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.

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.

About the French apéro

Short for apéritif, the French apéro is a ritual of before-dinner snacks and drinks – which is very dear to the French. Think American happy hour, but more food focused. It is enjoyed throughout the entire year (regardless of season), but a little more religiously during the warmer months of the year, when you’re settled in on a sun-drenched patio or backyard. 

Often very laid back, a French apéro commonly features a mix of chips, peanuts, olives and slices of saucisson (dried pork sausage) – nothing extravagant. For special occasions, you can come up with more creative bites, dips and toasts – such as this poivronade dip.

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• 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
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Less famous than the olive Tapenade, this Roasted Red Pepper Dip is another specialty dip from Southern France, with big Mediterranean flavors. A lot of different takes exist for this recipe, but the base always remains the same – pureed roasted red peppers, which are mixed with different cheeses, spices and/or fresh herbs. Today’s take features salty parmesan and feta cheese, pine nuts, smoked paprika and fresh basil leaves. This makes for a creamy dip with deliciously smoky, salty yet slightly sweet flavors. 

How to Store this Roasted Red Pepper Dip? 

Keep the Poivronade in an airtight container or jar, in the fridge for up to 1 week. The dip tends to thicken in the fridge, so take it out to settle to room temperature about 30 minutes before enjoying. 

Notes: 

• For this recipe, you will need a blender or mixer. 
• For roasting the bell peppers, you can do it easily in the oven; I am giving you instructions in the recipe below. But feel free to do it on the grill if weather allows. The goal is to roast the peppers until they get charred, blistering skins – do not fret, the blackened skins are peeled off later.  
• Pine nuts are delicious to use in this recipe. However, for a more affordable option you can use chopped almonds (2 tablespoons + extra for garnish). 

I hope you enjoy this Roasted Red Pepper Dip from Provence (Poivronade) recipe as much as I do! If you have any questions, please leave a comment. And if you enjoy recipes from Provence, make sure to sure check my round up of Classic Provencal Recipes To Try. 

More appetizer recipes you may like: 

• French Cheese Puffs (Gougères)
• 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
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Roasted Red Pepper Dip (Poivronade)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

2 large red bell peppers, washed
2 tbsp pine nuts (+ 1 tbsp for garnish)
1/2 cup (55g) parmesan, grated or roughly chopped
1/2 cup (75g) Feta cheese, crumbled (+ a little extra for ganish)
¼ tsp smoked paprika (+ a pinch more for garnish)
2 garlic cloves, peeled
6-8 Fresh basil leaves (+ a few more for garnish)
2 tbsp (30ml) lemon juice
2 tbsp extra-virgin olive oil (30ml) (+ more for garnish)
Salt and pepper, to taste

Instructions

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a roasting pan or dish with foil, place the whole bell peppers on top and bake for 40 minutes until blackened, flipping them hallway (carefully, with tongs).

Let the bell peppers cool. When cool enough to handle, peel off the skins. Cut the peppers open, remove the core and seeds and chop them roughly.

Cut the garlic cloves in half and use a paring knife to pry the germ out.

In a mixer, add the parmesan and pine nuts, and pulse until ground. Add the feta, paprika, garlic cloves, lemon juice, basil leaves, salt and black pepper to taste. Pulse until reduced to a crumbly paste. Add the chopped red pepper, olive oil and mix until smooth. Taste and adjust seasoning to your taste with salt and pepper. If the consistency is too thick for your liking, add one or two splashes of olive oil.

Transfer the dip to a serving bowl. Drizzle with 1 tablespoon of olive oil, and top with a sprinkle of pine nuts, a sprinkle of crumbled feta, a pinch of paprika and a few basil leaves. Enjoy with toasted bread slices or raw vegetables for dipping.

The post Roasted Red Pepper Dip from Provence (Poivronade) appeared first on Pardon Your French.

Which white wine to choose for braising?

