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.

It has a wonderfully creamy texture from the zucchini and goat cheese, while the mint brings a cooling freshness. This is a quick and easy recipe, perfectly suited for summer entertaining or laid-back dinners.

Picking the zucchini

This recipe is great to make do with the abundance of zucchini in the Summer.

For this soup recipe, pick small zucchini that are vibrant green and tender. These features mean the zucchini are perfectly ripe. If you can only get your hands on bigger zucchini, I recommend you take the time to slice them in half lengthwise and remove the seeds. The seeds tend to harden as the zucchini ripens, which can give an unpleasant taste and texture once blended.

You do not need to peel the zucchini, simply wash them very well under cold water to clean thoroughly. Then, chopped them roughly into half-rounds. The zucchini is then blended, so no need to focus on chopping it uniformly.

Common Question(s)

I’m not a fan of goat cheese, what can I replace it with?

Although I do love the taste of goat cheese in this soup, I understand some may be reluctant to using it. Goat cheese can be replaced with another milder fresh cheese, such as a plain Boursin or Madame Loïk – both of which can be found in US and Canadian grocery stores nowadays.

Another alternative is to replace the goat cheese with 1 cup (250g) of Greek yogurt or Skyr. This creates a lighter and healthier soup with gentle notes of acidity. 

How to store this Chilled Zucchini Mint Soup?

After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 4-5 days.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. Let the soup thaw in the fridge.

Cooking notes:

• This recipe requires the use of a food mill, immersion hand blender or regular blender.
• Although this recipe is fairly simple and quick to make, you need to cool the zucchini completely before blending them, which can take up to 1 hour. 
• This recipe serves 4 medium soup bowls or 6 small bowls. It can be easily halved to serve only 2 people or doubled to serve a larger crowd. 

I hope you’ll love this Chilled Zucchini Mint Soup with Goat Cheese as much as I do!  If you have any questions, please feel free to leave a comment.

This soup is best enjoyed thoroughly chilled. It is so refreshing thanks to the mint, yet very satisfying with the creaminess of goat cheese. It is a great starter or a side dish. I personally love to serve it for the French “apéro” (pre-dinner drinks and snacks) along with cold drinks and more snack options.

More Summer recipes to make:

• Fresh Tomato Velouté Soup
• Crustless Quiche with Summer Vegetables
• Classic French Stovetop Ratatouille
• French-Style Potato and Green Bean Salad
• How to Make French Vinaigrette
• Roasted Red Pepper Dip from Provence
• Classic Vegetable Tian from Provence
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Chilled Zucchini Mint Soup with Goat Cheese

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2.2 lbs (1.5kg) small zucchini, washed and roughly chopped
½ tsp salt
300g unripened goat cheese
2 tbsp (30ml) extra virgin olive oil + more for drizzling
½ tsp freshly ground black pepper
½ bunch fresh mint, stemmed

Instructions

Step 1 – In a large pot over medium heat, add the roughly chopped zucchini with the salt and 1-inch of water. Place a lid on and steam the zucchini for about 10 minutes. Remove from the heat once the zucchini has softened, but not yet broken apart. Let the zucchini cool completely in the pot.

Step 2 – Add 250g of goat cheese, 2 tablespoons of olive oil, black pepper and the mint (reserve a few leaves for garnish). Blend the soup (with a hand blender or in a processor) until smooth. If the soup is too thick for your liking, add some water while you blend (1/4 cup at a time). The soup should remain fairly thick and creamy. Taste and adjust seasoning (salt, pepper) if needed.

Step 3 – Chill the soup for at least 1 hour in the fridge before serving, to ensure the flavors have melded. For serving, ladle the soup into individual bowls. Top with the remaining 50gr of goat cheese (crumbled), a few mint leaves and a drizzle of olive oil.

The post Chilled Zucchini Mint Soup with Goat Cheese appeared first on Pardon Your French.

What is a crustless quiche?

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

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

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

Common Questions

When do you serve a quiche?

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

How long will a crustless quiche last?

