Champilège 4 : maitake quiche

A simple quiche, with a bouquet of two mushrooms.

Eringi, (cultivated pleurotes).

Maitake.

With a little red onion.

Tarte croustillante au boudin blanc

Ideal season for a sausage apple pie. Yes, really and that’s a delicious delicate and light dish.
Tarte croustillante au boudin blanc (crispy pie with “white pudding” sausage).

Let’s turn the wheel of 4 apples :
early fuji (早生ふじ- ほのか)
jonagold,
akibae,
toki…

Fallen apple leaves on Autumn pie leaves…

Let’s make a boudin blanc (white pudding sausage).

It’s flavored with :

awabitake (abalone mushroom)

The sausage slices turned into flowers, painted gold (egg yolk).

Baked.

Autumn colors (1) : Pumpkin crust

A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.

Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.

Then I baked them at 160 degrees, about 30 minutes.

A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.

Tarte automne-été aux trois fruits (Summer-Fall triple pie)

Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

Pâte sablée.

Poires au vin (drunken pears).

Figues fraîches.

Caramel coated walnuts.

You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

Caramelized onion polentart

A golden version of the pissaladiere, the onion and anchovy tart from Provence.

I add a second polenta tart crust left from when I baked this tarte polenta.
I’ve painted it with olive oil, baked it.

Garnished with onions cooked till brown in the olive oil from a can of anchovies with a little garlic. Garnished the crust. Added red chili and a few anchovy filets. Re-baked briefly. Decorated with green olives and thyme. You can make it without anchovies if you add a little soy sauce to the onions.

Cut when it’s cooled. I eat it at room temperature, and in this season that means warm.