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

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

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

For the filling:

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

To make the creamy sauce:

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

For the top layer: 

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

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

1. Prepare the ingredients.

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

2. Cook the base

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

3. Make the sauce

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

4. Assemble the filling

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

5. Top with puff pastry

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

6. Bake

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

FAQs – Chicken and Leek Pot Pie

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

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

What are lardons? Can I replace them?

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

Can I make it as a pie with a base?

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

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

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

Can I use store-bought puff pastry?

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

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

How can I make it gluten free?

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

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

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

Can I make this pie ahead of time?

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

How long does this chicken and leek pie keep?

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

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

Serving Suggestions

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

Recipe Tips & Variations you can try

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

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

Chicken and leek pot pie

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

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

Instructions

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

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

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.

And while you might be thinking about the popular Mimosa brunch cocktail, it’s not that. Though, I don’t think many would say no to a glass on the side!

What are Oeufs Mimosa?

These French-style Deviled Eggs, known as Oeufs Mimosa, are a staple starter in France. If you ever have lunch at a French bistro, there is a high chance you will find “Oeufs Mimosa” offered on the menu, alongside some other classics like Celeriac Remoulade or a Salade Lyonnaise. Oeufs Mimosa are also popularly served as part of a buffet, for Spring and Summer brunches in specific.

To prepare Oeufs Mimosa, hard-boiled eggs are halved, and the yolks are removed. You then mix the yolks with mayonnaise, mustard, fresh herbs, salt, and pepper to create a creamy filling. This filling is then spooned or piped back into the egg white halves. Oeufs Mimosa are then often garnished with more fresh herbs and a sprinkle of paprika for extra flavor and visual appeal.

So what makes Oeufs Mimosa different from classic Deviled Eggs?

In terms of flavor, the filling of Oeufs Mimosa features Dijon Mustard and fresh herbs for typical French flavors. But the real difference is how the egg yolks are prepared!

Once removed from the whites, the hard egg yolks are passed through a fine-mesh strainer to create a fluffy yellow texture, reminiscent of Mimosa flowers – hence the name of this recipe.

The egg yolk fluff is then mixed with the mayonnaise to create an utterly creamy filling. Some of it is also sprinkled atop the finished eggs just before serving, to accentuate the idea and look of a Mimosa flower.

Ingredients you’ll need for these French-style Deviled Eggs

Oeufs Mimosa are relatively easy to make, required simple ingredients and minimal cooking skills. I think they’re actually really fun to make, and I love to prepare them as a Sunday starter or for a potluck. They’re always a hit!

• Eggs. Hard-boiled eggs are the stars of this recipe. Choose large chicken eggs, ideally organic or farm fresh.
• Mayonnaise. I happily rely on store-bought mayonnaise for this recipe: choose your favorite brand of plain European-style or American-style egg mayonnaise, which you an find in most grocery stores. Full fat or low fat both work for this recipe.
• Dijon mustard. Two teaspoons of Dijon brings a subtle French flavor to these deviled eggs. Choose a classic French Dijon mustard, which you can also find in most grocery stores.
• Shallot. Finely minced shallot brings a touch of acidity and a subtle crunch. As an alternative, you can also use red onion.
• Vinegar. A little splash of vinegar adds tang and cuts through the richness of the mayonnaise and egg yolks. Choose a light tasting vinegar like white vinegar, champagne vinegar or white wine vinegar. Stay away from balsamic for this recipe.
• Fresh herbs. I use two tablespoons of fresh herbs in the filling of these Oeufs Mimosa. I often opt for a mix of fresh chive and parsley. I also love to opt for tarragon when I can get my hands on it. Fresh dill also works great.
• Paprika. This is optional, but I like to sprinkle a dash of paprika on top of the eggs just before serving for a spicy kick. Hot, sweet or smoked all work great.

Oeufs Mimosa are a fun and versatile recipe! You can customize the filling to suit your taste with different herbs or spices if you would like. Get creative!

Do you have a favorite way to put a twist Deviled Eggs? Let us know in the comments.

Frequently Asked Questions

Can you make this recipe in advance?  

Yes, you can. You can prepare deviled eggs up to 48 hours ahead. The key step though is to store the egg whites and yolk filling separately. Wrap the egg white halves with plastic wrap and keep the egg yolk filling in an airtight container. You can then assemble the Oeufs Mimosa just before serving.

Can you use sweet mustard instead of Dijon?

I really recommend sticking to Dijon mustard for this recipe. It brings a true French flavor.

Do you really have to pass the egg yolks through a strainer?

The unique French feature of this recipe is passing egg yolks through a strainer to create a fluffy texture and look, reminiscent of a Mimosa flower. So, I think you would be missing on the appeal of this recipe by skipping this part. That said, you won’t alter the taste if you decide to mash the egg yolks with a fork instead.

How long can you keep Deviled Eggs?

Once filled, store the deviled eggs in an airtight container for up to 2 days in the fridge. Beyond this period, deviled eggs can become dry and lose flavor.

