Skip to main content

French Food Friday...Pear, goat’s cheese and walnut tartine


recipe and photo from here


This weeks recipe is coutesy of Gordon Ramsey who says

"I spent three years working in Paris and it opened my eyes to how exciting an open sandwich could be. While friends back home were tucking into jam sandwiches for their tea, I was revelling in wonderful tartines like this. Don’t even think of spoiling your lovely goat’s cheese or ripe pears with cheap bread. Now is the time to splash out on a lovely sourdough or crusty French baguette". 


Pear, goat’s cheese and walnut tartine

SERVES 4
  • 1 baguette or small sourdough loaf
  • olive oil, for griddling
  • 2 pears, eg Williams, quartered, cored and thinly sliced
  • 150g (5oz) French goat’s cheese, eg crottin, soft or ripe, cut into the same number of slices as the pears
  • freshly ground black pepper
  • 4 tbsp walnuts, roughly chopped or crumbled

❶ Preheat the grill on its highest setting.
❷ If using a baguette, slice it in half across the middle and trim off the very ends. Slice each half into 4 pieces to give 8 in total. If using a sourdough loaf, cut it into 8 slices about 2cm (3⁄4 in) thick.
❸ Place a griddle pan over a high heat. When hot, drizzle with a little oil and lower the heat. Add the bread and toast on either side until lightly crisp and golden.
❹ Transfer the toasts to a baking sheet. Arrange the pear and cheese slices alternately on each one. Season with pepper and sprinkle with the walnuts. Grill for 1–2 minutes, until the cheese has melted. Serve immediately.


.....bon appetit à tous, Leeann x

Comments

  1. I love all of these ingredients. I think I will make this tonight! Thanks

    ReplyDelete
  2. You make my mouth water! You know, tartines were first made for kids in France as gouters after school. My maman made them with country bread, a little bit of butter and then she shaved some dark chocolate on top. Super bon!
    The fashion for fancier tartines and mostly salted started in the mid 80s with the opening of new wine bars in Paris and big French cities.
    This tartine seems really yummy. Thanks for sharing.
    Cheers,
    Evelyne

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…