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

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

What is a Chocolate Marquise?

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

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

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

Why you’ll love this dessert

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

Ingredients you’ll need for this Chocolate Marquise recipe

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

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

Step-by-Step Instructions

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

Frequently Asked Questions

Is Chocolate Marquise like chocolate mousse?

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

Can I use milk chocolate instead of dark chocolate?

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

Are the raw eggs safe?

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

Can I make this dessert ahead of time?

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

My baking tips:

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

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

More French Chocolate Desserts: 

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

Chocolate Marquise

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

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

Fresh strawberries, hulled, for serving

Instructions

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

The post Chocolate Marquise appeared first on Pardon Your French.

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.

Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite. Enjoy, and bon appétit !

Classic French Strawberry Tart (Tarte aux Fraises)

The traditional “Tarte aux Fraises” combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. A French bakery staple!

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Strawberry Rhubarb Crisp

With a sweet tangy filling bubbling underneath a buttery oat crumble, this Strawberry Rhubarb Crisp is a snap to prepare, it doesn’t have to look perfect and it’s a delicious crowd pleaser. 

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Almond Milk Blanc-Manger with Honey Stewed Strawberries

A Blanc-Manger is made from milk, cream, sugar and gelatine to reach a consistency that’s milky, smooth, but just firm enough (with a gentle wobble). The creaminess of a Blanc-Manger pairs wonderfully with the chewy chunks of tangy strawberries.

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Strawberry Flaugnarde

Just like a Clafoutis, this classic French dessert is a custardy baked flan nestled with seasonal fruits. It’s tender and creamy in the center, with satisfyingly puffy and chewy rims.

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Strawberry Oat Bars (Carrés aux fraises)

Known as “carrés aux fraises”, these strawberry oat bars belong to the long list of baked goods the French love to whip up in the Spring and Summer. They yield a tangy homemade filling made of fresh strawberries sandwiched between a crisp and buttery oat crumble.

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Strawberry Charlotte Cake

When it comes to strawberry season,  it doesn’t get any more traditional than a Strawberry Charlotte Cake, in France. 

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Strawberry Rhubarb Galette

Easier than pie but just as delicious, this Strawberry Rhubarb Galette features a flaky all-butter crust, folded in a free form manner over a sweet filling of ripe strawberries and tangy rhubarb. 

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Fresh Strawberry Moelleux Cake

A “moelleux” is a very casual yet scrumptious French cakemade with the simplest of ingredients and a generous amount of butter, for a melt-in-your-mouth texture. 

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Giant Strawberry Almond Financier – A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). 

Giant Strawberry Almond Financier

A French “Financier” is a notoriously delicate little almond cake (usually bite-size), made with ground almonds and flavored with “beurre-noisette” (brown butter). 

Make the recipe

Breton Pound Cake with Summer Berries

What could be a better pairing for berries than a hefty slice of pound cake with a generous dollop of whipped cream? But not just any pound cake, a Breton Pound Cake.

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Strawberry Jam

3 steps, 3 ingredients and 30 minutes is all you need for this easy and delicious strawberry jam (no pectin added).

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Strawberry & Cream Breton Tart

The buttery Gâteau Breton crust, the velvety crème pâtissière, the juicy strawberries… this classic dessert tart from Brittany is a bliss of perfectly combined textures and flavors. Find this recipe in my cookbook Rustic French Cooking Made Easy. 

The post Best Strawberry Recipes To Make This Summer appeared first on Pardon Your French.

Cherry Cake from Eastern France

Cherry cakes are immensely popular in Eastern France, including Alsace and its Vosges Mountains. The area is renowned for its cherry production and cherry desserts hold a pride of place in the region’s baking repertoire – specifically the famous Black Forest cake*, or this lesser-known (and far simpler) cherry cake.

* Though originating from the Black Forest region of Germany, the decadent Black Forest dessert is also considered a staple from Alsace.

The crumb of this cake is reminiscent of a Savoy cake, a classic French sponge cake, known for being exceptionally light and airy. This delicate texture is achieved by beating the egg whites separately until they form stiff peaks before gently folding them into the batter. This method incorporates ample air, resulting in the cake’s distinctive fluffiness. The combination of the light, airy batter with the juicy, sweet cherries creates a truly delicious experience!

Proof is, my husband is not a fan of cherries and simply does not care for Cherry clafoutis and such, but he actually loves this cake! So, for people who are not fans of the flan-like consistency of the clafoutis, I say this cake is a winner!

Ingredients you’ll need for this Cherry Cake

1. Eggs. 4 large eggs are required for this cake, with the eggs and yolks divided. The egg whites are beaten to a stiff peak and folded into the batter at the end, creating the signature light and airy texture of this cake. Read my tips below for beating egg whites successfully.
2. Sugar. Opt for good old plain white sugar.
3. Flour. All-purpose flour is the way to go.
4. Butter. The butter gets melted and then cooled completely before being added to the batter.
5. Cherries. Opt for fresh seasonal cherries, not frozen, preserved nor dried. I prefer Rainier, Chelan or Bing – the most popular ones in North America and readily available in the Summertime in grocery stores and on market stalls.

Audrey’s tips for perfect egg whites 

This recipe is pretty straightforward with no difficult techniques. Although I would say beating the egg whites to a stiff peak is really key here to create the cake’s signature bouncy and airy texture. So, here are some recommendations:

• 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.
• Fold, don’t stir. When folding the egg whites with the batter, 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 batter and fold it in by using a flipping motion. Stop when the batter is just uniform – do not overmix. 

