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

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

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

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

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

Ingredients you’ll need for this Caramelized Onion Tart

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

For the pâte brisée crust

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

For the filling

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

Tips & Tricks

• Make your own crust, if you have time.  

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

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

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

• The Caramelized onions

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

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

• The Cheese

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

Frequently Asked Questions

How long can you keep this Caramelized Onion Tart?  

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

Can you freeze the tart?

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

What do you serve with this Caramelized Onion Tart?

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

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

Helpful swaps and notes: 

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

More rustic French recipes you may like: 

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

Caramelized Onion Tart (Tarte à l’Oignon Alsacienne)

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

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

Instructions

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

Notes...

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

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

The misconceptions about Niçoise Salad

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

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

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

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

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

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

The authentic Salade Niçoise recipe

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

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

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

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

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

Ingredients you’ll need for the Niçoise Salad recipe

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

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

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

How to cook Fava beans? 

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

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

Frequently Asked Questions

Can I prepare this salad ahead of time?

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

Can I use seared tuna instead of canned ?

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

What is a good substitute for Niçoise Olives ?

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

Audrey’s cooking tips

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

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

More French Salads to try: 

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

Authentic Niçoise Salad

Print Recipe

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

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

Instructions

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

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

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

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

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

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

This 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.

A great summer salad for making ahead

Behold this warm-weather classic: French-style rice and tuna salad! This is a staple recipe that every French home cook has in their repertoire, each with their own little twist. This dish was also a childhood favorite of mine. My mother made it at least once every couple weeks, and now I’ve adopted the same routine as an adult.

It’s a great option for using summer produce like tomatoes and bell peppers, while still enjoying a wholesome and filling meal. This salad is refreshing, satisfying, and can be made ahead of time, making it perfect for hosting guests or bringing to a potluck.

I especially love serving it with egg quarters on top, which adds a charming vintage touch… Don’t you agree?

Ingredients you’ll need to make this French-style rice and tuna salad.

1. Rice. I recommend you opt for long-grain white rice, such as Basmati, which holds its shape and texture well after cooking. Jasmine rice is a good option as well, although it tends to get slightly stickier. Avoid short grain rice like Arborio which yields a creamy texture that’s not ideal for making a rice salad.  
2. Bell pepper. You’ll need one bell pepper, seeded and diced. You can opt for a red, green or yellow or even a mix. I often like to add one half of a red and one half of a green pepper.
3. Tomatoes. Ripe, seasonal tomatoes cut in wedges add a nice sweetness.
4. Tuna. Canned white tuna packed in water or olive oil work both here. Make sure you drain the tuna very well before adding to the salad mix.
5. Corn. Canned sweet corn delivers a sweet flavor and a satisfying crunch. Make sure you go for sweet corn, not creamed.  
6. Onion. Crisp, finely diced red onion adds a nice crunch and tang.
7. Olives. Briny black olives provide a nice salty kick to this salad. I recommend you choose a rich, fruity and meaty variety such as Kalamata, Niçoise, Nyon (wrinkly and saltier) or Mission olives, which are readily available in cans in virtually all grocery stores in North America.
8. Fresh herbs. I love a mix of parsley and chive here. Basil works great too.
9. Hard-boiled eggs. Two hard-boiled eggs cut in quarters are placed atop the salad right before serving. Read below for my tips to cook perfect hard-boiled eggs.
10. Dressing. This rice salad has a simple dressing of extra virgin olive oil, vinegar, Dijon mustard, salt and pepper. Use red or white wine vinegar to add a tangy zest. The Dijon mustard adds a bit of sharpness. 

Frequently Asked Questions

How to cook perfect hard-boiled eggs?

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled egg, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Cover the pot, turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute, then remove from the heat immediately.
5. Let the eggs rest, covered in the pot for 10 minutes.

After the 10-minute mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs under running water too.

What is the best rice to make a rice salad?

