From the classic French Ratatouille to a Mustard Tomato tart (very popular recipe on the blog!) or a Fresh Tomato Velouté soup, I hope these recipes will give you some inspiration to get in the kitchen and make the most of ripe, juicy, sweet tomatoes.

Scroll through to find one or more to enjoy this season!

French-Style Stuffed Tomatoes (Tomates Farcies)

Known as “Tomates Farcies”, these French-style Stuffed Tomatoes are the perfect addition to any Summer table – and a personal childhood favorite of mine. This typical Provençal recipe calls for stuffing tomatoes with beef, bread, cheese and Herbs de Provence, and roasting them on a bed of rice until tender and slightly charred on top. Naturally, this dish is best made at the peak of tomato season, when they are juicy, sweet and full of flavor.

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Classic French Stovetop Ratatouille

Ratatouille is a French Provencal stew of summer vegetables (tomatoes, eggplant, zucchini and bell peppers) cooked together slowly until creamy soft. An uncomplicated recipe, making a good ratatouille does require a bit of time. Make this stovetop recipe on a weekend to enjoy it throughout the week… because a ratatouille tastes even better reheated!

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Classic French Tomato Mustard Tart

This savory Tomato Mustard Tart is a classic Summer recipe that French home cooks love to make every year when tomatoes are in season. It features a buttery puff pastry, with in-season ripe tomatoes, a sprinkle of grated cheese and a heavy smear of Dijon Mustard at the bottom. There are a number of variations to this classic Summer dish, including some with ham, anchovies, olives, etc… But if you ask me, this basic one is simply wonderful as is.

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Classic French Tomato Salad

Looking for a fresh, vibrant summer salad straight from the heart of France? This French Tomato Salad, or Salade de Tomates, is a rustic, simple dish that celebrates the flavors of sun-ripened tomatoes, crisp red onions, fresh herbs and quality olive oil. 

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Cod Provencal with Tomatoes, Olives & Capers

An easy, one-pan fish dish that can be ready for the table in less than 30 minutes is always a good recipe to have in your repertoire. This classic Cod Provençal recipe boasts meaty cod loins, simmered in a spicy tomato sauce nestled with salty capers and black olives. This is a quick, simple and healthy one-pan dish that is incredibly flavorful and perfect for busy weeknight dinners.

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Savory Tomato, Corn and Gruyere Galette

This Savory Tomato, Corn and Gruyère Galette is Summertime French cooking at its best – using what’s in season and spending little time in the kitchen. With ripe tomatoes, sweet corn and salty Gruyère cheese held together in a flaky crust, this savory Galette hits all the right marks: seasonal, quick and delicious for a late Summer lunch or dinner. 

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Heirloom Tomato Bread Salad with Fresh Herbs

Inspired by the Mediterranean tradition of bread and tomato salads, this Heirloom Tomato Bread Salad is made of perfectly ripe tomatoes, fresh herbs, a tangy vinaigrette, and crunchy bread croutons. It is both refreshing and satisfying, with a great mix of soft and crunchy textures. An easy salad best made when tomatoes are in season.

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Provence-Style Tomatoes with Breadcrumbs

If you’re attending a barbecue or outdoor get-together in the thick of Summer in France, there’s a good chance you’ll stumble on these Provence-Style Tomatoes topped with Breadcrumbs and Herbs. Known as “Tomates à la Provençale”, this typical warm-weather dish from Provence calls for fresh, seasonal tomatoes slowly confit’d on the stove-top (meaning they’re slowly cooked in their own juice). The confit tomatoes are then finished off in the oven topped with breadcrumbs, garlic and Herbes de Provence, and cooked until crisp and golden.

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Fresh Tomato Velouté Soup

Velvety smooth and full of flavor, this Fresh Tomato Velouté Soup is a delicious bowl of comfort and the best way to use up fresh tomatoes from your garden. A simple recipe made in under 30 minutes, this classic soup uses sunripe tomatoes, onion, garlic and optional spices for a little fiery kick. You’ll  never want to reach for canned soup again!