Frequently Asked Questions

Which variety of cherry is best for this cherry cake?

It all depends of what you prefer! Generally speaking, there are two types of cherries: sweet or sour. I personally prefer fresh sweet cherries – like Bing, Rainier, Chelan – for making this cake. They are my personal preference: they are juicy and yield a nice sweetness. But if you prefer sour cherries with a punchier acidic taste, you can opt for Montmorency or Morello. In any case, make sure you go with fresh cherries – not frozen, preserved nor dried.

Do you need to pit the cherries?

You don’t have to pit the cherries if you don’t want to or don’t have time. That being said, I personally prefer to pit them before adding them to the cake. This makes for a much better eating experience. But again, the choice is yours!

How to Store this Cherry cake?

• Chill it. After making and enjoying this cake – if you have any leftovers – you can cover it with plastic film. Store it in the fridge for up to 5 days.
• Freeze it.  Once the cake is baked and completely cooled to room temp, wrap it in aluminum foil., then place it in a freezer-safe container (ie. tupperware), for up to 3 months. 

I hope you’ll love this French-style Cherry Cake recipe as much as I do. If you have any questions, please leave a comment. 

More French cakes to try: 

• Classic French Chocolate Moelleux Cake 
• Fresh Strawberry Moelleux Cake 
• Lemon Olive Oil Cake 
• Chestnut Cream Cake (Gâteau Ardechois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Plum Moelleux Cake 
• Chocolate Vanilla Marble Cake (Gâteau Marbré) 
• Basque Cake with pastry cream (Gâteau Basque) 

French-style Cherry Cake (Gâteau aux cerises)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

4 large eggs, at room temperature, yolks and whites separated
¼ tsp salt
¾ cups (150g) sugar
6 tbsp (3/4 stick or 85g) butter, melted and cooled
1 tsp vanilla extract
¾ cup (110g) all-purpose flour
¼ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup (about 225g cherries), pitted
2 tbsp (25g) sugar

Instructions

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

Step 1 - In a large mixing bowl, whisk together the sugar with the egg yolks, until pale and foamy. While whisking, pour in the (cooled) melted butter and vanilla extract. 

Step 2 - In a separate bowl, sift together the flour, salt, baking soda and baking powder. Add the dry ingredients to the wet, and whisk until just incorporated.

Step 3 - In a separate bowl, beat the egg whites and ¼ tsp salt to a stiff peak. With a spatula, fold about ¼ or less of the egg whites into batter just to loosen it. 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.

Step 4 - Pour the batter into prepared cake pan. Drop the cherries atop, evenly spaced out. Sprinkle 2 tablespoons of sugar evenly over top.

Bake for about 40 minutes, until the cake looks golden and puffy. Transfer onto a cooling rack. Let cool at least 15 minutes and remove from the pan.

The post French-style Cherry Cake (Gâteau aux cerises) appeared first on Pardon Your French.

Some French salads, like the Piemontaise, with a mix of vegetables, protein and potatoes are an entire meal on their own. Some others like Carottes Rapées, are a great side dish to serve at barbecues or alongside a quiche. 

Here is a roundup of my favorite French salads from the blog. These are sure to please your family and guests this season. Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite. Enjoy, and bon appétit !

French-style Potato and Green Bean Salad

With crisp greens and tender potatoes, this French-Style Potato and Green Bean Salad is a satisfying yet light salad that yields bold Mediterranean flavors. As per French tradition, it is not tossed in mayo, but instead a delicious, zippy French-style vinaigrette spiked with briny olives, capers and fresh herbs. It’s a great side dish for gatherings or potlucks. Add hard-boiled eggs on top to make it the perfect warm-weather lunch!

Make the recipe

Classic Parisian Salad (Salade Parisienne)

A typical salad served in French bistros, the Salade Parisienne features salad greens topped with potatoes, cubed cheese, sliced mushrooms, ham slices and hard-boiled eggs – all bathed in a tangy French vinaigrette. This is a fresh yet satisfying salad that acts as a whole meal to itself, to enjoy as a lighter lunch or dinner.

Make the recipe

French Grated Carrot Salad (Carottes Rapées)

Known as “Carottes Rapées”, this French Grated Carrot Salad is ubiquitous in all French regions. This standard bistro fare is essentially a salad of grated carrots with herbs, a simple dressing and a heavy sprinkle of raisins and nuts for added crunch, chew and flavor. This salad is crunchy, tangy, refreshing and a healthy pop of color for any table.

Make the recipe

Piemontaise Potato Salad

While its name sounds Italian, Piemontaise Salad is in fact a very iconic French bistro fare. This potato salad features tangy cornichons, parisian ham, Gruyère cheese, eggs and tomatoes all tossed in a creamy mayonnaise-based dressing.

Make the recipe

Classic French Lentil Salad

If you enjoy fresh and wholesome salads, this is a great one for your repertoire. This Classic French Lentil Salad is made using earthy, healthy Puy lentils, carrots, shallots and herbs drizzled with a quick zippy Dijon vinaigrette. It is affordable, simple to make and very satisfying. A great side dish for hosting, or as a make-ahead recipe for meals on-the-go.

Make the recipe

Classic French Celery Root Remoulade

Ubiquitous in France, this Classic French Celery Root Remoulade features raw celery root sticks tossed in a creamy mayonnaise and Dijon dressing with bits of tangy cornichons.

