A simple quiche, with a bouquet of two mushrooms.
Eringi, (cultivated pleurotes).
With a little red onion.
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).
Fallen apple leaves on Autumn pie leaves…
Let’s make a boudin blanc (white pudding sausage).
It’s flavored with :
The sausage slices turned into flowers, painted gold (egg yolk).
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.
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.