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

How to store a crustless quiche 

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

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

Cooking notes :

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

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

You may also like:

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

Crustless Quiche with Summer Vegetables

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

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

Instructions

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

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

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

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

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

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

About Ratatouille 

The word ratatouille comes from the Occitan dialect ratatolha, which means “to stir” – touiller in French. In the 18th century, it is said the word ratatouille was used for any type of stew in and around the city of Nice – be it for stewed vegetables, beans, potatoes, meats, etc. It is only circa the 1930s that its definition refined itself to describe a stew of tomatoes, aubergines (eggplant), courgettes (zucchini) and bell peppers. 

Today a pillar of traditional Provençal cooking, recipes for Ratatouille are countless, but the main ingredients always remain the same – garlic, onions, tomatoes, zucchini, eggplants and bell peppers. There exist different methods for preparing the vegetables and composing a ratatouille: stewed on the stovetop (traditional method), baked in the oven, or charred on the grill (modern methods).

In Provence, ratatouille is traditionally cooked on the stove top. This 2-step method consists of cooking each vegetable in olive oil until tender. Then, all the vegetables are combined and simmered slowly to turn soft, melty and full-flavored. 

Like every rustic French recipe, every family has their own version of this dish – the personal twist usually being a specific herb, spice or condiment. Mine has always been to add a spoonful of honey at the end of the cooking process. This livens all the flavors beautifully. 

My cooking tips for a perfect ratatouille:  

• Ratatouille is best made with seasonal vegetables – choose ripe, vibrant-colored zucchini, eggplants, bell peppers and tomatoes. 
• Be patient. The low and slow cooking method of a ratatouille is meant to turn the vegetables melty, while extracting their optimum flavor. Speeding up this process by upping the temperature won’t achieve the same ‘melty’ texture. 
• Leave the garlic whole and in their skins. This will impart the ratatouille with a subtle garlic flavor, without it being too overpowering. You must let the flavors of the other vegetables sing! The long cooking time cooks the garlic in their skins, and they are delicious to eat too. 
• Use a high-quality Extra Virgin Olive Oil. It will make a big difference. I find 2 tablespoons is enough to pre-cook the vegetables, but feel free to use a little extra if needed. 
• Use a non-stick frying pan or casserole dish, as the eggplant tend to stick to the pan. 
• The key to a great ratatouille, I find, is to cube all the vegetables the same size – that is, into ½ inch (1.25cm) cubes for this recipe. 

How to make this Classic stovetop Ratatouille

Here is how to prepare this classic ratatouille. While this recipe requires patience, you’ll see there is no advanced skills needed. See the recipe card at the end of this article for the ingredient list, exact quantities and cooking time. 

Step 1 – Prepare your vegetables. Peel and chop the onion. Wash the zucchini and eggplant, cut off the ends and dice into  cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into cubes.

Step 2 – In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook until glistening and fragrant. 

Step 3 – Add the diced bell peppers and eggplant, and cook until soft.

Step 4 – Add the tomatoes, zucchini, garlic (in their skins), thyme and bay leaf. Stir gently to mix. Turn the heat to medium-low, cover and let simmer for at least one hour. 

My tip: When the ratatouille is simmering, occasionally take the lid off, carefully wipe away the built-up condensation on the inner lid and place the lid back on. This will help prevent having a watery ratatouille. 

Step 5 – After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, you can let it simmer 10 to 20 more minutes with the lid off. When the consistency is right, add the honey and stir to combine.

Step 6 – After adding the honey, taste and adjust seasoning if needed with salt and pepper. For serving, you can garnish the ratatouille with a few fresh basil leaves. 

Ratatouille serving suggestions

Comforting, vegan and gluten-free, a ratatouille can be served in endless ways, either hot or cold. Here are a few suggestions : 

• Hot : Serve it as a side dish alongside meat or fish, spoon it over pasta or creamy polenta, top it off with an egg and/or cheese. 
• Cold : Spoon it over toasted bread slices.

How to store this ratatouille? 

Any leftovers? Great news: a ratatouille tastes even better reheated the next day. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat your portions on the stovetop or in the microwave.
• In the freezer: let the dish cool completely and store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, you can let the dish thaw in the fridge before heating it through on the stovetop or in the microwave.

