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Recipe for :

Cantal Cheese Tart
 

This recipe comes from a book entitled The Nouvelle Cuisine by Jean and Pierre Troisgros. Who are the Troisgros brothers? That is best answered from the cover of the book (published in 1977 and translated into English in 1980):

"Even in a country famous for its great chefs, Jean and Pierre Troisgros are outstanding. Two of the most talented chefs at work in France, they are members of the three-star elite that created the nouvelle cuisine. Their restaurant at Roanne, near Lyon, has been called the most natural of all the great French restaurants - a place where the magnificence of the haute cuisine goes hand in hand with a convivial atmosphere which, like the brother themselves, exudes warmth and good spirits".

Jean Troisgros died in the 1980s but the family tradition goes on - to visit the Troisgros web site <click here>

Ingredients

150g flaky pastry
3 medium tomatoes (100g each)
2 tbsps virgin olive oil
180g cheese, Fourme du Cantal or Cheddar
1 tbsp tarragon mustard
salt and pepper

Method

  • Roll out the pastry into a round 26 cm (10 inch) in diameter. Place about 20 cm (8 inch) flan ring on a lightly moistened baking sheet and lower the pastry over the centre of the ring. Cut off the extra pastry round the edges with the rolling-pin. Press the pastry down into the corners of the ring so that it does not break when you take it out, and pinch up the edges. Lightly prick the base with the point of a knife and keep in a cool place.
  • Slice the tomatoes across into rounds 1 cm (1/2 inch) thick and discard the top and bottom slices. Taking care not to break them, remove all the pips carefully from each slice. Arrange on a plate, season with salt and pepper and coat with olive oil. Leave them to marinate for 15 minutes, turning them over two to three times.
  • Remove the rind and cut the cheese into slices 6 mm (1/4 inch) thick.
  • Preheat the oven to 180ºC / 350ºF. Spread the mustard over the base of the tart, cover with the cheese and arrange the tomato slices prettily on top. Sprinkle the tomato marinade over all. Bake for 20 minutes in the oven.
  • Let the flan rest for 15 minutes, to allow the filling to set a little, slide it onto a round plate, removing the ring, and cut into four. The flan is best eaten lukewarm, as it will be after resting for 15 minutes although you can serve it hot straight from the oven.

Serves 4

Jean and Pierre Troisgros

 
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