It is a very popular salad in France, often served as a starter in school cantines, in bistros and sold in plastic-sealed containers in grocery stores or at the local butcher – often alongside the equally beloved “Carottes Rapées”.

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Frisée Salad with Bacon, Eggs and Croutons (Salade Lyonnaise)

This Frisée Salad with Bacon, Egg and Croutons, also known as a “Salade Lyonnaise” is a bistro classic from the city of Lyon, in southern France, renowned as being the gastronomic capital of the country. As a representative of its origin city’s cuisine, this simple recipe relies on everyday ingredients—leafy greens, bacon, bread, and eggs—thoughtfully combined to create a timeless dish.

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Classic French Style Potato Salad

No mayo, fresh herbs and zippy add-ons are what make a Classic French-Style Potato Salad a Summer favorite! In comparison to its American counterpart, almost always thickly dressed with mayonnaise, the French-style potato salad relies on a lively vinaigrette dressing to create a more elegant and lighter version of this staple.

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French-style Couscous Salad (Taboulé)

If you’ve ever gone grocery shopping in France and stumbled on our French  “Taboulé”, you may have raised an eyebrow… Yes, what the French call “Taboulé” is more of a loose-adaptation from the authentic Levantine “Tabbouleh” made of bulgur and a bounty of herbs – but trust me, it’s just as delicious.  

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Cucumber Salad with Crème fraiche

“Concombre à la Crème” is an easy-breezy recipe that you can often find on French tables during Summer time. This delicious chilled salad features crunchy cucumber, tangy shallots and herbs all tossed together in – you guessed it – smooth crème fraiche.

This is a quick and easy recipe to have on hand as it’s so refreshing and the perfect accompaniment to your grilled meats, fish or to pack up for a sunny picnic or potluck.

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Tomato Bread Salad with fresh herbs

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

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Provençal Chickpea Salad

This Provençal Chickpea Salad is traditionally made for Palm Sunday – the Sunday before Easter. It’s quick and simple, budget-friendly, made with pantry staples, and oozes salty flavors with the addition of anchovies and black olives, and a nice crunch from the celery. 

Because of the protein from the chickpeas, it’s nutritious enough to be a meal on its own. But really, it can also double as a the perfect side or starter to any Spring or Summer table. 

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

The post Classic French Salad Recipes appeared first on Pardon Your French.

A beloved French salad, for any season

“Les Carottes rapées” is a salad I have known and loved my entire life. Like all French kids, it was served to me as a starter at the school cantine, and I’ve always enjoyed its satisfying taste and texture: a perfect mix of sweet and salty, crunchy and juicy.

This salad can be found virtually everywhere in France – on market stalls, in bistros and cafés served as huge orange mounds topped with lemon wedges, at deli counters sold by the pound, or in grocery stores sold in plastic-sealed containers.

It is literally so omnipresent in France, during every season, that I don’t often go the extra-mile to make my own from scratch. But while I was living in Canada, it was one of my go-to recipes. It’s quick and simple, utterly satisfying, and certainly one of those recipes that instantly brought me back home.

Ingredients you’ll need for this grated carrot salad

In essence, you’ll simply need crisp carrots, fresh parsley, two optional fixings and a quick dressing.

Here is a detailed look of the ingredients needed for this recipe:

1. Carrots. Fresh, crisp carrots are best for this recipe. If they are organic, you can avoid peeling them
2. Parsley. Opt for fresh parsley, either flat-leaf or curly.
3. Raisins and pine nuts. These two ingredients are often added to spruce up “carrottes rapées”, but not that’s not always the case. I personally love them. Pine nuts add a nice earthy crunch and the raisins a sweet chew. The perfect pair! But if you’re not a fan, or if pine nuts are too expensive, you can skip them.
4. Extra Virgin Olive Oil. I prefer to use olive oil for its lovely taste and health benefits. But if you prefer a milder-tasting oil, you can opt for Canola oil.
5. Lemon juice. It provides a nice brightness to the dressing. It also helps stop the grated carrots from browning. Freshly squeezed lemon juice is best. 
6. Dijon mustard. A staple of French dressings, Dijon mustard adds tangy flavors and a nice kick.
7. Salt and black pepper, to taste.

Frequently Asked Questions

How do you recommend grating the carrots?

There is no definite rule about how to grate the carrots for this salad. You can use a food processor or a box grater. There isn’t a strict rule for the thickness for the grate either: I prefer a fine grate (like shown in the photos) but you can grate the carrots thicker if you prefer.

How long can you keep this salad?

This salad actually gets better as it sits for a few hours, or even days! I love to prepare it one day ahead and let it sit overnight in the fridge. It allows time for the carrots to soften and become “juicy” – just like a coleslaw.

You can keep this salad in an airtight container for up to 3 days. I don’t recommend freezing it.

How to serve this salad?

This Grated Carrot salad is a great starter at any season, alongside a Celery Root Remoulade or a Cucumber Salad.

It also makes a great side to pair with just about any protein. Serve it with a French-style Cottage Pie, a Quiche Lorraine or a Roast Chicken.

During the warm season it makes a great dish to bring to a barbecue or a potluck, along with a plate of Eggs Mimosa or a Piemontaise Potato Salad.

Audrey’s tips

• Once you’re confident with this recipe, you can choose to add your own twist on it with for example: one tablespoon of honey, some extra seasonings (ie. cumin or curry powder) or extra chopped nuts (ie. Walnuts).

