired.

The post French Lentil Salad with Tomatoes and Cucumbers appeared first on Pardon Your French.