I hope you enjoy this Classic Stovetop Ratatouille recipe as much as I do! If you have any questions, please leave a comment. 

More French sides you may like: 

• French Green Beans Almondine
• Vichy Carrots
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Classic Stovetop Ratatouille

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 8 voted )

Ingredients

2 tbsp (30ml) Extra Virgin Olive Oil
1 large onion, peeled and diced
2-3 garlic cloves, left whole and unskinned
2 large zucchini (about 500g total)
1 large eggplant
1 large red bell pepper
1 large green bell pepper
6 medium-size ripe tomatoes
2-3 sprigs of dried thyme, stemmed
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp honey
Optional: fresh basil leaves, for garnish

Instructions

Step 1 - Prepare your vegetables. Wash the zucchini and eggplant, cut off the ends and dice into ½ inch (1.25cm) cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into ½ inch (1.25cm) squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into ½ inch (1.25cm) cubes.

Step 2 - In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook for 2-3 minutes until glistening and fragrant.

Step 3 - Add the diced bell peppers and eggplant and cook for 7 minutes, stirring occasionally until soft.

Step 4 - Add the tomatoes, zucchini, garlic (in their skins), thyme, bay leaf and a pinch of salt. Stir gently to mix. Turn the heat to medium-low, cover and simmer for one hour. Occasionally, take the lid off and carefully wipe away the built-up condensation on the inner lid, place the lid back on. This will help prevent having a watery ratatouille.

Step 5 - After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, let it simmer 10 to 20 more minutes extra with the lid off.

Step 6 -When the consistency is right, add the honey and stir to combine. Adjust seasoning if needed with salt and pepper. Optional: garnish with fresh basil leaves. Serve.

The post Classic Stovetop Ratatouille appeared first on Pardon Your French.

Cooking notes:

• When cooking the zucchini slices, make sure they release most of their moisture in the pan, and eventually end up soft and almost “dry” (no water left at the bottom of the pan). If you don’t take the time to cook them fully, the zucchini will then release their moisture in the baking dish, and the bottom of your crumble will be watery.
• If you don’t like goat cheese, you can substitute with mozzarella or feta (same quantities).
• A 9-inch skillet is the perfect size for this crumble. 

How to store this Zucchini Goat Cheese Crumble? 

After enjoying the crumble, if you have any leftover, you can store it in the refrigerator. 

• In the refrigerator: let the crumble cool to room temperature and store any leftover in an airtight container or well-wrapped in the fridge for up to 2 days – not more. Reheat it in the microwave or in the oven (about 10 minutes at 350°F/180°C)
• Unfortunately, this isn’t a freezer-friendly dish. 

I hope you’ll love this Savory Zucchini Goat Cheese Crumble as much as I do! Serve it as a side with grilled meat of fish, or as a light dinner with a green salad on the side. 

If you have any question, feel free to leave a comment! 

You may also like: 

• Fresh Tomato Velouté Soup
• Layered Vegetable Tian from Provence
• Eggplant Tomato Gratin from Provence
• Tarte a la Tomate (Classic French Tomato Mustard Tart)
• Tomates Farcies (Baked Ground Meat-Stuffed Tomatoes) 
• Provence-Style Tomatoes with Breadcrumbs and Herbs (Tomates à la Provençale)

Savory Zucchini Goat Cheese Crumble

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 tbsp (15ml) Extra Virgin Olive Oil
1 onion, peeled and sliced 
1 garlic clove, peeled and minced
4 medium size zucchini, cut in ¼ (0.65cm) inch slices

For the crumble:
½ cup (63g) flour
2 tbsp grated parmesan
2 tbsp chopped nuts (pecans, walnut or hazelnuts)
1/3 cup (30g) old fashioned rolled oats
¼ tsp freshly ground black pepper
¼ cup (58g) unsalted butter, cold and cubed
60g unripen goat cheese
¼ tbsp thyme

Instructions

Step 1 – In a large frying pan, heat up the extra virgin olive oil over medium-low heat. Add the sliced onion and minced garlic and cook for 2-3 minutes until the onion is translucent. Add the zucchini, and cook, stirring occasionally for 15-20 minutes until the zucchini is soft and most of its moisture has evaporated. Transfer to an oven-safe dish or skillet, set aside.

