Category Archives: 4a. Savory Tarts and Tartines

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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Tarte fine aux poireaux et lardons

This fine-crust savory tart with leeks and bacon is what you might call French ‘pizza.’ It is a relative of the more commonly seen flammekueche from Alsace, in which bacon and finely sliced onions are placed on thin dough covered … Continue reading

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