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

More French Salads to try: 

• Classic Parisian Salad (Salade Parisienne)
• 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
• Green Bean Potato Salad

French Grated Carrot Salad (Carottes rapées)

Print Recipe

Serves: 4 people Prep Time: 15 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 35 voted )

Ingredients

1lb (450g) carrots, peeled and grated (about 3 ½ cups)
3 tbsp flat-leaf parsley, stemmed and chopped
2 tbsp raisins (optional)
2 tbsp pine nuts (optional)
3 tbsp (45ml) extra virgin olive oil
2 tbsp (30ml) lemon juice
1 tbsp (20ml) Dijon mustard
½ tsp fresh ground black pepper, to taste
½ tsp salt, to taste

Instructions

Step 1 - Place the grated carrots in a large bowl and top with the chopped parsley, pine nuts and raisins.

Step 2 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, a pinch of black pepper and a pinch of salt. 

Step 3 - Pour the vinaigrette over the carrots and stir until combined and the carrots are evenly coated. Taste and adjust seasoning if needed. Cover the bowl with plastic film and chill for 30 minutes, to allow flavors to develop and carrots to soften slightly. Toss again right before serving.

This recipe was first published in 2019 and updated in April 2024 with improved instructions and updated photos. The recipe itself remains the same, apart from the new optional ingredients (raisins and pine nuts). 

The post French Grated Carrot Salad (Carottes Rapées) appeared first on Pardon Your French.

These French Style Zucchini Fritters are a great way to use up the abundance of zucchini available in late summer. They’re very popular across France, specifically in the South Eastern part of France. This region maintains strong Mediterranean influences and features many fried doughs, fritters and savory pancakes – all usually fried in extra virgin olive oil.

The particularity of these zucchini fritters is that they’re made with Gruyère, a hard mountain cheese, which lends a delicious flavor and texture.

This recipe requires 2lbs of zucchini (900g), which equals about 2 large zucchini or 3 medium size ones. These fritters are fairly easy and quick to make, especially if you have a food processor for grating the zucchini.

My tip for crispy zucchini fritters

A key to ensure the fritters will turn crispy every time is to squeeze out as much liquid as possible from the grated zucchini. Especially when in-season and perfectly ripe, zucchini tend to retain a lot of water which can make the fritters soggy if not thoroughly squeezed out.

To do so, here are 2 simple techniques:

• Simply grab handfuls of the grated zucchini (with two hands), place your hands above the sink and squeeze out as much liquid as possible.
• You can also place all the grated zucchini in a bowl lined with cheesecloth. Then grab the cheesecloth and squeeze as much liquid as you can into the bowl.

How to serve these French-style Zucchini fritters

One of the reasons why I love these fritters so much is because they are so versatile. You can enjoy them as a snack, or on their own – with just a simple pinch of salt. You can enjoy them as an appetizer or as a side dish. 

I personally love to serve them with a classic Stove-top Ratatouille, a Tomato Salad or sometimes with a bowl of Fresh Tomato Velouté Soup.  

You can also pair them with a dipping sauce for extra flavor: it can be a simple sour cream, crème fraiche or a Tartare sauce.

How to store these French-style Zucchini fritters

After making (and enjoying) these fritters – if you have any leftovers – you can store them in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4 days. Reheat the fritters in a frying pan over medium heat for about 5 minutes, until crisp on the edges. I don’t recommend reheating them in a microwave as they will lose their crisp.
• In the freezer: store them in a (freezer-friendly) airtight container and place them in the freezer for up to 3 months. To reheat, let them thaw in the fridge before heating them again in a pan.  

Common Questions

Can I substitute the Gruyère for another cheese?

Yes. Although I do prefer them made with Gruyère, these fritters can be made with another hard cheese such as grated cheddar or mozzarella. 

Can I use yellow squash instead of green zucchini?

Yes, absolutely. You can use yellow squash in the same quantity (1:1). Make sure to also wring out as much moisture as possible.

Why do the fritters falls apart when cooking?

This is likely because there is too much moisture in your batter or the pan isn’t hot enough. Make sure you wring out as much moisture as possible from the grated zucchini (see instructions above).

My cooking tips:

• It is very important the frying pan and the oil are well heated before you start adding the dollops of zucchini batter. This is essential to create crisp, browned fritters that release from the pan easily. Be sure to heat the pan at least 5 minutes before you start to cook.
• For making these French Zucchini Fritters, I strongly recommend using Gruyère. This hard, Swiss-made cheese is subtly salty with delicious nutty notes. It melts very well and creates great crisp edges too. In France, Gruyère is affordable and widely available. It often comes pre-grated, sold in individual pouches. In the US/Canada, Gruyère is a bit costlier than your average block of cheese, but well worth it to use in this recipe. As a more affordable option, you can opt for white or orange cheddar or grated mozzarella.
• The zucchini batter is loose. For shaping the fritters, drop heaping tablespoons of the batter into the sizzling pan and use a spatula to gently flatten them into patties. They don’t need to be perfectly round or even – little crannies create crisper edges! I don’t recommend making them any bigger or they won’t cook properly inside and will be harder to shape.