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

Step 2 – Make the crumble. In a large bowl, combine the flour, grated parmesan, chopped nuts, rolled oats and black pepper. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly texture and pea-size bits of butter are still visible.

Crumble the goat cheese in small pieces and scatter it evenly onto the zucchini. Cover with the crumble mixture. Sprinkle with thyme and salt and pepper to taste.

Bake for 30 minutes, until the crumble looks dry and starts to turn golden. Transfer to a cooling rack and let cool for 10 minutes before serving.

The post Savory Zucchini Goat Cheese Crumble appeared first on Pardon Your French.

What is a “Tian”, exactly?

The word “Tian” comes from the Greek “têganon” meaning “a dish” or “a frying pan”.

Originally, a “Tian” described glazed earthenware vessels from Provence, used for both cooking and serving, going from the oven directly to the table. These types of dishes are usually large, shallow and sturdy, meant to resist  high temperatures. Tians were used to bake any type of dish, initially. Back when homes didn’t have individual ovens, families would bring their Tians to the bakers’ ovens (used as the communal ovens) to cook in the residual heat after breads were baked. Over time, tian dishes became more and more popular to bake layers of Provencal vegetables – eggplants, tomatoes and zucchini. By extension, the dish eventually gave its name to this culinary preparation.

Today’s Tians

It should also be noted that today there isn’t just one recipe for Tian, but several variations of it. A “Tian” has become more of a concept, or a cooking method, rather than a specific recipe.

This Classic Vegetable Tian recipe from Provence is by far the most popular recipe. It is very Summer-forward, prepared with layers of tomato, eggplant and zucchini. But you can also find countless variations of Tians made with different layers of vegetables such as asparagus, cabbage, squash, mushrooms, etc… depending on the season. Tians can also be served as a main, when they are garnished with different types of fish, meat or topped with a sprinkle of cheese. You can also find dessert Tians, made with layers of fruits. The possibilities are endless, really. 

Classic Tian vs. Ratatouille

Outside of the French borders, there seems to be a confusion between Tian and Ratatouille – both stellar classics from the Southern French cooking repertoire. This confusion was possibly allthemore heightened by 2007’s Pixar film Ratatouille where the main character Remy cooks up a so-called “ratatouille” that is really a Tian.

A Ratatouille is also a French Provençal specialty made with, but not solely, tomatoes, zucchini and eggplants. However, Ratatouille is a stew which includes the vegetables being cubed and gently simmered together on the stovetop to create a soft and spoonable side dish.

On the contrary, a classic tian involves slices of vegetables layered in a dish and baked in the oven, until soft underneath and lightly crisp on top. Tian aficionados can relish in the lightly charred edges of the vegetable rounds, while a Ratatouille offers soft and tender vegetable chunks.

How to prevent a Tian from being dry?

Perhaps because it is too often compared with a Ratatouille stew, a Classic Tian has a reputation for being dry if not executed properly.  So, here are a few tips to prevent this from happening.

1. Lay the vegetables on a “moist” component. A Tian is a very simple dish composed solely of alternating layers of vegetables baked slowly in the oven. Adding a layer of partially-cooked onions at the bottom of the dish brings extra moisture to soften the vegetable slices.
2. Do not shy away from using a good amount of olive oil. Before going into the oven, drizzle about a quarter cup of extra virgin olive oil (60ml) over the vegetables. This will help tenderize them. This will also create nice crisp edges at the end of the baking time.
3. Bake it low and slow. The goal of tian is eventually to “confit” the vegetables. This means they should cook in their own juices at a lower temperature and for a long period, until perfectly tender. This is achieved with an oven temperature of 320°F (160°C) and for at least 1 hour and 30 minutes. Do not attempt to rush this process for fear of an undercooked or dry result.
4. Create steam in the oven. In addition, add a small oven-safe vessel (ie. ramekin) filled with water in the oven, next to your tian dish. The water will evaporate slowly and create steam in the oven to prevent the vegetables from drying.

