Category Archives: 4a. Savory Tarts and Tartines

Pissaladière

This onion-anchovy-olive tart from the south of France looks remarkably like pizza. (And it’s name, pissaladière, would seem to be related to pizza, too. More on that later.) I had the good fortune on a recent trip to Provence to … Continue reading

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Tourte épinards féta

Tangy and delightfully crispy, the Mediterranean spinach-cheese pie known variously as spanakopita, borek or boureka is both fun and easy to make. In this version, cinnamon is added to the spinach-feta filling for a slightly exotic taste that seems to … Continue reading

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Quiche lorraine

You can find quiche lorraine in virtually any bakery or deli in France, but it is even better when made at home. The rich filling of eggs, milk cream, bacon and cheese fluffs up in the oven to marry delightfully … Continue reading

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Tarte à la tomate

This is high season for French tomato tart, and the good news is that producing one is as easy as, well, pie. But there’s a secret ingredient without which this tart would lose its special French identity. No, I’m not … Continue reading

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Deux tartes fines

We’re galloping toward the holiday season, so this post kicks off a series of recipes that you may enjoy pre-, post- and during the end of year festivities — beginning with two tartes fines, the French version of pizza. The … Continue reading

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Quiche aux asperges et pleurotes

The other day I wandered into a local lunchtime place and was served the most delectable quiche I’d tasted in a long time. Both light and rich, it veritably hummed with the flavors of spring — in the form of … Continue reading

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Tarte aux champignons sauvages

It’s mushroom hunting season in France, rather a dangerous sport as the hunting season for wild game is on as well. In my corner of Burgundy, men with guns have been out since September 21 hunting for pheasant, partridge, wild … Continue reading

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Fromage fort

Fromage fort translates literally as ‘strong cheese’, but — in a country known for its many strong cheeses — that does not begin to convey the pungency of this spread of aged cheeses, garlic and eau-de-vie. It could more rightly … Continue reading

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Quiche aux épinards et pignons de pin

There’s a Mediterranean flavor to this quiche with spinach, pine nuts and parmesan. Perfect for lunch, accompanied by a salad and a glass of rosé, it’s a fine dish as we head into the sunny days of spring. It can … Continue reading

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Pizza saucisse fenouil maison

This is what is called in French a pizza blanche (or in Italian a pizza bianca), meaning there is no tomato sauce. Instead the pizza dough is coated with olive oil and then scattered with broccoli, smoked mozzarella and … … Continue reading

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