More late-Summer recipes to enjoy: 

• Classic French stove-top Ratatouille 
• Chilled Zucchini Mint Soup 
• Crustless Quiche with Summer Vegetables 
• Classic Vegetable Tian from Provence
• Roasted Red Pepper Dip from Provence
• Classic French Tomato Mustard Tart
• Swiss Chard Pancakes (Farçous) 
• Cod Provençal with Tomatoes, Capers & Olives

French-Style Zucchini Fritters

Print Recipe

Serves: Makes 12 Prep Time: 20 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 16 voted )

Ingredients

2 lbs zucchini (about 2 large)
1 large egg, at room temperature
1 red onion (or 2 shallots), peeled and diced
1 garlic clove, peeled and minced
½ cup (50g) Gruyere cheese, grated
½ cup (60g) all purpose-flour
1 tsp baking powder
1 tsp salt
½ tsp freshly ground black pepper
¼ to ½ cup (60ml to 120ml) extra virgin olive oil

Instructions

Step 1 - Trim the zucchini ends and grate them on a grater or in a food processor. Pick up handfuls of the zucchini, place your hands above the sink and squeeze out as much liquid as you possibly can. Transfer the squeezed zucchini into a large mixing bowl.

Step 2 - Add the egg, the diced onion, the minced garlic, the gruyere cheese and black pepper. In a small bowl, sift together the flour, baking powder and salt and add it to the zucchini bowl. Mix well. The mix may feel too dry at first but moisture will come out as you mix.

At least 5 minutes before you start frying, heat a large frying pan or cast iron skillet over medium heat. Add about 2 tablespoons (30ml) of oil.

Step 3 - When the oil is sizzling, drop the zucchini mixture by the heaping tablespoonful into the hot oil. Do not overcrowd the pan. Three or four dollops is plenty, at a time. Use a spatula to flatten the dollops of batter and fry until crisp and golden, about 3 minutes per side. 

Transfer the fritters onto a plate lined with paper towel. Lightly salt them to taste. Repeat until no zucchini mixture remains. When needed, add extra olive oil (up to 2 tablespoons) to “refill” the bottom the pan.

Serve fritters hot and crispy.

The post French-Style Zucchini Fritters (Croquettes de courgettes) appeared first on Pardon Your French.

First, what is a Galette?

A Galette – or a “Tarte Rustique” as it’s called in France – is a very popular dessert, especially during Summer months, to make do with the abundance of fresh fruits. This uncomplicated fruit tart features a flaky all-butter crust, folded in a free form manner over fresh seasonal fruits. A pie dish or proper pan isn’t required, as the galette is to be baked flat on a simple piece of parchment paper and a baking sheet.

This article covers instructions for making a proper pastry dough, a delicious fruit filling (with the fruits of your liking) and for assembling the galette. This, along with a few tips is all you’ll need to make a great Galette.

Peach Blueberry Galette

The ideal crust for a Galette: a “Pâte Brisée”.

For making a galette, the best candidate is hands down a Pâte Brisée: the French version of a short crust pastry. This classic French crust is made with only flour, butter and water – no sugar and no eggs. It is thus very versatile and can be used for both sweet and savory pies, quiches, tarts, or Galettes. 

With flour and butter mixed together with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdy enough to hold any juicy fruit fillings, yet still very flaky thanks to the generous amount of butter added.  This also makes for a dough that is easy to work with and very forgiving – which is what you want to shape a galette with little stress.

Strawberry Rhubarb Galette

3 Tips for making the Pâte Brisée (shortcrust pastry):

• Use ice cold water and ice cold butter. It is crucial to use ice cold water and ice cold butter 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 melting the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender, flaky Pâte Brisée. 

• • • To make ice-cold water, fill a small bowl with ice cubes and cover with water. Let sit for 2 minutes and the water will be ice-cold. Discard of remaining ice cubes if any.
    • To make ice-cold butter, cut it into small cubes and place on a plate. Pop the plate in the freezer for 20-25 minutes for the butter to be ice-cold.

• Prefer handmade. Although a Pâte Brisée can be easily mixed in a food processor, I prefer making it by hand to get a better feel of the dough’s texture. It is important not to overmix the dough or your crust will end up too tough once baked. Once the flour and butter are blended, slowly add just enough water so the dough holds together when pressed in your palm.
• Chill the dough. The Pâte Brisée needs to chill for at least 20-30 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 so it warms just slightly.

Yellow Plum Galette

3 Tips for making the fruit filling:

A Galette invites all kind of fruit fillings – be it berries, stone fruits, pome fruits or a combination of each. Summer favorites include strawberries, blueberries, peaches, plums and/or apricots (as pictured here). In the late summer and fall, apple and pear are staples. You can also add your own flavor twists to the fruit filling with citrus zest (ie. orange zest with berries), fresh herbs (ie. basil with strawberries, verbena with stone fruits) and/or ground spices (ie. cinnamon with apples).

• Rinse and dry well. Make sure you rinse the fruits under cold water and delicately pat them dry, yet thoroughly, before you start.
• Can you use frozen fruits? Although fresh, seasonal fruit is always best, yes you can use frozen fruits. Just make sure they are well thawed, drained and patted dry before you mix them with the cornstarch and sugar. 
• Dice/Slice the fruits thin and evenly in size. The key is always to dice up or slice up the fruits thin and evenly in size. This mostly ensures they will bake evenly. For assembling, you can then simply toss the fruit filling in the center of the dough or neatly arrange the fruit slices to create pretty patterns.
• Don’t fret on the sugar and cornstarch. Although it could be tempting to reduce the amount of sugar, you will get a runny filling if you do so. Both the sugar and starch absorb moisture and create a deliciously jammy filling.