Basmati rice is my favorite pick to make a rice salad: it holds its shape and texture well after cooking and doesn’t stick. Jasmine rice, although a touch stickier, is a good option too.

Can you make this rice and tuna salad ahead?

Absolutely! This salad becomes even more delicious if you let it sit for several hours to allow the flavors to develop. It’s a perfect dish to prepare in advance if you’re hosting guests, saving you time in the kitchen.

How long does it keep?

Store leftover salad in an airtight container in the refrigerator for up to one day. Due to the inclusion of hard-boiled eggs, I recommend eating it within this time frame. If the salad is made without eggs, it can be stored for up to 3-4 days.

Freezing is not recommended, as the flavors and texture may degrade, and the dressing is likely to separate upon thawing.

Audrey’s tips:

• This recipe is very forgiving, which is one more reason to love it! You can add more or less of the bell pepper, tomatoes, tuna or corn if you would like.
• I personally think this salad tastes much better close to room temperature vs. cold. So, I recommend you take it out of the fridge at least 30 minutes before serving it.

I hope you’ll love this French-style Rice and Tuna 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 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-style Rice and Tuna Salad

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 5 voted )

Ingredients

1 cup (200g) uncooked long grain rice [or 3 cups cooked]
1 bell pepper (red, green or yellow), seeded and diced
2 medium-sized tomatoes, cut in wedges.
5 oz (150g) canned tuna (packed in water or oil) 
1 1/3 cups (200g) sweet corn (canned and drained, or grilled)
1 small red onion, peeled and diced
About 15 black olives
4 tbsp fresh herbs, i.e. Parsley, chive.
3 tbsp (45ml) extra virgin olive oil
1 tbsp (15ml) wine vinegar (red or white wine)
½ tbsp Dijon Mustard
1 tsp freshly ground black pepper
¼ tsp salt
2 hard-boiled eggs, peeled and quartered

Instructions

Step 1 - Cook the rice as per the instructions on the package. Let it cool completely before starting the recipe.

Step 2 - In a large bowl, combine the cooled rice, diced bell pepper, sliced tomatoes, tuna (crumbled), corn, diced red onion, black olives and 3 tbsp of minced fresh herbs.

Step 3 - In a small bowl, mix together the drizzle with the olive oil, vinegar and Dijon Mustard and drizzle over the salad. Season with salt and pepper. Mix everything together until well combined. Taste and adjust seasoning if needed.

For serving, top the salad with the egg quarters and garnish with extra fresh herbs. Serve it at room temperature or cold.

The post French-style Rice and Tuna 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.

What type of potatoes are best for this salad?

I recommend you make this salad with any type of small new potatoes, waxy red-skinned or even fingerling potatoes. They all keep their shape very well once cooked, which is exactly what we want here. 

Alternatively, you can also use Yukon gold potatoes. They are right in-between starchy and waxy, which makes them suitable for this recipe.

However, you may need to cook them 1 or 2 minutes less, as they don’t hold their shape quite as well. Look for Yukon gold potatoes on the smaller side.

For convenience (and less pots to wash!), the potatoes and green beans are cooked together. Cook the potatoes until you can poke a knife in them – but they shouldn’t be too soft yet. Add the green beans and cook for just 2 extra minutes until the beans are cooked, yet still crisp and bright green.

You should then immediately transfer the potatoes and green beans into a large bowl filled with ice-water (cold water, ideally with a handful of ice-cubes too).

This step serves 2 purposes. First, it will immediately stop the cooking process of the potatoes and beans, ensuring they don’t turn “mushy”. Secondly, this blanches the green beans – meaning, it keeps their bright green color.

How to make perfect hard-boiled eggs

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled eggs, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute. Remove from heat immediately.
5. Cover with a lid and let rest for 10 minutes.

After the 10 minutes mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs until running water too.

Can you make this salad ahead?

Yes! This salad is even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests, to save some time in the kitchen. 

