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Tomato Tart Tatin for Two!

I’m not a major fan of Valentine’s day, it’s just so cheesy. I think love should be celebrated every day. :-) BUT I do love making themed things to eat for it (oh I know that’s super cheesy too, eh, who cares!)! Like this Tomato Tart Tatin for Two! Perfect to share with good friends or your amour, as you can size it to be as big or small as you like! I made a version of it over the summer at Chateau de Gudanes and have thought about it ever sense because it is beyond easy to make and so delicious!! The only thing that takes a bit of time is cutting the tomatoes into heart shapes, but that’s fun, so no big deal. ;-)

A huge thank you to Cara at le 5eme Etage for being photographer!

HeartsCuttingBoard

Just a note: This recipe would be a good one to hold on too for the summer months when tomatoes are in season. I just loved the idea of red for a savory tart so I used the best ones I could find!

Start by cutting in half and roughly scooping out as many tomatoes as needed to completely fill, when placed side by side, a tart pan. Save these in a bowl to conserve some of the liquid to make a sauce later. Roma tomatoes are best for theme-ing the tart because they already have an oblong shape, but when doing this at another time any in season tomatoes will work!

I cut a V-shape at the top while cutting out the core, and then a bit off the sides to fully commit to the heart shape.

PreparingTomatoes

ScoopingOutTomatoes

Melt about a tablespoon of butter and a good glug of olive oil in a saute pan and then place the tomatoes in the pan skin side down to soften over medium-low heat.

TomatoesSaute

When soft, transfer to your tart dish of choice! Mine has a removable bottom, so I lined it with foil just in case. The tomatoes should be as close together as possible.  TomatoesinTart

In the pan add about a 1/2 tablespoon of brown sugar, a teaspoon of red wine vinegar, and two tablespoons or so of the reserved tomato juices from scooping out the tomatoes earlier. (If you’re making a larger tart, double this amount to end up with more syrup goodness) Reduce until syrupy and pour over the tomatoes in the tart dish and top with basil, oregano, thyme or a mixture of herbs.

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Top with puff pastry that has been cut with about a centimeter overhang. Tuck in around the tomatoes or fold like in the photo below, pressing in around the sides.

puffpastry

Prick with a fork to release the steam then bake at 350F or 180C for 25 to 30 minutes depending on the size of your tart. Allow to rest about 10 minutes, place a flat plate on top and flip!

Valentines Day Tomatoe Tart Tatin

Tomato Tart Tatin

Tomato Tart Tatin

tomatoes (enough to fill your tart dish when cut in half)

herbs (basil, oregano, thyme or a mixture)

1 tablespoon butter, unsalted

1 tablespoon olive oil

1 teaspoon red wine vinegar

1/2 tablespoon brown sugar

frozen puff pastry, thawed

Preheat oven to 180C or 350F. Cut the tomatoes in half and roughly scoop out the inside. Reserve the scooped out portion in a small bowl. Cut the tomatoes to look like hearts. In a saute pan, heat up the olive oil and butter. Place the tomatoes in the pan, skin side down and cook over low to medium heat until soft.

Remove from pan and place in a tart dish skin side down as closely together as possible.

In the pan, add the red wine vinegar, brown sugar, and about 2 tablespoons of the reserved tomato juice. Reduce stirring until a syrup forms. Pour over the tomatoes and sprinkle herbs on top.

Cut the puff pastry to fit with about a centimeter overhang. Place over the tomatoes and press into the sides. Prick with a fork and bake for 25 to 30 minutes until the puff pastry is cooked.

Let cool about 10 minutes. Then place a flat plate on top and flip! Top with more chopped herbs for a pop of color and enjoy!

Happy Valentine’s Day!!

 

09. February 2016 by Molly
Categories: Uncategorized | Leave a comment

My Stay at Chateau de Gudanes

The address simply says Chateau de Gudanes and the tiny 49 person town it’s located in. No number, just an assumption that the mailman knows the way.

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Continue Reading →

08. October 2015 by Molly
Categories: France, le tour de france, Travel | 36 comments

Renting an Apartment in Paris

Since starting to post about living in Paris, one of the most frequent questions (besides the language) that I’ve gotten is about renting an apartment. I can honestly say it was the hardest part of living abroad for me. I ended up moving 4 times in one year and looked at a ridiculous amount of places with little to no success.

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Now that I’m moving back for another year it’s allllll coming back. The stress. The small panic attacks. Not knowing where I’ll be in a month. Here are my best tips (hopefully I can take my own advice and find something):

– If you are going to school in Paris, check with the school on lodging options. I found out that Le Cordon Bleu had a person whose job it was to help find apartments for the students. There was even a list of different people you could contact who rented out their places to LCB students.

– Stick with agencies. The agency fee stinks. yup I know. But especially when you are searching from abroad the safest way to guarantee that you will have a place to stay when you arrive is to go through all the necessary paperwork. Agencies that are used to working with non-Frenchies are: Lodgis, ParisAttitude, and Paristay. If you feel like your French is up to par sign up on Seloger. This is an online site where agencies will post new apartments. (This is what I’ve been using but since I’m not in Paris physically and able to run into the agency as soon as one I like posts, I haven’t had any success so far.)

– Prepare your dossier. This will be a little different depending on your situation. Check with the agency for the exact specifics but it will probably be something like this:

  • Piece of identity (passport)
  • Document justifying your stay (school acceptance, work engagement form).
  • Proof of income: To prove you can pay for the apartment by yourself…work contract or letter from employer, last three pay stubs, last income tax. If you can not show proof of 3x the rent in income, a guarantor (preferably French) who would provide the same items, or a bank guarantee (not preferable but essentially a certain amount of rent is “frozen” in your French bank account for a certain amount of time. The owner can access these funds if you are unable to pay rent).