Apple Cinnamon Galette

3 Tips for Assembling:

• Prevent a soggy crust.  To prevent the fruit’s juices from making the crust soggy, sprinkle some ground almond, oats or crushed cookies at the bottom of the rolled-out crust before adding the fruits.
• Leave a border all around. When placing the filling in the middle of the crust, make sure you leave a 2-inch border all around. This way you will be able to easily fold the edges over the filling later. Likewise, don’t pile the fruits but scatter them in one single, even layer, so they bake evenly too. 
•  Don’t fret cracks. If the edges of the dough crack a bit when you fold them over the fruit, simply wet your fingers under lukewarm water and “rub” the cracks to bind the dough back together. 

How to make an Any-Kind-Of-Fruit Galette

Here is how to make an Any-Kind-Of-Fruit Galette, with step-by-step photos. See the recipe card at the end of this article for the ingredient list, exact quantities and cooking time.

The photos depict the making of an apricot galette, but you can use any of the following fruits: berries (strawberries, raspberries, blackberries, stoned cherries, blueberries), stone fruits (apricots, peaches, nectarines, plums) or pome fruits (apples, pears). When using firm fruits (apples, pears), just make sure you slice them thinly so they turn tender when baking.

First, we prepare the Pâte Brisée. Note that the dough will need to chill for 30 minutes, so plan accordingly. We start by placing the flour and salt in a large mixing bowl.

We then cut the butter into cubes, and place the cubes on a plate. Pop the plate in the freezer for 20-25 minutes for the butter to be firm and ice-cold. 

Add the butter cubes to the flour, and mix with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Do not try to process the butter completely. Keeping pea-size bits of butter in the dough is what will make the crust very flaky.

Then, we start adding ice-cold water, one tablespoon at a time. See the notes above for preparing ice-cold water. 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.

A good way to test the consistency of the dough is to press a small amount in your hand. When releasing, the dough should hold together.  

Add a few more splashes of water if you feel the dough is too crumbly – but try to keep the water to a minimum. Press the dough all together so it comes into a rough ball. 

Wrap the dough in a plastic wrap and chill in the fridge for about 30 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper. While the dough still rests, place the sliced or diced fruit in a large bowl. Toss with sugar, salt, vanilla extract and cornstarch until evenly coated.

30 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to a circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. 

Spread the ground almond, oats or crushed cookies onto the dough, leaving a 2-inch (5cm) border around the edge. Arrange the fruit filling on top.

Fold the edges of the dough up over the fruits to create a 1 ½ to 2-inch border, pleating the dough around as you go. Brush the egg yolk onto the folded border. Bake for 50 min to 1 hour, until the edges of the crust look dry and golden, and the fruit filling looks soft.

How to store a Galette? 

After enjoying a Galette, if you have any leftover slices, you can store them in the refrigerator or in the freezer.

• In the refrigerator: store any leftover slices in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Enjoy the slices cold or reheated for 4-5 minutes in a pan over medium heat. Avoid reheating the slices in the microwave or the crust will likely get soggy. 
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the slices thaw in the fridge before re-heating them through in a pan over medium heat. 

I hope you’ll love this How To Make An Any-Kind-Of-Fruit Galette article! A Galette can be enjoyed either warm or cold. If you have any question, feel free to leave a comment. 

Similar recipes you make like: 

• Strawberry Rhubarb Galette
• Peach Blueberry Galette
• Apple Cinnamon Galette
• Alsatian Blueberry Tart
• Peach Crème Fraiche Streusel Tart 

Any-Kind-Of-Fruit Galette

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

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

Filling base:
4 tbsp (24g) ground almonds
(or quick oats, or crushed cookies – ie. graham crackers)

Filling:
4 cups berries, stone fruits or pome fruits (chopped or thinly sliced)
¼ tsp salt
2 tbsp (15g) cornstarch (or tapioca starch)
1/3 cup (65g) sugar
1 tsp vanilla extract

To finish:
1 egg yolk + 1 tbsp milk, for brushing

 

Instructions

Step 1 - Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (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 30 minutes.

Pre-heat the oven to 400ºF (205ºC) with a rack in the middle. Line a large baking sheet with parchment paper.

Step 2 - Prepare the filling. Place the sliced or diced fruit in a large bowl. Toss with sugar, salt, vanilla extract and cornstarch until evenly coated.

30 minutes later, take the dough out of the fridge.

Step 3 - Assemble the galette. Transfer it onto a lightly floured surface and roll it out to circle of 16-inches (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the parchment lined baking sheet. Spread the ground almond (or oats) onto the dough, leaving a 2-inch (5cm) border around the edge. Arrange the fruit filling on top. Fold the edges of the dough up over the fruits to create a 1 ½ to 2-inch border, pleating the dough around as you go.

Step 6 - Brush the egg yolk onto the folded border.

Bake for 50 min to 1 hour, until the edges of the crust look dry and golden, and the fruit filling looks soft.

The post How To Make An Any-Kind-Of-Fruit Galette appeared first on Pardon Your French.

An old timey dish originating from Provence, “Tomates Farçies” were born as a way to make smart use of any leftover meat, bread and fresh herbs people had in the kitchen. For this reason, you can find countless variations of this dish, be it made using ground beef, pork, chicken or chopped up leftover stewed meat, mixed with stale bread or rice, any kind of fresh herbs and any type of hard cheese. But this recipe’s version – made with ground beef, bread and cheese – is by far the most popular.