You can prepare and assemble the whole salad up to one day before and let it sit in your fridge. You can also prepare the potatoes, the green beans and the eggs on one side, and prepare the vinaigrette on the other side, and toss everything together a few hours prior to serving.

How to store this French-Style Potato and Green Bean Salad

After making and enjoying this Potato and Green Bean Salad – if you have any leftovers – you can store them in the refrigerator

• Store leftover salad in an airtight container in the refrigerator for up 1 day. Because this salad includes hard-boiled eggs, I don’t recommend keeping it any longer. If you made this salad without the eggs, you can keep it for up to 3-4 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Common Questions:

Can I remove the skin from the potatoes for this recipe?

Of course you can! But it’s a lot more work. The skin on small potatoes are very thin and are honestly best left on. But the choice is, of course, yours!

What other herbs could I use in place of parsley and chive for this recipe?

I strongly recommend you stick to parsley and chives for this salad recipe. They are mild tasting herbs that allow the other ingredients to shine, specifically the olives and the capers. 

What type of olives can I use?

For this recipe, I highly recommend you use dry salt-cured olives, also known as brined olives. You can find these full-flavored, “wrinkled” olives in virtually any grocery store. They are usually sold in jars, or even vacuum packed.

I don’t like capers. Can I omit them?

Yes, if you would like. You can use 2 tablespoons of black olives, instead of 1 tablespoon of black olives and 1 tablespoon of capers.

I hope you’ll love this French-Style Potato Green Bean Salad as much as I do! This recipe is enough for 4 people and easy scalable to make for 8, or just 2 people. If you have any questions, please feel free to leave a comment. 

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)

French-Style Potato and Green Bean Salad

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 eggs, hard-boiled (instruction below)
2lbs (900g) new potatoes, scrubbed and halved
1 tbsp salt
1lb (450g) green beans, trimmed and cut into thirds
12 black olives (dry cured)
4-5 sprigs fresh flat parsley, stemmed and chopped
4-5 sprigs chives, chopped

For the vinaigrette:
1/3 cup (75ml) Extra Virgin Olive Oil
2 tbsp (30ml) lemon juice
2 tbsp (30ml) white wine vinegar
2 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp chopped capers
1 tbsp chopped black olives (dry cured)
½ tsp salt
½ tsp freshly ground black pepper

Instructions

Step 1 – Make the hard boiled eggs.  Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully removed eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

Step 2 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked.  Add the green beans and continue to boil for another 2-3 minutes, until the beans are crisp and you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and transfer into a large bowl of ice-cold water. This is meant to stop the cooking process and retain the bright green color of the beans.

Step 3 – Make the vinaigrette. In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt and black pepper. Shake well to combine.

Step 4 – In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked potatoes, green beans and olives and toss to combine. Top with the egg quarters and drizzle the remaining dressing over top (you may use all the rest of the dressing, or less). Season to taste, if needed.

The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.

The post French-Style Potato and Green Bean Salad appeared first on Pardon Your French.

The origin of “Pain Perdu”

Very popular in France, French Toast, known as “Pain perdu”, is typically thought of a French invention. However, many recounts the French Toast recipe isn’t actually French, but instead dates back from to ancient Rome. It was later widely used by poor Europeans families in the Middle Age to make do with bread and staple ingredients.

Then, when the recipe was imported from England to America in the 16^th century, rumor has it a certain Joseph French replicated the recipe and gave it the name of “French Toast”. Perhaps, another (more plausible) explanation is that American chefs decided to add “French” to this humble toast recipe to make it sound fancier and charge a few extra dollars.

The recipe 

French or not, “Pains perdu” is a staple mid-afternoon snack or dessert in France. Despite American beliefs, French Toast isn’t really enjoyed for breakfast in France. The recipe for Pain Perdu is a home cook favorite as easy to make and a great way to use-up day-old baguettes, brioches, pains de mie or other rustic country breads. I think this is really a must recipe to have in your repertoire. 

