Featured Article · Recipes

Fall Favorites…Pear & Camembert Tartlette

During the week, I sometimes get the opportunity to drive to the “countryside” to do a lesson for a client who prefers to work at home. As much as I enjoy teaching, I also enjoy the quiet time in the car… driving through the villages & taking in the changing landscape.

Driving the same village roads this past year, I’ve witnessed the colors change from winter, to spring, and now to fall. And while it’s hard to beat the vibrant wildflowers that crop up in the springtime, the changes to the hills, trees, and vineyards are pretty spectacular this time of year. Of course there’s the browns, yellows, and oranges… but the bright red leaves on the grapevines are what really caught my attention this week. Just beautiful.

And I’ve started to think in a “seasonal way” about cooking too.  Before moving to France, I never paid much attention to what was in season. Everything moved so much faster, food included, and now I find that people here are quite obsessed with what’s best to be cooked in which season. And please oh please don’t try to serve a French person something that’s out-of-season (ie. frozen… or a month overdue) because you’ll certainly hear about it… and fast.

Here is the first in a fall recipe series which I dug out from an ever-growing pile of food magazines. I baked this last night and served it with a light green salad (topped with a few carrot shavings) and some Chardonnay. It’s meant to be served as an entrée but I think we managed to turn it into a main dish… by eating two tartlettes each. And this may just be my new favorite tart… easy to make, just a hint of sweetness, and very, very cheesy. Enjoy!

Tartlette Poire-Camembert

Ingredients:

1 roll of pastry dough (or make your own here)

2 firm pears

1 camembert

4 eggs

3/4  cup crème fraîche or sour cream

1 tablespoon of butter (salted)

salt & pepper

Directions:

1.  Preheat oven to 350°  F.  Divide the pastry dough and shape it into 6 individual tart molds.  Poke the dough several times with a fork.  Cut the camembert in strips.

2.  Peel the pears and cut them into strips.  Melt the butter in a saucepan and sauté the pears for a 3-5 minutes.  Put aside.

3.  Beat the eggs and add the sour cream, pepper to taste.  Pour the mixture into the tart molds.

4.  Place the camembert in the molds, and top with a few pear strips.  Bake for 30 minutes and serve warm.

recipe credit:  Vie Pratique Gourmand 
 
 
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12 thoughts on “Fall Favorites…Pear & Camembert Tartlette

  1. All I can say is yummmmmmm! I love camembert and would probably eat it every day if allowed. 🙂 So happy I found your blog, I am in love with Provence…it’s the best place I’ve been, to date.

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  2. Oh my gosh, this recipe looks delicious, and easy. I can’t wait to try it! I have been thinking a lot about seasonal purchasing and eating of produce. Here in So. Calif., we are blessed to have so much produce, but my local supermarket has the seasonal items mixed in with items shipped from all over the world, so I never know what isn’t seasonal to our area. We don’t have the great markets you have in France.

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    1. Hi Karene, Well, I grew up in So. Calif. so I know exactly what you’re talking about… it’s all a bit confusing and I never knew what to buy and when. It’s true that France has great markets (Italy too for that matter) and it’s much easier to buy what’s in season…plus all the magazines & ads are telling you what to get! Also, there’s the price…which at the open air markets is really a lot cheaper than in the US… but that’s another post altogether! Thanks for your comment.

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  3. The little tarts look & sound devine! We don’t always have immediate access to fresh seasonal produce.Sometimes you will get lucky at the markets or be lucky enough to find some little gems while out driving .At least our supermarkets tend to tell us what is in season & also what has been grown in Australia.
    Thank you as always for your wonderful blog,it is lovely to be able to share in the beauty you get to experience.

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    1. Thank you Sky…and glad to hear they help you out a bit with discerning seasonal produce in Australia. I’m coming up on my 3rd year here and feel like I’m just starting to get the hang of it. Merci for your kind comment about the blog, it’s very nice to know that people are reading and enjoying the posts.

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  4. The changing light in autumn is what does it for me. I think it’s a Mediterranean thing, but the light is golden in autumn there. I’ve never noticed it anywhere else. I never thought about eating with the seasons before moving here either. It’s becoming more popular in the States now, I think, but here in France it’s akin to a rule.

    This looks fabulous, I don’t think I’ve ever seen a tart like this with eggs. It’s like a sweetish-quiche. Have you tried it with endives? My husband makes a great tart with Camembert, endives and either pears or apples.

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    1. The light is really great here… how is it for you up north? Things are cooling down a bit but looks like we still have a few sunny weekends to come…

      Funny enough, the tart wasn’t very sweet at all…I expected more. Maybe it’s the fact to use the salted butter, but we just had a hint of sweetness from the pears. I’d like to try a sweet pear tart next… have more than a few recipes kicking around!

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  5. Dear Tuula, this tart sounds SO delicious!! I love pears and cheese together. 🙂 I’ll be making a pear pie this afternoon, and have just enough homemade cheese from a friend of mine to go with it. Thank you for inspiring me. 🙂 xo

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  6. One of my favorite things about going to the market in Vaison-la-Romaine is to see the change in seasons exhibited so clearly with the fruits and vegetables that are displayed by the various vendors. This past Tuesday, we saw tables full of mushrooms, especially cepes, nuts, chestnuts, pumpkins and fall root vegetables. I wish we had markets like that year around in California. While we have some very nice markets, we never see the piles of mushrooms or chestnuts like we do in Provence.

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