French beef stuffed tomatoes are nowadays commonly sold at French “boucheries” (meat shops), already pre-cooked. This is also a staple dish in any French household, as it’s fairly easy to recreate and perfect to feed a family.

Naturally, this recipe is made during tomato season, when the fruits are perfectly ripe and sweet.

Common Questions

What varieties of tomatoes work best for this recipe? 

Any medium to large red tomato variety will work for this recipe, including Beefstake, Heirloom or On-The-Vine Tomatoes. Avoid Roma tomatoes as they can’t stand upright well due to their oval shape.  

Choose your tomatoes ripe, juicy yet still a little firm so they don’t turn mushy when baked. Also, try to pick them round (so they stand well upright) and even in size so they bake evenly.

Also, make sure you drain the tomatoes well after carving them. Meaning, you need to salt the inside of the carved tomatoes and place them upside down on paper towels for at least one hour, so they lose most of their excess moisture.

What bread should I use for the stuffing? 

The chunks of bread in the stuffing absorb the moisture released from the tomatoes and beef while they cook, ensuring the stuffing doesn’t get soggy and the tomatoes don’t turn mushy. Any stale bread works for this recipe, from a baguette to a French loaf to simple sliced bread. Make sure the bread is fully soaked in milk so it turns soft. The bread should be dry and easy to slice into cubes, which then get soaked in milk to turn soft and easy to mix.

Should I opt for lean ground meats or ground meats with more fat?

It’s entirely up to you and your personal preferences. The general rule is “fat equals flavor”, but I have made these Tomates Farcies many times using lean ground meats and the taste was still excellent. Use what you have and/or what’s on sale!

Can this recipe be made vegetarian?

While I have never personally made this recipe using meat substitutes, commenters have mentioned success using Beyond Meat “ground beef” as a substitute. If you have experience using these meat substitutes and are happy with the results, it should work well in this recipe as well.

If I wanted to try a different cheese than Parmesan, what would you suggest?

The Parmesan cheese, providing a nice salty kick,  helps bind all the ingredients together. This creates a stuffing that keeps it shape well once cooked and doesn’t crumble on the plate when slicing the tomato.

Another dry/hard mountain cheese would work wonderfully as well, such an Emmental or Gruyère. Pecorino Romano would work nicely too!

Any particular type of rice I should be using for this recipe?

I typically like to use long grain white rice varieties, such as basmati. But use what you have on hand and what you enjoy to eat. 

The rice, placed at the bottom of the dish, helps bring substance to the dish (making it a whole meal), but also serves two practical purposes: it helps keep the stuffed tomatoes upright while they roast in the oven and also to absorb the extra liquid rendered by the ground beef and tomatoes while they cook. This ensures the bottom of your baking dish won’t get soggy, while creating a succulent bed of flavored rice which turns slightly crispy over top.

How to store these French-style Stuffed Tomatoes

After making (and enjoying) these Tomates Farcies – if you have any leftovers – you can store them in the refrigerator.

• In the refrigerator: store them in an airtight container in the fridge for up to 4 days.  Reheat the stuffed tomatoes in a microwave or in the oven for about 5-10 minutes at 350°F (180°C). 
• I don’t recommend freezing this recipe as this will alter the texture of the tomatoes too much. 

Cooking notes :

• This recipe makes 6 Tomates Farçies; you can easily double this recipe to serve a larger crowd.
• The Herbs de Provence deliver classic Provencal flavors, helping give these stuffed tomatoes their signature taste. Herbs de Provence is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme and oregano. Herbs de Provence mix can be found in some grocery stores or in specialty stores. If you can’t find it, you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied-up pouch, for months.

These Tomates Farçies are traditionally enjoyed warm as a main, or at room temperature the next day when it is just too warm to turn the oven on. Some say they taste even better the next day!

I hope you’ll love this Classic Tomates Farcies recipe as much as I do! If you have any questions, please leave a comment. 

More late-Summer recipes to enjoy: 

• • Classic French stove-top Ratatouille 
  • Chilled Zucchini Mint Soup 
  • Crustless Quiche with Summer Vegetables 
  • Classic Vegetable Tian from Provence
  • Roasted Red Pepper Dip from Provence
  • Classic French Tomato Mustard Tart
  • Swiss Chard Pancakes (Farçous) 
  • Cod Provençal with Tomatoes, Capers & Olives
  • French-Style Zucchini Fritters

French-Style Stuffed Tomatoes (Tomates Farcies)

Print Recipe

Serves: 6 Prep Time: 30 minutes Cooking Time: 1 hour 45 minutes 1 hour 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 17 voted )

Ingredients

6 medium, round tomatoes
salt, to taste
2-3 slices stale bread, cut into small cubes
¾ cup milk (2% m.f. or whole)
1 tbsp (15ml) extra virgin olive oil
1 lb (450g) ground beef
½ tsp salt
½ tsp freshly ground black pepper
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
1 large egg, at room temperature
2-3 fresh basil leaves, finely chopped
1 tbsp of Herbs de Provence
2 tbsp (25g) grated Parmesan cheese
2 tbsp (30ml) extra Virgin Olive Oil
300 to 500g cooked rice (2 to 3 cups)

Instructions

Step 1: Prepare the tomatoes. Cut the hats (tops) from the tomatoes and carve the insides (flesh) out with a spoon. Keep the flesh with the juice in a separate bowl, and keep the hats too. Sprinkle the insides of the tomatoes with a pinch of salt, and place the tomatoes upside down on a linen or paper towel to absorb the excess juice. Set aside for at least one hour.