Audrey’s tips:

• If you have time to make homemade mayonnaise for this recipe, please feel free! For a great mayonnaise recipe, I can recommend this one from the New York Times. This recipe gives you a French-style mayonnaise, that is a little runnier than the thicker American one.
• For making hard-boiled eggs, I like to use eggs that have been sitting in my fridge for about a week. Fresh eggs have a low PH (meaning, high acidity) and they tend to be more difficult to peel. If you let your eggs “age” for a few extra days, they will be much easier to peel after hard boiling them.
• You can easily double this recipe to feed a larger crowd.

If you enjoy deviled eggs, I think you’ll love this French-style Deviled Eggs (Oeufs Mimosa) recipe as much as I do! If you have any questions, please leave a comment. 

More French starter recipes: 

• Smoked Salmon Cream Cheese Tarte Soleil 
• Gruyere Cheese Twists (Torsades au fromage)
• Celery Root Remoulade 
• Classic French Potato Salad 
• Green Bean Potato Salad 
• Piemontaise Potato Salad
• White Asparagus with Grenobloise Sauce
• Classic French Lentil Salad

French-style Deviled Eggs (Oeufs Mimosa)

Print Recipe

Serves: 12 Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

6 large eggs
¼ cup (60g) mayonnaise
2 tsp Dijon Mustard
1 small shallot, peeled and minced
1 tsp vinegar (white, champagne or white wine)
1 tbsp chive, minced (+ extra for garnish)
1 tbsp flat-leaf parsley, minced
1/8 tsp freshly ground black pepper
1/8 tsp salt
½ tsp paprika (hot, sweet or smoked), for garnish

Instructions

Step 1. Make the hard-boiled eggs. Place the eggs in a pot and ensure the eggs are completely submerged under at least ½ inch of water. Cover the pot with a lid, turn the heat to medium-high and bring to a firm boil. Once boiling, turn off the heat, keep the pot covered and set a timer for 12 minutes. Once the timer rings, carefully remove the eggs from the hot water with a slotted spoon and place them in a bowl filled with cold water.

When the eggs are cool, peel them. For cutting the eggs in half (lengthwise), do it as if cutting an avocado: run a sharp knife through the egg white until you feel the yolk - but do not cut through the yolk! Roll your knife around the yolk, like an avocado pit, cutting the white without cutting the yolk. The white halves and yolk will separate cleanly. Reserve the whites on a plate.

Step 2. Make the filling. In a large bowl, mix together the mayonnaise, Dijon mustard, minced shallot, vinegar, chive, parsley, pepper and salt.

Place the egg yolks into a fine mesh strainer and place the strainer above the mixing bowl. Using the back of a spoon, press onto the eggs yolks to pass them through the strainer and create a fluffy texture. Reserve two tablespoons of the fluffy egg yolks aside (for garnish) and mix the rest with the ingredients in the bowl. Taste and adjust seasoning if needed (salt, pepper).

Step 3. Use a piping bag or a spoon to add filling into the hole of each egg white half. Transfer eggs onto a serving plate, sprinkle each with the reserved “fluffy” egg yolks, chive and a sprinkle of paprika.

The post French-style Deviled Eggs (Oeufs Mimosa) appeared first on Pardon Your French.

How to choose globe artichokes?

When picking up an artichoke, get a feel first for its weight: it should feel solid and heavy. As artichokes get older, they dry up and get lighter, so the heavier it feels the fresher it will be. The leaves should be tightly bound, thick, sturdy and “squeak” when you squeeze them. A few brown blemishes on the leaves are fine in my opinion. Artichokes can be stored in the refrigerator, for up to 1 week.

How to eat “Artichaut Vinaigrette”?

For anyone who has never eaten “Artichaut Vinaigrette” or any boiled/steamed globe artichoke before, these instructions will likely come handy. So, here’s how it’s done.

1. Starting from the base, pull out each leaf and dip the edible “meaty” part into the vinaigrette.
2. Place the meaty/dipped part of the leaf into your month and pull it through your teeth while scraping the pulpy/meaty part to eat it.
3. Work your way to the center, reaching to the tiny yellow leaves with the purple tips– these can be discarded as they don’t have much meat.
4. With a knife or spoon, scrape out and discard the inedible fuzzy part (the choke) attached to the heart.
5. Once fuzz free, enjoy the heart by cutting it in pieces and dipping them into the remaining vinaigrette.  

Cooking notes:

• When boiling the artichokes, make sure they always stay submerged under water. To do so, use a heat-proof plate or lid (smaller than the circumference of the pot) to hold them down under water.
• Boiling artichokes tends to water log them. So when they are fully cooked, make sure you flip them upside down above the sink or in a colander to drain all the excess water .
• Some people like to snip the ends of the leaves off with scissors to remove the thorns. This step is mostly aesthetic and purely optional.
• Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies. 
• This recipe is for 2 people (1 artichoke/person) but you can easily double or triple quantities to serve 4 or 6 people.