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Vegetable Tian from Provence

A Classic Vegetable Tian embodies the essence of Provençal cooking during Summer: it’s simple and makes do with the abundance of vegetables available from this sun-drenched region of France. This iconic dish that alternates slices of tomatoes, zucchini and eggplants, is colorful, full of flavor and the perfect side dish for your Summer feasts.

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Crustless Quiche with Summer Vegetables

Less fussy to make than a classic quiche, this crustless quiche is a celebration of warmer days. It embraces ripe summer vegetables: zucchini, eggplant and cherry tomatoes, all encased in a rich egg custard with melty Swiss cheese and fresh herbs. This is a perfect gluten-free brunch, lunch, or dinner that you can easily prepare ahead as well!

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Provencal Eggplant Tomato Gratin

It’s eggplant season, and that means this Provencal Eggplant Gratin is on repeat in my kitchen. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of  tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. This is a fuss-free recipe that makes a great side or a perfect vegetarian dinner.

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French Lentil Salad with Tomatoes and Cucumbers

Here’s a refreshing summer twist on the classic French lentil salad! It features earthy Puy lentils mingling with juicy tomatoes and crisp cucumbers, all brought to life with loads of fresh herbs and a zippy dressing with red onions.

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French Style Rice and Tuna Salad

This French-style rice and tuna salad offers delightful Mediterranean flavors and is a beloved childhood favorite of mine, as well as a staple in French home cooking.

This vibrant mix includes rice, tender tuna chunks, juicy tomatoes, briny olives, crisp bell peppers and fresh herbs. It’s a refreshing yet filling salad, perfect for serving at a luncheon, as a side dish for a barbecue, or packed for a picnic or potluck.

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If you try any of these French Tomato recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @pardonyourfrench on Instagram. Bon appétit !

The post Easy French Tomato Recipes appeared first on Pardon Your French.

What is a crustless quiche?

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

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

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

Common Questions

When do you serve a quiche?

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

How long will a crustless quiche last?

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

How to store a crustless quiche 

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

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

Cooking notes :

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

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

You may also like:

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

Crustless Quiche with Summer Vegetables

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

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

Instructions

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

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

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

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

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

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

This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests.  Be sure to have crusty bread on-hand for sopping up the beautiful sauce, and a bottle of Provençal rosé for sipping along to – bien sûr!

What is “Chicken Provençal”?

Not a specific recipe, “Provençal” refers to the style of cooking that hails from the sun-kissed region of Provence, in Southern France. The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil and olives from the local orchards, garlic (lots of it!), tomatoes that grow abundantly, and of course, Herbes de Provence (see paragraph below).

The chicken gets dusted with flour, browned in a pan, and then braised slowly in a pool of wine, nestled with the other ingredients. It makes for a deliciously moist chicken with a crisp brown skin, melty garlic and an incredibly flavorful sauce for mopping up with fresh crusty bread.

There likely exists as many variants of “Provençal” recipes as there are families in Provence. The main ingredients are always there (EVOO, olives, garlic, tomatoes, herbs and wine) but other ingredients can be added for extra flavor: bell peppers, lemon quarters, artichoke hearts, anchovies, capers, etc.

For this version of Chicken Provençal, I opted for the use of meaty green olives, cherry tomatoes for bursts of sweetness, shallots for their lovely caramelized notes, and tender artichoke hearts which marry great with chicken.

About Herbes de Provence

Herbes de Provence are a key “ingredient” to give Chicken Provençal its signature flavor. This is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme, oregano and sometimes lavender too (although I wouldn’t recommend the use of lavender for this chicken recipe).

Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Bulkbarn in Canada); but if you can’t find it you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied up pouch, for months.

If you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. 

Which wine to choose?

A Chicken Provençal is just as delicious made with either white or red wine – but not rosé! Keep that one for sipping on the side. For the recipe pictured here, I used a cup of red wine which creates deeper, heart-warming flavors. Use white wine if you want lighter flavors and lovely fruity notes.

In both cases, white or red, choose a “crisp” wine (meaning, with high-acidity), which is always the best choice for cooking.

• For whites, great choices are: Pinot Gris, Sauvignon Blanc and unoaked Chardonnay
• For reds, great choices are: Merlot, Pinot Noir or a light Cabernet are best.
• Some recipes call for Vermouth, which creates a deeper-tasting sauce with lovely botanical notes. 
• And if you want to keep things one-themed, a Provençal Trebbiano white is perfect. 