And while breads are ubiquitous in French kitchens and shall not be wasted under no circumstances, making French Toast isn’t the only way the French have adopted to make do with day-old breads. Croutons (as in the Salade Lyonnaise), French Onion Soup, Panade, Cheese Fondue, etc… are all delicious and frugal recipes to use up your day-old bread. 

Cooking notes: 

• For making Pain Perdu, prefer a soft and tight-crumb bread. It will retain the egg mixture best: Pain de Mie or Brioche are ideal. But do know that any type of day-old bread will do really. I actually often like to use a country-style loaf, as pictured here, which was made from this recipe. 
• Cut bread into 1-inch slices, not thicker or the inside won’t cook and end up eggy/wet. 
• Make sure your eggs are at room temperature. 
• Preferably use a non-stick pan. 
• The French like to enjoy their plate of French Toast with extra dabs of butter and a sprinkle of sugar.  

How to store French Toast?

I think French toasts are best enjoyed right out of the pan, after just being made. However, you can also make them ahead of time too and store them in the refrigerator or freezer for later.

• In the refrigerator: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the fridge for up to 5 days. Re-heat on low-medium heat in a pan. 
• In the freezer: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the freezer for up to 1 month. Let thaw overnight in the fridge and re-heat on low-medium heat in a pan.

I hope you’ll love this Classic French Toast (Pain Perdu) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Chouquettes (French Sugar Puffs) 
• Homemade Hazelnut Chocolate Spread
• Roasted Hazelnut Financiers
• Overnight No-Knead Bread
• Riz au Lait with Caramel Sauce 
• Classic French Butter Brioche

Classic French Toast (Pain Perdu)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

350g country-style bread (about half a loaf, sliced in 1-inch think slices)
2 cups (500ml) milk (2% or whole)
1/2 vanilla bean (scraped) or 1 tsp vanilla extract
1 tbsp (15ml) Calvados or rum
¼ cup (50g) brown sugar
3 large eggs, at room temperature
2 tbsp (28g) unsalted butter
Sugar (white or crystal) for sprinkling

Instructions

Step 1 - In a large mixing bowl, whisk together the milk, vanilla seeds ( or vanilla extract), Calvados (or rum), brown sugar and eggs. The mixture should be liquidy, smooth and foamy at the top. 

Step 2 - Dip bread slices in egg mixture, turning to coat both sides evenly. When taking bread slices out of the mixture, let them drip excess liquid for a few seconds.

Step 3 - In a large skillet, melt 2 tbsp of butter over medium heat. When the butter sizzle, fry a slice of bread until golden brown, about 4-5 minutes on each side. Transfer slice onto a place and repeat until no slices is left.  

For serving, sprinkle with sugar and top with small dabs of butter.

The post Classic French Toast (Pain Perdu) appeared first on Pardon Your French.

What are French Moelleux Cakes? 

Moelleux Cakes, literally translating to “soft” cakes, are staples from the French Repertoire. The most famous version of “moelleux” is this one, a chocolate moelleux cake, made with a solid amount of chocolate and butter – and no flour – for an utterly rich yet soft texture, as it’s naturally gluten-free. Another trait of this chocolate moelleux cake is the use of stiff-whipped egg whites, which gives it a light and airy textured mouthfeel, despite the richness from the chocolate and butter. 

In comparison to a “French Fondant cake” (rich and dense in the center) or to a “Mi-cuit Au Chocolat” (Molten cake, with a oozy center), a Chocolate Moelleux Cake keeps its shape once sliced – meaning you won’t get a puddle of chocolate in your plate once you cut into it. Yet it still has a very soft texture, especially when enjoyed warm or at room-temperature. 

Other types of moelleux cakes usually have a buttery, melt-in-your-mouth crumb and come nestled with seasonal fruits, such as a Plum Moelleux Cake or a Strawberry Moelleux Cake. 