For this recipe (or for any wine braised chicken recipe really), I almost always recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are:

• Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
• Unoaked Chardonnay– this one is slightly richer than the two above.
• Dry Marsala– it adds lovely nutty notes and creates a great caramelization.
• Dry Sparkling Wine– it is a light and crisp option. Note that the bubbles dissipate when cooking, so you won’t notice this was a sparkling wine. 

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will create over-caramelization and/or sweetness to the finish dish. This recipe already relies on peaches to provide a delightful natural sweetness. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooking.

Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

Can you substitute the chicken thighs?

Skin-on, bone-in chicken thighs are my pieces of choice for this type of wine-braised recipes. They are so flavorful and turn fork-tender. However, yes, you can replace chicken thighs for skin-on legs or quarters if you would like. Avoid using chicken breasts as they will likely become too tough after 30 minutes of baking in the oven.

Whether you choose chicken thighs, legs or quarters, leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan, and be used later to caramelize the shallots and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later – in your plate, once the dish is served.

Cooking tips:

• I recommend you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate the meat. 
• Choosing in-season peaches is best. However, do not opt for peaches that are too ripe or soft, or they will turn mushy once baked. You will want to choose peaches that are still firm, so they turn soft yet keep in once piece once baked.
• Use a pot/pan/skillet that can go from the stove-top to the oven.

I hope you’ll love this Wine-braised Chicken with Peaches as much as I do! This is a simple yet impressive recipe that is perfect for Summer. You can serve it with rice and a salad on the side. 

You may also like: 

• Chicken Provençal with Olives and Cherry Tomatoes
• Creamy French Chicken Tarragon (Poulet à l’Estragon)
• Clementine Roast Chicken with Fennel and Honey
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Chicken Fricassée with Shallots and Bacon

Wine-Braised Chicken with Peaches

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

4 chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp fresh ground black pepper
¼ cup (34g) flour
2 tbsp (28.5g) unsalted butter
2 garlic cloves, peeled and minced
2 shallots, peeled and diced
1/3 cup (79ml) dry white wine
2 peaches, stoned and cut in wedges
2 tbsp (40ml) honey
2 tbsp almond slices
1 tbsp chopped fresh basil leaves

Instructions

Step 1 - 2 to 3 hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Place the flour in a shallow plate and roll each chicken thigh in flour to cover evenly. Set aside and let rest to near room temperature.

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

Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium-high heat and add the butter to the pan. When the butter sizzles, place the chicken thighs, skin-side down, in the pan. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken to a plate and cover with foil. Keep the chicken drippings in the pan. 

Step 4 - Lower the heat to medium and add the shallots and garlic. Cook for about 5 minutes, stirring occasionally, until the shallots are tender and lightly caramelized.

Step 5 - Nestle the chicken thighs back into the pan. Pour the white wine into the pan (around the chicken pieces, not on top so the chicken skin remains crispy) and transfer the pan into the oven for 15 minutes (uncovered).

In a small bowl, toss the peach slices with the honey.

Step 6 – Take the chicken out of the oven, and scatter the peach slices around the chicken pieces. Transfer the chicken back into the oven for 15 more minutes (uncovered).

Remove from the oven and sprinkle the dish with almond slices and chopped basil leaves. Serve immediately.

The post Wine-Braised Chicken with Peaches appeared first on Pardon Your French.

The crust: « pâte sucrée ».

Just like the Tarte au Citron, the ideal crust for this tart is what we call a “pâte sucrée”. You can use a store-bought pie crust if you wish, but as I always like to say “making your own crust from scratch will go a long way”.  A pâte sucrée is a sweet, crumbly French pastry – a little crisper, and less sandy than a “pâte sablée” ( a crust you would use for this Tarte aux Fraises). My version of it includes a small portion of almond flour, for sweet nutty notes that balance perfectly with the tangy filling.