Cooking tips:

• I recommend you take the chicken pieces out of the fridge at least 1 hour before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• It is important to opt for bone-in pieces of chicken, as the bones will lend so much more flavor to the sauce and whole dish.
• You can remove the skin of the chicken if you want a healthier version of this dish– although I think the skin lends a great amount of flavour to the sauce.
• I like to use Spanish Queen Olives, as they are large, plump and tasty. I prefer using olives with pits as they are more flavorful and will also impart more flavor to the sauce. But for convenience, you can opt for pitted olives.
• Shallots can be substituted for pearl onions.

I hope you’ll love this Chicken Provençal with Olives and Cherry Tomatoes recipe as much as I do!

You may also like:

• Cod Provençal with Tomatoes, Capers & Olives
• Coq Au Vin Blanc 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Chicken Provençal with Green Olives and Cherry Tomatoes

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

4 skin-on chicken leg quarters (or 8 Bone-in, skin-on chicken thighs)
2 tsp salt
1 tsp freshly ground black pepper
1/3 cup (42g) flour
3 tbsp (45ml) Extra Virgin Olive oil
2 tbsp Herbes de Provence  
8-10 cloves garlic, peeled
6 medium-size shallots, peeled and halved
2 pints/4 cups (600g) of cherry tomatoes
4 artichoke hearts, quartered (canned, drained)
1 cup Green olives (with pits or pitted)
1 cup (250ml) dry wine (red, white) or Vermouth
3-4 sprigs Fresh thyme

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.

Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken quarter/thigh in flour to cover evenly.

Pre-heat your oven to 400° F (205° C), with a rack in the middle. 

Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Flip chicken over and cook again for 6-7 minutes.

Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.

Cook for 20 minutes. Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned.

Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping.

Did you make this recipe?

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

The post Chicken Provençal with Olives and Cherry Tomatoes appeared first on Pardon Your French.

What is French Couscous Salad (aka French Taboulé)?

If you’ve ever browsed the deli section of a French supermarket, chances are you’ve spotted little individual tubs labeled “Taboulé.”: one of the French’s favorite salads on the go! But while traditional Middle Eastern tabbouleh is studded green with parsley and mint, French taboulé is more of a couscous salad. It swaps bulgur for couscous, uses fewer herbs, and includes sweet raisins, tomatoes and colourful bell peppers.

This French-style Couscous Salad is a summer staple in France – perfect for picnics, barbecues, or light lunches. It’s best served cold, and I love its balance of tangy, savory and sweet – with crisp veggies and chewy couscous and raisins.

It’s fresh, satisfying, and surprisingly simple to prepare too — with just a handful of pantry staples and a few summer vegetables. This recipe is always on a rotation in my kitchen in the Summer and widely enjoyed in French households. It makes a great introduction to French home-style cooking for North American kitchens, or anywhere else you are in the world!

Why You’ll Love This French Couscous Salad

• Fresh and flavorful: Packed with herbs, seasonal veggies, and lemon juice.
• Quick to make: Ready in under 30 minutes (plus chilling time).
• Perfect for meal prep: A great make-ahead recipe that keeps well for days and travels easily.
• A taste of French Summer: A classic side dish in warm-weather meals.

What You’ll Need to Make French Taboulé at Home

• Chicken broth and couscous – For the couscous base, cook medium-grain couscous in low-sodium chicken stock for the best flavor. Medium-grain couscous cooks quickly and fluffs beautifully – avoid pearl couscous for this recipe; the texture is too dense. For a vegetarian version, substitute with vegetable broth or water + ½ tsp salt.
• Extra virgin olive oil – Add it both when cooking the couscous (adds flavor and keeps the couscous from clumping) and later in the dressing.
• Raisins – I love the raisins in this recipe! They add a nice sweetness and satisfying chew. Golden or regular raisins both work.
• Veggies – A mix of diced tomatoes and bell peppers are the traditional mix found in the French taboulé. Choose ripe, juicy tomatoes for the best flavor, like Vine or Roma. The Bell peppers add sweetness and crunch. I love to use a mix of red, yellow and green for vibrant colors.
• Fresh herbs – A mix of parsley and mint is chopped up and added to the salad for freshness, brightness and volume. I feel like this amount of fresh herbs recreates the traditional Taboulé salad I grew up with in France, but feel free to add more if you yearn for a more herbaceous, greener salad.