Tips for making this Chocolate Moelleux Cake (1/2): 

• • Gently melt the chocolate over a bain-marie – meaning over barely simmering water in a double boiler. If heated too rapidly, the chocolate risks to separate or break.
  • Use great-quality chocolate. With just a few ingredients in this recipe, the flavor and texture of this cake relies a lot on the quality of your ingredients, and especially of the chocolate. I recommend splurging a bit for this recipe and buying top-quality chocolate – you won’t regret it. 
  • Beat the eggs whites to a stiff peak. Not soft, not firm, but stiff: meaning peaks will stand straight up when the beaters are lifted.
  • Use older eggs. For best results in getting stiff egg whites, choose eggs that aren’t too fresh (3 to 4 days), and make sure you take them out of the fridge 1 hour before starting, to allow them reach room temperature. When beating older egg whites at room temperature, their proteins will have more elasticity. They will stretch and welcome in more air, rather than break if too fresh or cold.

Tips for making this Chocolate Moelleux Cake (2/2): 

• • Use pristine equipment. When beating the egg whites, make sure you are using a bowl and beater that are perfectly clean. Egg whites tend to refuse to whip if they encounter any residual fat or even if there are tiny amounts of egg yolk.
  • Let the chocolate and butter cool. After melting the chocolate with the butter, allow it to cool at least 10-15 minutes before mixing it into the egg and sugar mixture. It should come to a barely warm temperature, so it incorporates perfectly with the eggs. If too warm, it will “cook” the eggs and form little hard chunks. If too cold, the chocolate could seize up.
  • Fold, don’t stir. When folding the egg whites with the chocolate mixture, use a large rubber spatula and be gentle. The important thing is not to stir, but fold. In small additions, carefully place a portion of the egg whites on top of the chocolate mixture and fold it in by using a flipping motion. Stop when the batter is just uniform – do not over-mix. 
  • If you have a gluten allergy, you can use unsweetened cocoa for the pan, instead of flour. Other than that, this cake is naturally gluten-free. 

How to store this Classic French Chocolate Moelleux Cake

• Chill it. After making (and enjoying) this cake – if you have any leftovers – you can cover it with plastic film and store it in the fridge for up to 4 days.
• Don’t freeze it. I don’t recommend freezing this cake. The texture is delicate, and the cake will likely get soggy/mushy when thawing. 

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

If you like chocolate, you may also like:

• • Chocolate Pots de Crème 
  • Chocolate Vanilla Marble Cake
  • Thick Double Chocolate Pudding
  • Classic French Chocolate Mousse 
  • Brownies with Pecans & Fleur de Sel

Classic French Chocolate Moelleux Cake

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 22 voted )

Ingredients

7 oz (200g) dark chocolate (70% cocoa), roughly chopped
¾ cup + 2 tbsp (200g) unsalted butter
1 cup (200g) sugar
6 large eggs, at room temperature. yolks and whites separated
1 tbsp (10g) cornstarch
¼ tsp salt
For greasing the pan: 1 tsp butter + 1 tsp flour (or unsweetened cocoa)

Instructions

Make sure your read the tips in the article above before starting. 

Pre-heat your oven to 350°F (180°C) with a rack in the middle. Grease a 8”or 9” circular springform pan with butter and dust with flour (or unsweetened cocoa powder). Set aside.

Step 1 – In a medium steel bowl, over a bain-marie, melt the 7 oz (200g) of chopped chocolate with the butter. Once melted, set aside to cool for 10-15 minutes. 

Step 2 – In a large mixing bowl, whisk together ½ cup (100g) of sugar with the egg yolks, until pale and foamy. While whisking, pour in the melted butter and chocolate. Sprinkle in the cornstarch, and whisk to combine.

Step 3 – In a separate large mixing bowl, beat the 6 egg whites and salt to a stiff peak. Add the rest of the sugar (1/2 cup - 100g), gradually while still beating. With a spatula, fold about ¼ or less of the egg whites into the chocolate mixture. Fold gently and stop mixing when just uniform. In three or four more additions, fold in the rest of the egg whites. The batter should be airy and "jiggly". 