More cooking notes: 

• When picking out your vegetables to make this recipe, try to choose tomatoes, zucchini and eggplant that have the same circumference. It will be easier to assemble the layers and create even rows. However, you may have some vegetables that are smaller in circumference (likely, the zucchini). In this happens, you can adjust with two or three slices, instead of one, to make up for their size.
• Another key to a well-executed tian is to pack the slices as tightly as possible, as they will shrink while baking.
• Pictures show a 8’x11′ (20cmx28cm) pyrex dish, which works perfectly for this recipe. A square or circular dish (earthenware, ceramic or plexiglass) of the same volume will work too. 
• After being cooked, the tian may have some excess juice at the bottom – this is normal. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.

I hope you’ll love this Classic Vegetable Tian from Provence as much as I do! This side dish is the perfect companion to a roasted chicken, grilled meat or fish. 

You may also like: 

• Classic French-style Potato Salad 
• Swiss Chard Pancakes (Farçous) 
• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Classic French Tomato Mustard Tart

Classic Vegetable Tian from Provence

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 hour 30 Minutes 1 hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

1 garlic clove, peeled and halved
1 large onion, peeled and sliced in half rounds
2 tbsp (30ml) Extra Virgin Olive Oil
1 large or 2 medium eggplants, cut in ¼ (0.65cm) inch slices
3 medium zucchini, cut in ¼ (0.65cm) inch slices
5-6 medium ripe tomatoes, cut in ¼ (0.65cm) inch slices
3-4 garlic cloves, peeled and minced
¼ cup (60ml) Extra Virgin Olive Oil
4-5 sprigs of thyme
Salt, pepper to taste

Instructions

Make sure you read the cooking notes before you start.

Pre-heat your oven to 320°F (160°C) with a rack in the middle.

Step 1 - Rub the inside of a large baking dish (earthenware, ceramic or plexiglass) with the cut side of the halved garlic clove. Add the 2 tablespoons (30ml) Extra Virgin Olive Oil and the sliced onion. Toss to coat the onion and bake for 10 minutes, until the onion is translucent and slightly fragrant.

 Transfer the dish onto a cooling rack or heat-proof surface.

Step 2 -Arrange the tomato, zucchini and eggplant slices vertically on top of the onion in alternating layers, The slices must be arranged nice and tight, and in several rows. If some vegetables are smaller in circumference (likely, the zucchini) you can adjust with two or three slices, instead of one, to make up for their size.

Step 3 -When finished, season with salt and pepper to taste. Sprinkle with the minced garlic, making sure most garlic falls in-between slices. Drizzle with ¼ cup (60ml) Extra Virgin Olive Oil  and garnish with thyme sprigs.

Step 4 -Cover the dish with foil, seal the edges and poke a tiny hole in the middle for the steam to escape. Fill a small oven-safe bowl or ramekin with water. Place both the Tian dish and the water-filled vessel in the oven.

Step 5 -Bake for 1 hour. Then remove the foil from the dish and bake for an additional 30 to 40 minutes until fully cooked and the vegetables are wrinkled at the top. Optional: finish with 1 to 2 minutes under the broiler for charred edges.

Take out of the oven and let cool for at least 15 minutes before serving.

After being cooked, the tian may have some excess juice at the bottom. So, if needed, carefully tilt the dish above your sink and let some of the excess juice drip.

The post Classic Vegetable Tian from Provence appeared first on Pardon Your French.

In my take on this beloved French recipe, the Tian gets encased in a buttery shortcrust that is spiked with dried herbs and olive oil. This makes for a vibrant Summer dish that showcases seasonal vegetables in a perfect way, and that’s as pretty as it is tasty!

So what is a French “Tian”, exactly?

Originally, a “tian” is a round earthenware vessel from Provence, used for both cooking and serving, going from the oven directly to the table. Being often filled with layered vegetables and baked in the oven, the vessel has also given its name to the dish prepared in it.

