A Lovely New Cookbook~ TARTE
I have spoken of Isabelle Lambert many times on my blog..you may remember when I spoke of
CITRON..
It was my honor to find her newest book on my doorstep from the publishers of her latest chef-d'oeuvre~
This book is a great treat..it's a beautiful book filled with a plethora of gorgeous photos and 100 pie recipes.
From sweet to salty to savoury.
From apples to quiches to tourtière.
ONE HUNDRED pie recipes..
I am inspired by this book like I was with Citron.
It is the kind of book that makes you want to be in the kitchen..and try your hand at everything she has made.
The very next day of receiving the book.I completed 2 of her recipes.
I had everything on hand ..except apples ..and Jacques made it his pleasure to go get some:)
Have I told you that I love to bake for him?
I made her Apple-Cane Sugar Pie , pictured above.
It's so much fun to make..
A delicious base is made..and inserted into a pastry ring. (on my wish list) I used the ring from my springform pan w/out the bottom..
An apple compote is spread over the crust and then apples are circled around with cane sugar etc.
You can tell when it's done cause your house smells like heaven on earth♥
You can use your torch to finish caramelizing if your apples are not caramelized enough.
C'est joli comme tout et appétissant.
Jacques gave it a 10.
I also made the Tomato Feta Tart pictured above..we had that one for lunch (déjeuner)..
Did you know that breakfast in France is le Petit-Déjeuner? And that lunch is déjeuner?And supper ..dîner?
So yes for lunch we had that savoury delicious tart/pie.
Look how beautifully it seperates from the tart tin after baking.
The crust itself is so different..that's another thing I love about this book..the different crusts!
This one has thyme..flour..lemon..corn meal..
Add feta and roasted tomatoes with evoo and garlic etc..
And well it's gotta be one of the best little lunches:)
In the preface of her book..Isabelle does not frown upon buying crusts that are pre-made.
But I had fun trying her recipes and will continue.
She shares her dough recipes and methods too.
Isabelle is from France but has lived in Québec for ap 12 years.
I have Isa's approval to share her recipes..she said recipes are meant to be shared..
My philosophy exactly! And a few of all of you too..is that an oxymoron?:)
She is the author of at least 4 very popular cookbooks that I know of..Les Gourmandises d'Isa..Pomme..Citron..and this latest one Tarte.
I'll start with her..
Tarte aux tomates cerises et au fromage féta~
Cherry tomato and feta tart~
Translated
You will need a 9 inch tart pan.With removeable bottom.
Corn meal crust
1 cup of flour
1/2 cup corn meal
2 tsps fresh chopped thyme
1/2 tsp salt
1/2 cup cubed cold butter
3 tbsps ice water
2 tsps lemon juice..
Topping
4 cups of cherry tomatoes..or grape tomatoes..whole
4 tsps olive oil
1 finely chopped garlic clove..(I used a new one home grown from my friend in Ontario....)
1/4 tsp of salt
1/4 tsp pepper
1 tbsp Dijon mustard
1 1/4 cup crumbled feta (I love the one in a jug at Costco,already crumbled.Stodikakis
In a food processor..mix flour..corn meal..thyme and salt....add the butter.. with on off.. pulse until the mixture looks like coarse bread crumbs..Without stopping the machine add the water and lemon juice until the dough starts to come together..On a floured surface..shape into a ball..then flatten.Wrap in cling wrap and ref.30 minutes up until 2 days..(Great to make ahead!)
Let it come to room temp before continuing the recipe..
On your floured workspace..roll out the dough to fit your pre buttered removeable tart pan..Prick all over the base with a fork..refrigerate 30 minutes..
Pre~ heat oven to 400 F.
Cook the crust on the lower shelf ap 18-20 minutes or until it becomes golden.
Put on a cooling rack..
But leave the oven ON.
The topping..in a glass dish..13x9 ..mix tomatoes..oil.. garlic..s and p..Bake middle of the oven..30 minutes or until the tomatoes start to darken and shrivel.
Spread the Dijon on the cooked tart shell..Sprinkle half the feta..top with the tomatoes..sprinkle the rest of the cheese.
Place back in the oven for 15 minutes or until the filling is warm.
Top with fresh thyme~
This dish may be served warm..or room temp.
It's really good.
♥ Bravo Isabelle..un livre superbe avec les plus bellles recettes de tartes possible!
Bon Weekend~