Because a pâte sucrée contains quite a lot of butter, it needs to be chilled twice for at least 2 hours before rolling-it out and at least 30 minutes once rolled out in the tart shell, before baking. Consider these chilling times when you plan on making this lemon tart. You can also prepare the dough the day before and keep it refrigerated for up to 24 hours.

The crust is blind baked – which mean on its own, before being filled.

The filling: a lemon-lime basil custard.

As mentioned above, this lemon-lime basil filling is a riff from my classic Tarte Au Citron recipe. Instead of using just lemons, we use mostly lime juice and a smaller portion of lemon juice. The custard is infused with fresh basil leaves, which enhances beautifully the fresh citrus flavors.

This custard holds its shape, but is far more soft than in the other lemon or lime pies you might have encountered. Likewise, this filling is far more rich and luscious than its American cousin (it’s a French tart, after all), with a generous amount of butter in it too.

Once filled, the tart simply gets baked again for 5 minutes for the custard to set and turn a deep beautiful yellow. You can then enjoy the tart slightly warm, or place it in the fridge for at least 2 hours and enjoy cold.

Cooking notes:

• Because we need the zest of a lemon and lime, make sure you get organic citrus fruits. Wash the skin well before zesting.
• I like my filling quite bright and tangy, which requires the zest of 1 whole lemon and 1 whole lime. If you’re a bit shyer, you can use the zest of only ½ a lemon.
• As a substitute for fresh basil, you can also use fresh mint leaves.
• The filling will be creamy and slightly soft the day of. If you pop the tart in the fridge and wait until the next day before serving it, the filling will be much firmer and make cleaner cuts.

I hope you’ll love this Lemon-Lime Basil Tart recipe as much as I do! If you have any questions, don’t hesitate to leave a comment.  

You may also like:

• Classic French Tarte au Citron
• Classic French Tarte aux Fraises
• Lemon Poppy seed French Yogurt Loaf
• Honey Lemon Marmalade

Lemon-Lime Basil Tart

Print Recipe

Prep Time: 45 minutes Cooking Time: 36 minutes 36 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 10 voted )

Ingredients

For the « pate sucrée » crust :
½ cup (125g) unsalted butter, cubed and at room temperature.
¾ cup (95g) powdered sugar
½ tsp vanilla extract
1/3 cup + 1 ½ tbsp (40g) almond flour (ground almond)
1 large egg
1 ¾ cup + 1 tbsp (233g) all-purpose flour
½ tsp salt

For the filling:
¾ cup (180ml) lime juice (about 6-7 limes)
¼ cup (60ml) lemon juice (about 1 large lemon)
Zest of 1 lime
Zest of 1 lemon
6-7 fresh basil leaves, roughly chopped (+ a few extra for decoration)
3/4 cup (150g) sugar
1/4 tsp salt
¾ cup (170g) unsalted butter, cubed.
4 large eggs + 4 large egg yolks

Instructions

Make the « pâte sucrée » crust.

In large mixing bowl, combine the butter and powdered sugar until creamy and smooth. Add the vanilla extract, almond flour and egg, and mix until homogeneous. Add the all-purpose flour and salt, and mix until just incorporated and the dough comes together into a ball. Wrap in a plastic film and place in the fridge for 2 hours, minimum.

Pre-heat your oven to 350°F (180°C).

Take the pâte sucrée out of the fridge, place it between two large sheets of parchment paper and roll it out to a 12-inch circle. Unpeel the top sheet of parchment paper, transfer the crust to a 9-inch tart pan (trim the sides if needed) and 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 on top, to keep the pie crust from puffing when baking.

Bake the pâte sucrée for 20 minutes. Carefully remove the parchment paper filled with weights and bake for 10 more minutes, until the edges of the crust are golden.

Set the tart shell aside to cool (still in the dish). Leave your oven on at 350°F/180°C.

In the meantime, make the lemon-lime basil filling.

Grab a fine-mesh strainer before you start and have it ready within arm’s reach.