Step 4 - Pour the batter into prepared cake pan. Bake for 25-30 minutes, until the cake looks puffy. The edges should be set and the middle still slightly wobbly. Transfer onto a cooling rack; the cake will deflate as it cools and the top will wrinkle. Let cool at least 15 minutes and remove from the pan.

Enjoy slightly warm (melty texture), at room temperature (soft texture) or chilled (firmer texture).

The post Classic French Chocolate Moelleux Cake appeared first on Pardon Your French.

The Origins of the Aïgo Boulido

Anchored in the peasant food traditions of Provence, the Aïgo Boulido was born from making use of humble and inexpensive local ingredients. It is said the broth was first invented by hikers venturing the trails of Provence. They would pick up herbs along their way – sage, bay leaves, etc. – and boil them in spring water to eliminate any germs.

Later, garlic, growing abundantly in the Provence mountains, was added to the recipe and the broth became adopted by locals, mothers and grandmothers for its healing properties.

Nowadays, the Aïgo Boulido is more often enjoyed in Provence to wrap up big feasts and aid digestion and cure hangovers. It is also a popular “detox” soup as it is low in calories and has wonderful healing properties thanks to the garlic and sage.

Garlic

When shopping for garlic, choose bulbs that are firm to the touch, with dry and unblemished skins. The heads should stay together and not break apart easily. Whole garlic heads should be kept at room temperature in a dry place and can last for months. Individual cloves, unpeeled, should be used within 10 days.

Sage

When shopping for sage, choose it fresh over dried as it has superior flavor and curative powers. Look for fresh fuzzy leaves with a vibrant green-grayish hue, free from brow spots or yellowish ends. To store fresh sage leaves, wrap them in paper towel and place them in a bag in the refrigerator. Use them within 5 days.

Different ways to enjoy Aïgo Boulido.

There are three common ways to enjoy an Aïgo Boulido.

• The first one, the “light” version, simply calls for boiled water with a few garlic cloves, bay leaves and fresh sage. This consommé is then filtered and sipped pure, with a drizzle of olive oil. The delicate mix of herbaceous flavors from the herbs and fruity notes from the olive oil tastes both detoxifying and soothing – and surprisingly, satisfying too.
• A second method, which is my favorite and the recipe I am sharing here, adds beaten eggs into the broth. Some recipes include whole eggs, some only the whites or some only the yolks (for a creamier soup) – it is really up to you! The soup is then served with a piece of toasted bread with cheese on top. Stirring whole eggs or egg whites into the broth forms succulent tiny “rags”, giving the soup a more substantial texture. It also adds a healthy dose of protein – and with a slice of toasted bread with cheese on top, you have yourself a delicious, nutritious dinner.
• Finally, a third way calls for placing whole poached eggs on top of the soup right before serving, rather than stirring them in. A delicious choice too, which requires the extra step of poaching eggs in simmering water and white vinegar.

Cooking notes: 

• This recipe makes soup for 2 people, but you can easily double or triple quantities.
• With one whole head of garlic per person, this soup recipe may scare you – but I promise the garlic bite mellows out as it cooks. The taste is actually quite subtle.
• For the eggs, choose them as fresh as possible and take them out of your fridge at least 30 minutes before, to allow them to warm up to room temperature. 

I hope you’ll love this Provençal Garlic Soup (Aïgo Boulido) recipe as much as I do! If you have any questions, feel free to leave a comment. 