I hope you enjoy this Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette) recipe as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like: 

• The Quiche Lorraine 
• Leeks with Dijon Shallot Vinaigrette
• Herby Spring Vegetable Jardiniere
• Sweet Pea Ham Quiche 
• Spinach Cheese Quiche 

Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette)

Print Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

2 globe artichokes
3 tbsp (30ml) lemon juice
2 tsp salt
For the vinaigrette:
1 tbsp balsamic vinegar
 ¼ tsp salt
1/2 shallot, peeled and finely diced
1 tbsp Dijon Mustard
¼ tsp freshly ground black pepper
6 tbsp (90ml) Extra Virgin Olive Oil

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Rinse the artichokes thoroughly under cold water. Remove any of the tiny leaves on the stems. Break off the stems of the artichokes by gently pushing on them - hard fibers attached to the stem will come off. Now use a sharp knife to cut the base of the stem evenly so the artichokes can stand up right.

Step 2 – Fill a large pot with water. Add the lemon juice and salt and bring to a boil. When the water is boiling add the artichokes. They will float to the surface, so use a heat-proof plate or lid (smaller than the circumference of the pot) to hold them down under water. Boil for 30 minutes (prepare the vinaigrette in the meantime) until you can easily poke the base of the artichoke with a knife (it should feel tender) and you can easily pull off an outer leaf. Drain the artichokes upside down for 5 minutes.

Step 3 – For the vinaigrette, combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallot, mustard and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. 

Serve each artichoke with a small bowl of vinaigrette on the side.

The post Globe Artichokes with Dijon Vinaigrette (Artichauts Vinaigrette) appeared first on Pardon Your French.

With just a few ingredients (puff pastry crust, tomatoes, Dijon mustard, cheese and tomatoes) there is nothing complicated to this tart recipe, except a few tips to know regarding the preparation of the tomatoes (read my tips below).

You can opt for a store-bought pastry crust for simplicity (like I often do), or make your own if you wish. For the cheese, the French will classically opt for Gruyère or Comté. But in North America, you can opt for white cheddar or mozzarella as more affordable options.

For a Southern French touch, I love to add some Herbes de Provence. Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Bulkbarn in Canada). And if you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. 

Cooking Tips for the tomatoes:

• Choose ripe tomatoes, although they shouldn’t be too soft to the touch. Round, large, heirloom or even cherry tomatoes (sliced in half) all work well. However, I don’t recommend plum tomatoes as they have too much juice. 
• With two or three layers of sliced tomatoes, this tart can end up very watery once baked as the tomatoes will release their juices. To avoid this issue, slice the tomatoes, sprinkle them generously with salt on both sides and lay them in a single layer on a cooling rack for 2 hours so they release most of their excess juices. 
• Likewise, another tip is to sprinkle 2 or 3 tablespoons of bread crumb at the bottom of the crust (on top of the mustard and cheese). The breadcrumbs will absorb the juices from the tomatoes and prevent the crust from getting soggy.
• Finally, make sure your oven is well preheated to 425F (220C) and pop the tart in the oven as soon as you are done placing the tomato slices on the crust. This “shock” of temperature will make the crust bake quickly before it has time to absorb the juice of the tomatoes.
•  

I hope you’ll love this Classic French Tomato Mustard Tart recipe as much as I do!

You may also like:

• Cod Provençal with Tomatoes, Capers & Olives
• Sweet Pea and Ham Quiche
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Classic French Tomato Mustard Tart (Tarte à la tomate)

Print Recipe

Serves: 8-10 people Prep Time: 30 minutes Cooking Time: 35-40 minutes 35-40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 7 voted )

Ingredients

2lbs (900g) ripe tomatoes
2 tsp salt
1 (370g) ready-rolled puff pastry
2 tbsp Dijon Mustard
2 cups (200g) grated cheese (ie. Gruyère or Comté) 
Optional: 2 tbsp bread crumbs
2 tbsp Herbs de Provence
Salt and freshly ground black pepper, to taste

Instructions

Make sure you read my cooking tips before you start.

Step 1 - Two hours before, slice the tomatoes and lay the slices on a cutting board. Salt them on both sides and lay them flat on a cooling rack. They will loose some of their juice so the crust doesn’t get too soggy when baking.

Pre-heat your oven to 425F (220C) with a rack in the middle. Butter and flour a 9 or 10 inch tart pan/pie dish. Unroll the puff pastry sheet and fit it into a pan. If needed, cut the excess that hangs from the edges. Poke the dough all over with a fork.

Step 2 -Evenly spread the Dijon Mustard over the bottom. Sprinkle 1 1/2 cup (150g) of grated cheese on top. Optional: Sprinkle 2 tablespoons of bread crumbs – they will absorb the juice from the tomatoes.

Step 3 - Arrange the tomato slices in the pastry crust in an overlapping pattern and in an even layer. Sprinkle with a pinch of salt and Herbs de Provence. Repeat the process until no tomato slices remain; you should be able to have three layers of tomato slices. Sprinkle again with a pinch of salt, black pepper, Herbs de Provence and the remaining 1/2 cup (50g) of grated cheese.

Bake for 35-40 minutes, until the crust looks crisp and golden. Enjoy warm or cool.

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 Classic French Tomato Mustard Tart (Tarte à la Tomate) appeared first on Pardon Your French.