In a medium saucepan (no heat yet), whisk together the lime juice, lemon juice, lime zest, lemon zest, basil, sugar, salt, egg yolks and eggs. Add the cubed butter and turn the heat to medium. Whisk slowly until the butter is all melted. Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.

Immediately pass the lemon filling through the fine mesh strainer (to discard of the basil pieces) directly into the tart shell. Using an offset spatula (or back of a large spoon), smooth out the top of the filling. Bake the tart for 5 minutes, until the filling has slightly set and turned slightly deeper in color.

Set aside to cool for at least 30 minutes. Decorate with basil leaves and lime zests. Enjoy slightly warm or chilled.

If you try this Classic French Lemon Tart recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit! 

The crust recipe is inspired by Pierre Herme’s (I have used this recipe for a long time, and made several tweaks to it along the way to suit my taste). 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Lemon-Lime Basil Tart appeared first on Pardon Your French.

Only 4 ingredients, 10 minutes, and incredible flavors… this French Pistou sauce is a must to have in your French repertoire. Traditionally, Pistou sauce is used to garnish the typical Provencal vegetable soup (“Soupe au Pistou” – a recipe you can find my cookbook), but it makes a terrific sauce in pasta too.  

How to make this French Pistou Sauce Pasta recipe

I should start by saying that a traditional French Pistou Sauce should be made in a large Mortar. French purists will tell you that there is only one way to make Pistou – by hand. The ingredients are pureed in the mortar with a pestle until creamy.

However, for the sake of simplicity, using a blender has become more and more common. You can make this recipe both ways (mortar and pestle or blender), the ingredients remain the same.

Although not purely traditional, I like to add Parmesan to my Pistou sauce to add some creaminess. You can choose to include it as well, or skip it.

The recipe begins with fresh basil – ideally freshly picked, or as fresh as you can get. Rinse it thoroughly and separate the leaves from the stems (discard the stems). Tear the leaves by hand into small pieces. I prefer to not use a knife – tearing by hand extracts more flavor from the leaves.

Using a large mortar and pestle or a food processor, pound/pulse the garlic to a paste with the salt. Add the basil leaves and pound/pulse them with the garlic until the mixture is a rough paste. Drizzle in the extra-virgin olive oil, and stir/pulse until combined. Stir in the grated Parmesan (optional). Season to taste with salt and pepper.

Once the sauce is ready, cook the pasta of your choice. (as per instructions on the box). I like tagliatelle pasta, as it coats nicely with the Pistou sauce – but any pasta shape works here. Add 1 to 2 tablespoons of Pistou per pasta serving, right before serving.

My cooking tips: 

• Choose freshly picked basil – or the freshest you can get. 
• Tear the basil with your hands to extract more flavors from the leaves. 
• I like to add Parmesan to my Pistou sauce to add some creaminess. You can choose to include it as well, or skip it. With Parmesan, the sauce will be creamier and smoother in taste; without Parmesan it will be more floral and basil-forward. 

I hope you love this French Pistou Sauce Pasta recipe as much as I do!  Pistou is so fragrant and colorful, and so versatile to use. Like the Italian pesto, Pistou can also be served as an accompaniment to grilled meats, poultry and fish.

You may also like:

• Summer Vegetable Tian Galette
• Black Olive Tapenade 
• French-Style Potato Salad
• French-style Couscous Salad

French Pistou Sauce Pasta

Print Recipe

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

2 cloves garlic, peeled
Pinch of salt, plus more to taste
2 cups (40 g/1 bunch) packed fresh basil leaves, torn/chopped (+ a few extra leaves for garnish)
¼ cup (60 ml) extra-virgin olive oil
½ cup (50 g) Parmesan, grated (+ extra for garnish)
Fresh ground black pepper, to taste
8-12oz pasta

Instructions

Step 1 - Using a large mortar and pestle or a food processor, pound/pulse the garlic to a paste with the salt. Add the basil leaves and pound/pulse them with the garlic until the mixture is a rough paste. Drizzle in the extra-virgin olive oil, and stir/pulse until combined. Stir in the grated Parmesan (if using). Season to taste with salt and black pepper. 