More Soup Recipes: 

• Watercress Soup (Soupe de Cresson) 
• Split Pea Bacon Soup (Potage Saint Germain) 
• Creamy Leek Potato Soup (Soupe Vichyssoise) 
• Fresh Tomato Velouté Soup 
• Classic French  Lentil Soup 
• Creamy Chestnut Soup 

Provençal Garlic Soup (Aïgo Boulido)

Print Recipe

Serves: 2 Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 7 voted )

Ingredients

2 garlic heads (about 10 cloves/head)
4-6 fresh sage leaves
2 bay leaves
1 tbsp (15ml) Extra Virgin Olive Oil
2 egg whites (or whole eggs)
1/2 tbsp salt
1/2 tbsp freshly ground black pepper
2 slices of rustic bread (ie. Pain de Campagne)
1/4 cup (25g) grated Gruyère cheese

Instructions

Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.

Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.

Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.

Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.

Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.

For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.

The post Provençal Garlic Soup (Aïgo Boulido) appeared first on Pardon Your French.

If you’re visiting Alsace in the Summer, you’ll likely find an offering of this Alsatian Blueberry Tart in most restaurants, cafes and B&Bs. It is an iconic dessert from this French region and a tart that locals love to make at home too. It is simple, rustic-looking, delicious and makes do with the abundance of blueberries in late Summer.   

You can find this dessert called by “Tarte aux myrtilles” (myrtille translating to blueberry) or “Tarte aux Brimbelles” – brimbelles referring to the local wild blueberries harvested in Alsace. 

Note: This Alsatian Blueberry Tart recipe was first published on the blog in August 2018. Three years later, I re-worked the recipe slightly, with more blueberries, less sugar and slightly more crème fraiche. I also wanted to update the photos and instructions and add step-by-step photos. 

The crust: a “Pâte Brisée”

To make an Alsatian Blueberry Tart, I find a classic-French “Pâte Brisée” to be the best choice. 

A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar or eggs. 

With fewer ingredients, a “Pâte Brisée” is a simpler, quicker pie crust that is more often used for “rustic” desserts (meaning, a little less fancy) that will simply allow the fruits to be the center of attention. Since it doesn’t have any sugar, it also means a “Pâte Brisée” can be used for both sweet and savory pies, be it quiches, fruits tarts or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy, in comparison to a “Pâte Sucrée” or a “Pâte Sablée”. This makes it an ideal crust for fruit tarts, to hold the baked soft fruits without breaking. It is also great for galettes, to avoid having the edges crumble when you fold them over the fruits. Lastly, it is a great crust to work with to create trimming, decorations or lattice-work for the top or edges of a fruit tart – just like this blueberry tart. 

Tips for a great Pâte Brisée”: 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter -not room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• Do not overmix the dough: stop mixing when it just comes together into a rough ball. Otherwise, your crust likely will end up too tough once baked. 
• The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm up slightly, to become easier to roll out. If the dough cracks a bit when you roll it out or transfer it into the pan, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 

The filling: Blueberries with a “migaine” 

What makes this Alsatian Blueberry Tart truly stand out from other blueberry tarts or pies is the quick custard – called “migaine”– that gets poured atop the blueberries right before baking. Sometimes referred to as a flan, a filling or a custard, a “migaine” is a simple mixture of crème fraiche and egg yolks. 

Once baked, the “migaine” turns into a soft flan-like texture that wraps around the blueberries. Its mellow, creamy taste pairs perfectly with the sweetness and acidity of the fruits. Preparing a “migaine” to fill sweet and savory tarts (such as quiches) is quite popular in the Eastern part of France. 

More Cooking notes: 

• Making your own Pâte Brisée will make a big difference for this Alsatian Blueberry Tart.  This recipe will give you enough for a 9-inch (22.9cm) tart pan and you will leftover dough to create some decorations if you would like – such as lattice designs for the top, braids for around the edge of the tart or cutouts. Decorations are fun to make, but optional. 
• I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

I hope you’ll love this Alsatian Blueberry Tart as much as I do! If you have any questions, please leave a comment. 