In older versions of the recipe, a Tian was described as a lean stew with the layered vegetables cooked in a sauce. But in modern versions of it, the vegetables are cooked with no liquids and naturally steam with their own moisture. Tian are often made with vegetables alone, but you will find some topped with goat cheese, crumbled hard-boiled eggs, bread crumbs, or even with added fish and meat slices inside.

Layered Vegetable Tian Galette

This take on the traditonal Provencal Tian has it encased in a buttery shortcrust. A layer of caramelized onions is also placed underneath the Tian to add another layer of sweetness. The crust, the sweet onions, the olive-oil doused veggies… the flavors and textures all meld together as the galette bakes.  

This Layered Vegetable Tian Galette has been part of my Summer repertoire for years, and it isn’t leaving it any time soon. When I feel like it, I even add a handful of black olives and a few anchovy filets on top for extra-bursts of saltiness.

Cooking notes:

• For the crust, you can use a store-bought pie crust or make your own. I am providing you with a recipe for a homemade pie crust spiked with Herbes de Provence, which pairs perfectly with the layered vegetable tian filling.
• When picking out your vegetables to make this recipe, try to choose tomatoes, zucchini and eggplant that have the same circumference. It will be easier to create the circular pattern-top of the galette if your slices are all the same size
• Optional: the bottom of the crust is left plain here, but you could spread 1 tbsp of Dijon Mustard, Pesto or Tomato paste at the bottom if you wish (before adding the caramelized onions on top).

Layered Vegetable Tian Galette

Print Recipe

Serves: 6-8 Prep Time: 45 minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

For the crust:
2 cups All-purpose flour
1 tsp salt
2 tsp Herbes de Provence
2/3 cup unsalted butter, cold and cubes
2 tbsp (30ml) Extra Virgin Olive Oil
2-3 (30-45ml) tbsp cold water
For the filling:
1 tbsp (15g) unsalted butter
2 onions, peeled and sliced in half rounds
1 tsp salt
1 tsp freshly ground black pepper
1 zucchini, cut in ¼ (0.65cm) inch slices
1 thin eggplant, cut in ¼ (0.65cm) inch slices
3 small tomatoes, cut in ¼ (0.65cm) inch slices
3 tbsp (45ml) Extra Virgin Olive Oil
1 tsp Herbes de Provence

Instructions

For the crust :
To make the pastry crust, mix the flour, salt, Herbes de Provence, butter and EVOO 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, 1 tablespoon (15ml) at a time, and mix until the dough roughly comes together into a ball - you may need to add 2 or 3 tablespoons of water; do not overmix. Wrap the dough in plastic wrap, and chill for at least 30 minutes.

For the filling:
Melt the butter in a large frying pan over medium heat. Add the sliced onions, ½ tsp salt, ½ tsp black pepper and cook for 15-20 minutes, stirring occasionally, until the onions are soft and lightly caramelized. Set aside.

Place the zucchini and eggplant slices in a large bowl. Add ½ tsp salt, ½ tsp black and 2 tbsp (30ml) EVOO and toss with your hands until the zucchini and eggplant slices are all evenly coated.

Preheat your oven to 375°F (190°C). Grease and flour a 9-inch (23-cm) pie dish.

Take the crust out of the fridge, transfer it onto a lightly floured working surface and roll it out to a 12-inch (31-cm) circle. It is fine if the circle isn’t perfect – the galette is supposed to be rustic-looking. Carefully transfer the circle into the pie dish, leaving the edges of the crust hanging over the rims of the dish. Poke the bottom of the crust with a fork.

Spread the caramelized onions evenly on the bottom of the crust.  Arrange the tomato, zucchini and eggplant slices on top, in a circular pattern, and alternating layers: tomato, zucchini, eggplant. tomato, zucchini, egglplant. etc… The slices must be arranged nice and tight. When finished, drizzle with 1 tbsp (15ml) of EVOO and sprinkle with Herbes de Provence.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 20 more minutes, until the crust is golden and the vegetable slices are slightly browned and wrinkled on the edges.

If you try this Layered Vegetable Tian Galette recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

You may also like: 

• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon
• Simple Chicken Marengo with Mushrooms
• Ham Cheese and Olive Bread

The post Layered Vegetable Tian Galette appeared first on Pardon Your French.