Step 2 – Cook pasta of your choice (according to box’s instructions) and add 1 to 2 tablespoons of Pistou per pasta serving. Garnish with a few fresh basil leaves and grated Parmesan, and enjoy immediately.

Keep the Pistou sauce in a sealed jar in the fridge for up to 3 days. 

The post French Pistou Sauce Pasta appeared first on Pardon Your French.

A home-cook’s favorite

You’ll find these stuffed eggplant boats served in most restaurants of the town of the Bonifacio. But they’re also a home-cook’s favorite, as it is an amazingly delicious and simple recipe to make at home too.

The eggplants are boiled, the flesh is then scooped out, chopped and mixed with milk-soaked bread, eggs, fresh basil and cheese, and then stuffed back into the skin, before getting fried up on both sides, until brown and crisp. 

A great Summer recipe for your repertoire.

This is a great Summer eggplant recipe for your repertoire, with the perfect combination of cheese and basil.  As per tradition, you can enjoy it cold as a appetizer or warm for a main course, served with tomato sauce. And although this recipe is meatless, these stuffed eggplants make for a solid dish that’s both nutritious and satisfying.

Cooking notes: 

• The cheese traditionally used in the stuffing would be Tomme de Corse or Brocciu Passu– popular sheep’s milk cheeses from Corsica. But in my little kitchen in Canada, I often use grated Parmigiano Reggiano or Pecorino Romano as substitutes, which both work perfectly.

Bonifacio Stuffed Eggplant Boats

Print Recipe

Serves: 4 Prep Time: 30 minutes Cooking Time: 13 minutes 13 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 12 voted )

Ingredients

3-4 slices (150g) of stale Pain de Mie (or any white stale bread)
1 cup (250ml) milk (2% or while) 
4 medium-size eggplants
1 large egg
2 cups (200g) grated cheese, such as grated Parmigiano Reggiano or Pecorino Romano
1 garlic clove, finely chopped
6-7 basil leaves, chopped (+ a few more leaves for serving) 
1 tsp Herbes de Provence
Salt, pepper to taste
3 tbsp Extra Virgin Olive oil, for frying
Optional, for serving: warm tomato sauce

Instructions

Soak the Pain de Mie in the milk for 10 minutes.

Bring a large pot of water to a simmer. Plunge the whole eggplants for 10 minutes. Drain and place on a tea towel to cool.

When cool enough to handle, cut the eggplants in half and carefully scoop out the flesh (be careful not to cut into the skin), using a serrated spoon or sharp knife. Lay each eggplant half onto a paper towel (cut side down), for the excess water to be absorbed.

Chop the eggplant flesh into small pieces, and combine with the pain de mie (drained), 1 egg, grated cheese, chopped garlic clove, chopped basil leaves and dried Herbes de Provence. Knead the mixture with your hands to obtain a dense filling.

Fill each eggplant “boat” evenly (they should be well packed) and sprinkle with salt and pepper to taste.

Heat up the olive oil in a large frying pan over medium heat. In several batches, fry the eggplants (stuffed side down) for 7 minutes. Do not move the eggplants around, or the stuffing will crumble/fall apart. Flip the boats carefully, and fry (skin side down) for 4 minutes, until brown and crispy. 

Season with salt and serve immediately - on its own and with warm tomato sauce at the bottom. 

If you try this Bonifacio Stuffed Eggplant Boats recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

A recipe inspired by Stefan Gourmet and La Cuisine d’Agnes

You may also like: 

• Eggplant Caviar Dip 

The post Corsican-Style Stuffed Eggplant Boats appeared first on Pardon Your French.