I love to meet and greet with likeminded people in the food sector, discover and learn from the places I go to. Honestly Paris never fails to impress, its vibrant food scene being a constant inspiration for me; I recently came across the very talented Catherine Kluger. A former lawyer turned tarte guru, Catherine decides to leave her legal job, in order to totally focus on the sweet & savoury art of French pies, initially thanks to the help of pâtisserie consultant Nicolas Bernardé. Whether quiche lorraine, carotte-citron confits or courgette-feta-crumble au parmesan, these tartes are a head turner, and her factory is a step into paradise.
Why pies? "Because it's easy, useful and practical. Because they are part of French culinary heritage. Because, deep in our memory and our taste buds, lies the taste of a pie. Additionally, they can be easily adapted to urban nomadic life". Mrs. Kruger signed multiple deals over these past few years with French Marabout editions, publishing four books revealing the underside of her recipes, while keeping her store open and running and keep being a busy mom of three. What's more, she's been heading pop up restaurants, collaborating at hundreds of events, and she even managed to launch a Parisian food-truck. I call that the feminine French art of martyrdom.
This lady speaks to us through food, a language that we are all willing to learn. And the Tartes Kluger are, oh, so luscious. Flavour is deep, complex and utterly compelling. What's more their taste is an incredible barometer of the ingredients' authenticity. And the fact that it doesn't take any more than buying her latest book in order to reproduce some of these beauties, makes it a joy. I'm a huge fan of quiches, and I'm always on the lookout for new ways to interpret this traditional dish. For a picnic, a quick lunch, or a earthy party, these tartes are just the perfect fix. I love to have my cake and eat it too along with a warm, comforting soup. Catherine uses organic flours for the pie base and, I must admit, the overall taste does thanks for it.
For a few weeks more, until February 8th, as a result of a collaboration with natural store Sol Semilla, Katherine is snipping in her pies all kind of seeds @ her store at 15, rue Trousseau. The whole idea is to restore vitality and energy with a great powered menu. This, for me, is the magic ingredient here. We are in total healthy territory. Even if, it would be more accurate to say, superfoods heaven. And then there's the sweet version. Yes, I know we are still in the detox month for excellence, yet...every rule gets broken when things are brilliant. On with the dance.
For a flexible and elastic dough:
- 250 gr. strong white bread wheat flour
- 185 gr. very cold dairy unsalted butter
- 25 cl. whole milk (warmed up)
- 1 egg yolk
- 1 pinch of sea salt
- 1 tsp vanilla sugar
For the cream:
- 225 ml of whole milk
- 2 egg yolks
- 45 gr. caster sugar
- 15 gr. of cornstarch
- 1 pinch of salt
- 1/2 tsp Indian chai spices
- 30 gr. dairy unsalted butter
Start with the dough: first of all, mix flour and salt, then add the vanilla sugar. Cut the butter into small pieces. With your fingertips, roll it delicately into the flour until it becomes nice and sandy. Keep your hands cool so not to heat up the butter: it should melt as little as possible. In a small bowl, mix the beaten egg and the milk with a fork. Dig a small well in the sandy mixture, pour the beaten egg in. With the flat of your hand, form a homogeneous dough by working the ingredients very cautiously.
Wrap the dough with plastic wrap forming a ball and let it rest in the refrigerator for at least one hour. After that, flatten the dough by tapping it with a rolling pin. Flour the work surface and roll out the dough until greater than the size of the mold disc. Gently pick the dough with a fork. Generously butter the mold and let the dough stick to its entire perimeter. As it is, let it rest for at least 30 minutes in the refrigerator. Preheat the oven at 170°. Line the pastry with baking paper, ideally cut into circle. Place on some dry beans and precook the pie for 35 minutes at 170°. Then free the pie from its shell. Brush it with some egg wash and put it in the oven for three further minutes, in order to dry the gilding and thus make it solid before garnishing it.
Preheat the oven at 210°. Realize the custard: heat the milk, then pour a small amount of whipped eggs with sugar, spices and cornstarch. Pour this mixture into the hot milk and stir until the cream thickens. Pour the custard in the precooked pie shell. Bake it for 10 minutes at 210°, just the time for it to color nicely. Let cool completely before serving. It's better to make this dessert ideally the day before.
With love and flan,
* This recipe is taken from the book "La Fabrique des Tartes" by Catherine Kluger.