With summer barbecues on all of our minds, here’s a recipe to behold: Lamb Chops and Summer Veggies, topped with a fragrant Nice-style Pesto Sauce.

As you’ve seen from my previous recipe, I am partnering with Oliv this Summer to bring you delicious recipes that are bursting with Balsamics and Extra Virgin Olive Oils – two ingredients utterly prevalent in Southern French cuisine. (If you’re unfamiliar with Oliv, check out my last post or check their site for a look at their essential oil-infused line of products.)

Today, I am showcasing their Garlic-Infused Extra Virgin Olive Oil. It is so fragrant, sharp and intensely garlicy (which I love!). The first time I tried it, I knew it would add a lot of character to any grilled meats, fish or vegetables.

I made double-use of the Garlic-Infused EVOO for this Lamb Chops and Summer Veggies recipe. I first used it as a marinade for the lamb chops and summer vegetables, along with Herbes de Provence and seasonings. No need for garlic or onions, as the EVOO did all the work on its own.

This marinade infused so much flavour into the meat and helped get that nice char we’re all looking for when grilling. The veggies (zucchini, eggplant and red peppers) ended up juicy, with mellow flavours reminiscent of a ratatouille.

I also used the Garlic-Infused EVOO to make a Nice-Style pesto sauce. Unlike the Italian pesto you might be more familiar with, a Nice-style pesto sauce (known as “pistou”) does not contain pine nuts. It simply includes basil leaves, parmesan and EVOO –letting the flavours of the oil shine a little more (and it’s much more cost effective!).

This “pistou” is traditionally used in the Provencal Soupe au Pistou. But it’s also delicious in pasta, risotto and on top of roasted meats and veggies – just like in this recipe. It is a great sauce to have in your fridge during the Summer, to turn anything that’s a bit boring into a distinct dish – with a great Mediterranean flare.  

This recipe makes 2 servings and leaves you with a 250ml pesto jar, that will keep in the fridge for 5-7 days.

Lamb Chops and Summer Veggies with Nice-Style Pesto

Print Recipe

Serves: 2 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the pesto sauce:
1 clove of garlic
8 sprigs of fresh basil (about 24 leaves)
60 g Parmesan cheese
1/3 cup Garlic-infused EVOO
Salt, pepper to taste

For the main:
2 lamb chops
1 eggplant
1 zucchini
1 red pepper
4 tbsp Garlic-Infused EVOO
1 lemon
2 tsp Herbes de Provence
Salt, pepper to taste

Instructions

For the pesto sauce:
Wash the basil leaves (discard the stems), peel the garlic and chop the parmesan roughly. Throw the ingredients into a mixer/food processor (or use a mortar and pestle) and puree to make a chunky paste. Slowly add in the EVOO, little by little, while continuously mixing. If needed, finish off with salt and pepper to taste.

For the main:
At least two hours before cooking (or even better, the night prior), pour 2 tablespoon of EVOO into a ziploc bag, with 1 teaspoon of Herbes de Provence, the juice of ½ a lemon, and the lamb chops that you’ve seasoned with a pinch of salt and pepper on each side. Seal the bag, and massage the lamb chops in the bag to make sure they are evenly coated with the herbs and oil. Refrigerate.

Two hours before (not the night before) wash and chop the eggplant, zucchini and red pepper into large cubes (as pictured). Throw them in a ziploc bag, with 2 tablespoons of EVOO, 1 teaspoon of Herbes de Provence, a pinch of salt and pepper, and the juice of the other ½ of the remaining lemon. Refrigerate.

Cook the lamb chops (on a barbecue grill or a heavy skillet) to desired doneness, about 3 minutes per side for medium-rare. Cook the summer vegetables (preferably in a heavy skillet, not directly on the grill) for 15-20 minutes until cooked through and glistening (but not mushy).

For serving, present the lamb chops and Summer veggies in a dish/plate and dress with a generous dollop of pesto sauce on top.

If you try this Lamb Chops and Summer Veggies with Nice-style Pesto recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

The post Lamb Chops and Summer Veggies with Nice-Style Pesto appeared first on Pardon Your French.