– Look in more unconventional places. Sabbaticalhomes rents and house swaps with students but also professionals. The American Church in Paris lists daily new apartment and employment offers.

– The best/easiest way to find a place: know someone who is moving out of theirs, and snag it! The landlord usually asks the person who is leaving if they know someone that they would recommend to take the apartment. (This is all good and well, but it’s all about luck and timing.)

– Consider booking a short term stay through AirBnb and looking when you arrive. This will allow you to walk around the area where the potential apartment is, hopefully see the inside, and maybe even talk with the owner.

My sincerest best of luck wishes are being sent your way. It’s certainly a jungle out there…

To read up on my previous apartment posts, check out the below:

The Hunt.

Un Coup de Chance?

Mon Nouvelle Appartement

Moving Moving Demenage.. Encore! yay.

Appartement Drama~ The backstory to my trip to Brussels

 

Have any tips for finding a place in Paris? List them below in the comments. :-)

18. September 2015 by Molly
Categories: paris | 1 comment

Lucien and the Horse Tale

I came back from a rainy walk around the nearby villages one day and bumped into my now good friend Lucien- a French man of a distinguished age who told me one day that he was going to chainsaw some lumber later that afternoon and another day that he was painting a house. yup.

Chateau Verdun

Him, his German friend and the Australians from the Chateau had just finished a heart stopping, grueling match of tennis and were about to celebrate over a bottle of champagne. I got pulled into the mix and we were soon sitting around a table which about halfway into the bottle of champagne turned into Lucien and his friend telling a myriad of different tales- the ones where you just wait for the ridiculous twist at the end. Somehow we decided that this was going to be a French lesson so my job became translating the stories to English or retelling them again in French. Unfortunately my translations would always fall short at the endings leading to mass confusion, hilarity, or just blank stares and desperate explanations. :-D

Here’s one of my favorites:

There were two brothers. When one brother got something, the other brother had to have it as well. For example, they both had homes and each had a blond wife. One day one of the brothers decided he was going to buy a horse so of course the other brother decided he would too. So two horses were bought. As they were bringing them home they started discussing how they would tell them apart. One brother suggested cutting off an ear. No no the other brother said – we should cut off one of the horse’s tails. After much thinking one of the brothers said- how about you take the white one and I’ll take the black one.

hardy har har! groan.

I won’t recount the others because they were just as bad or worse than then one above, like the one about a gorilla at a zoo.

Lucien at the Market

Lucien and I at the village market.

 

11. August 2015 by Molly
Categories: France | Comments Off on Lucien and the Horse Tale

The Nectarine Tart Story

The beginning of the Nectarine tart story has to start with a quick lay of the land. Currently I’m helping at Chateau de Gudanes which is situated in a tiny 344 person town. They know the exact number of people and that it might increase to 346 soon. Monday in little bitty towns in France are much like Sunday, except it’s kind of a tease. Where as you know that everything on Sunday is closed, well on Monday everything is open as normal except the one place you have to go- the grocery store.

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This might have lead to me becoming the subject of discussion for an hour around town when I walked down the mighty hill into the town square in a rather cute sundress in the height of lunch hour; subsequently standing there gapping because not only the grocery store was closed, but also my second choice the Tabac (small gas station like store), and my third, the boulangerie. My thought was for the boulangerie I could walk in and say you’re croissants are the best in town (har har) … I’m in a bit of trouble, trying to make a tart as refreshments for an interview, and I need something n’importe quoi! that could top it! Then my hope was that he would completely understand being a fellow baker and sell me a little cream or something.

But I’m not yet on little town French time and everything was on the normal two hour lunch break and not set to open for another 30 minutes and I was on a time limit- the interview started right now. I slowly started back towards the hill resigned to the fact that the tart would just be a plain tart, and then slowly stopping as I passed the one and only restaurant in town that was bustling. hmm! I walked inside to where I was then ushered back outside by a rather suspicious waitress. Not having time to prepare my French, the exchange went something like this “I made a tart for an interview for a magazine (but I could have said store because the words are so similar)(but I couldn’t think of the word for newspaper!). Do you have some creme fraiche?” That’s all I could muster which garnered lots more suspicious glances and debating with another waitress then much going back and forth between the kitchen and the dining area. It was quite the scene. hehe

I did leave though with a glass from the restaurant full of cream from the region that had been carefully wrapped in plastic. But it doesn’t stop there, of course I ran into someone I knew, an older French gentleman, who asked me in French “Are you going up to the Chateau now? With just that?” Why yes…why yes I am!! I’m quite scandalous. ;-)

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The nectarine tart in question was fairly simple because I was running super low on ingredients. Simple sweet pastry crust par-baked, a bit of plum jam made at the Chateau last summer brushed on the bottom, then nectarine slices arranged on top, skin side down, and coated with browned butter. Popped in the oven for 30-35 minutes until the nectarines were soft but not broken down, and the tips were just starting to brown.

ps- after all that they didn’t end up using the cream, but the newspaper writer did want to mention the cooking classes we will hold at the end of July.

pss- I made another tart to take down to the restaurant as a thank you the next day- a little tart legere au citron. The Chateau is now worried that the restaurant might steal me.

 

 

29. June 2015 by Molly
Categories: France, tart | 1 comment

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