You may also like: 

• Blueberry Almond Financiers 
• Blueberry Lemon Yogurt Loaf
• Peach Blueberry  Galette 
• Peach Crème Fraiche Streusel Tart
• Apricot Frangipane Tart 
• Fresh Peach Yogurt Cake

Alsatian Blueberry Tart

Print Recipe

Serves: 8-12 Prep Time: 1 hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

For the Pâte Brisée: 

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

For the filling: 

1 1/2 dry pint (about 3 cups/570g) fresh blueberries, washed and dried
¼ cup (about 70g) crème fraiche
2 egg yolks
2 tbsp (25g) sugar

Instructions

Make sure you read the Pâte Brisée tips and cooking notes before you start. 

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

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

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the tart pan. Cut the excess off around the edges. Poke the bottom of the crust evenly with a fork (10-12 pokes). You can keep the excess of dough for another baking project or use them to do decorations. 

Step 3 - In a small bowl, whisk together (with a fork) the egg yolks and crème fraiche until combined and lump-free. 

Step 4 - Evenly scatter the blueberries onto the crust. Pour the egg yolk + crème fraiche mixture over top and toss gently until the blueberries are evenly coated. Sprinkle with 2 tablespoons (25g) of sugar.  

Optional: At this point, brush any crust decorations with and egg wash (1 egg yolk mixed with 1 tbsp [15ml] milk). 

Bake for about 40 minutes, until the crust is golden brown and the blueberries are bubbling.

Transfer onto a cooling rack and let cool for at least 15 minutes before enjoying. Enjoy warm or cooled. 

 

The post Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne) appeared first on Pardon Your French.

These Swiss Chard Pancakes (Farçous) are very popular in markets and street fairs. And of course, there are likely as many recipes for them as there are grandmothers in Aveyron. Along with Swiss Chard, they are often also filled with ground pork or beef, and complemented with herbs like dill, chives or leafy greens like spinach, dandelions or kale. 

I chose to keep this recipe fairly simple, with only Swiss Chard and a few parsley sprigs. The pancakes are crispy on the outside and deliciously creamy on the inside. They taste green, yet so satisfying. 

They make a lovely starter to share, or even a meal alongside a salad. In Aveyron, they are traditionally enjoyed with some fruit jam, but I think they are also fabulous with a dollop of sour cream or crème fraiche on top.

I hope you enjoy these Swiss Chard Pancakes (Farçous) as much as I do!
Any questions, don’t hesitate to leave a comment.

You may also like:

• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Herby Spring Vegetable Jardiniere
• Turnip and Carrot Gratin with Dijon Bechamel Sauce 

Swiss Chard Pancakes (Farçous)

Print Recipe

Serves: 8-10 small pancakes Prep Time: 20 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

1 small onion, peeled
2 garlic cloves, peeled and crushed
3 large eggs
½ cup (122ml) milk (2% or whole)
½ cup (62.5g) all-purpose flour
½ baking soda
½ tsp salt
¼ tsp freshly ground black pepper.
1 bunch Swiss chard (about 200-250g), stemmed (green parts only)
10-12 parsley sprigs, stemmed.
Vegetable oil, for frying.

Instructions

Step 1 - Grate the onion (with a cheese grater) or chop it very finely. In a mixing bowl, combine the onion, crushed garlic, eggs and milk. Whisk with a fork to combine. 

Step 2 - In a separate bowl, whisk together the flour, baking soda, salt and pepper. Add to the egg mixture and whisk to combine. 

Step 3 - Wash and chop the Swiss chard leaves and parsley very finely, and fold them into the egg/flour mixture. 

Step 4 - In a large frying pan, heat up about ¼ cup of oil over medium-high heat. When the oil is sizzling, pour about ½ cup of batter onto the pan and cook for about 3 minutes on both sides until golden brown. Transfer the pancake onto a plate lined with paper towel and sprinkle with salt; the pancake will slightly deflate as it cools. Repeat until no batter is left. 

Enjoy warm, with sour cream or crème fraiche.

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! 

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The post Swiss Chard Pancakes (Farçous) appeared first on Pardon Your French.