In a bowl, pour the milk over the bread cubes and set aside to soak for about 20 minutes. 

Step 2: Chop up the removed tomato flesh coarsely. Heat 1 tablespoon (15ml) of extra virgin olive oil in a frying pan over medium heat. Sauté the garlic and onion, and then add the tomato flesh. Cook for about 10 minutes, stirring occasionally, until the mixture is moisture-free and reduced to a paste-like consistency.

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

Step 3: In a large mixing bowl, combine the ground beef, salt, pepper, garlic, onion, egg, basil, Herbs de Provence, parmesan, and milk-soaked bread. Add the tomato flesh mixture and mix until just combined.

Grease a large baking dish with 1 tablespoon (15ml) of olive oil. Spread the rice over the bottom - it should cover the bottom of the dish by about 2 inches. 

Step 4: Spoon the stuffing into the hollowed tomatoes, making sure they are well packed. Place the hats back on top and place the tomatoes standing upright into the baking dish, over the rice. Drizzle with 1 tablespoon (15ml) of olive oil and sprinkle with black pepper and herbs de Provence to taste.

Bake for 1 hour and 30 minutes - depending on your oven, this can be slightly shorter or longer. The tomatoes are done when the rice looks golden and crispy on top, the meat stuffing is browned and cooked, and the tops of the tomatoes are wrinkled with charred edges.

Allow the dish to rest 30 extra minutes in the oven, with the oven turned off, before serving.

This recipe was first published on July 13, 2022 and edited on August 25, 2023. I updated the photos and updated the article with common questions & answers, additional tips and a few improved ingredients/instructions for the recipe. 

The post French-Style Stuffed Tomatoes (Tomates Farcies) appeared first on Pardon Your French.

About Heirloom Tomatoes

Heirloom tomatoes are known in French as “Tomates d’Antan” – translating literally to “yesteryear tomatoes”. Heirloom tomatoes have their peak season in mid to late summer. They come in beautiful colors, such as red, yellow, green, and sometimes even dark red (referred to as black). 

Dark red “Tomates D’Antan” (heirloom tomatoes) from my hometown’s market in Brittany.

So, what are heirloom tomatoes, really?

It is their seeds that sets them apart. Unlike most “commercial” varieties, heirloom tomato seeds are passed down from one season to the other. Farmers often manually pick the seeds from the plants that gave the best tomatoes and/or choose to select them by traits, such as taste or juiciness.

Other times, farmers simply let their plants be pollinated naturally (by insects, wind…). In essence, heirloom tomatoes are the result of non-scientific modification. And because these tomatoes are grown with their best taste in mind (and not appearance, nor consistency in size), they grow in various shapes and colors, and they taste much better as well. 

My tips when shopping for ripe, in-season tomatoes: 

• Lift them – a medium to large tomato should feel heavy for its size.  
• Gently press on them – perfectly ripe tomatoes should have a slight bit of give, but they shouldn’t be soft. Remember they’ll continue to ripen on your counter. 
• Look for tomatoes that are uniformly ripe with no pale spots, cracks or bruises. 
• Smell them – Ripe tomatoes should smell floral. If you can’t smell anything, this likely means the tomato is under ripe. 

To make this Heirloom Tomato Bread salad ahead

I love that you can prepare all the components of this salad ahead and assemble it just before serving. You can start by preparing the vinaigrette. It can be made a few hours ahead, or longer, and kept tightly covered in the fridge. You can then prepare the croutons and keep them uncovered, spread over a plate. You can then slice the tomatoes, season them, and place them in the bowl.

Right before serving, toss the tomatoes with the fresh herbs, the vinaigrette and sprinkle the croutons over top, right before serving – you want the croutons to still be crunchy when you serve. After a few minutes, the croutons will naturally soak in the vinaigrette and soften; which can remind of the texture of an Italian Panzanella salad (traditionally made with wet bread). 

Cooking tips: 

• Heirloom tomatoes are more delicate than “classic” tomatoes. Handle and cut them with care. 
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.
• Basil, parsley, and chive are great combinations of fresh summer herbs in this salad. If you are comfortable, feel free to get creative with other herbs. Fresh tarragon or chervil work great here too. 

I hope you’ll love this Heirloom Tomato Bread Salad as much as I do! If you have any questions, please leave a comment. 

Heirloom Tomato Bread Salad with Fresh Herbs

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2lbs (900g) ripe heirloom tomatoes, washed and chopped in half wedges
6-8 basil leaves, chopped
1/4 bunch parsley (curly or flat), stemmed and chopped
1/4 bunch chive, chopped
Salt and freshly ground black pepper to taste

¼ cup French Vinaigrette

For the croutons:
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt

Instructions

Step 1 - Make the Croutons. In a medium skillet or frying pan, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. Remove from heat and set aside on a plate. The croutons will continue to crisp up as they cool.

Step 2 – Place the tomato slices in a large serving bowl and season with salt and pepper to taste. Toss with the fresh herbs and the vinaigrette (up to ¼ cup – less if you want). Right before serving, top off with the croutons.

The post Heirloom Tomato Bread Salad with Fresh Herbs appeared first on Pardon Your French.