How to make French Taboulé (Step-by-Step)

1. Rehydrate the Raisins. Soak the raisins in a bowl of water for at least 30 minutes. This softens them and adds a chewy, juicy sweetness to the salad.
2. Prepare the Couscous. Bring chicken broth (or salted water) to a boil. Add olive oil and couscous, stir, cover, and remove from heat. Let steam for 6 minutes, then fluff with a fork. Transfer to a large bowl and allow to cool to room temperature. (Or cook according to the directions on the package of your couscous)
3. Add the Veggies and Herbs. Once cooled, stir in the diced bell peppers, diced tomatoes, chopped parsley and mint, and drained raisins.
4. Make the Dressing. Whisk together lemon juice, EVOO, salt, pepper, cumin, and cayenne. Pour over the couscous mixture and stir well. Cover and refrigerate for at least 2 hours so the flavors meld beautifully.

My Cooking tips

• Add 2 tablespoon of good-quality EVOO to the chicken stock (or water) when steaming the couscous – this will ensure a light and fluffy couscous, every time.
• You can substitute large tomatoes, diced for cherry tomatoes, halved – same quantities apply.
• I know raisins are not everyone’s favorite, but they truly make the salad! They yield that signature chew that make this French taboulé salad so unique. You can swap them if you really don’t like them, but know the texture won’t be as traditional. 

Serving Suggestions

This French couscous salad is endlessly versatile. Serve it cold as:

• A side dish for summer BBQs or grilled meats such as chicken or lamb chops.
• A light lunch with stuffed vegetables or a slice of quiche.
• A picnic-friendly main with a wedge of cheese and a slice of country bread.

I hope you’ll love this classic French Couscous 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)
• French Egg Salad
• 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-Style Couscous Salad (Taboulé)

Print Recipe

Serves: 4-6 people Prep Time: 30 minutes Cooking Time: 6 minutes 6 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 13 voted )

Ingredients

For the couscous:
1 ¾ cup chicken-broth (or water with 1/3 tsp salt)
1 ½ cup (10oz) Couscous
2 tbsp (30ml) extra-virgin olive oil
1/3 cup (50g) raisins, not packed
About 2 cups (500g) diced tomatoes
¼ red bell pepper, seeded and diced
¼ green bell pepper, seeded and diced
½ bunch fresh curly parsley, chopped
½ bunch fresh parsley, stemmed and chopped (curly or flat)
6-7 sprigs fresh mint, stemmed and chopped

For the dressing:
½ tsp salt
½ tsp fresh ground black pepper
¼ tsp cayenne pepper
¼ tsp ground cumin
1/2 lemon, juiced
3 tbsp (45ml) extra-virgin olive oil

Instructions

1. Soak the raisins in a bowl with water – the water should cover all the raisins. Let them soak on the counter for a minimum of 30 minutes.
2. Make the Couscous. In a medium pot, bring the chicken stock (or water and salt) to a boil. When the liquid is boiling, stir in the extra virgin olive oil and couscous (the water should barely cover the couscous). Take the pot off the heat and let the couscous steam for exactly 6 minutes (lid-on). After 6 minutes, take the lid off and use a fork to fluff the couscous. Transfer the couscous to a bowl to let it cool down to room temperature.
3. When the couscous has cooled to room temperature, add the diced bell peppers, diced tomatoes, chopped parsley and mint, raisins (drained), and stir.
4. Add the dressing ingredients: the salt, pepper, cayenne pepper, cumin, lemon juice and EVOO. Stir to combine, cover the bowl with a plastic film and chill for at least 2 hours before serving, as this helps the couscous and raisins to soak up the dressing and for the flavors to meld. This Couscous salad should have a slightly moist, pleasantly “chewy” consistency after the 2 hours.

Notes...

Store your French taboulé in an airtight container in the fridge for up to 5 days. It tastes even better the next day!

The post French Couscous Salad (French Taboulé) appeared first on Pardon Your French.