Recettes - Pies & Pizza

Onions and cherry tomatoes pie

- Preheat the oven (400 F)
- Peel and chop the onions
- Wash the cherry tomatoes and cut in half
- Peel and chop the garlic cloves
- In a frying pan, brown the onions in olive oil with salt and pepper over low heat for 15 mins
- In a second frying pan or skillet, sauté the tomatoes (curved side down) with the garlic, basil, salt and pepper in a little olive oil over low heat ( do not stir too much)
- Pit the olives and chop coarsely
- Line a pie plate with the pastry
- Spread pesto on the pie shell
- Cover with a layer of onions
- Then place the cherry tomatoes, using a large spoon, trying to put maximum convex side up
- Arrange the anchovy fillets into stars
- Sprinkle with chopped olives and thyme
- Bake in a hot oven for 30 mins
- Serve with a green salad

Onions and cherry tomatoes pie

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Caramelised chicory and goat cheese tarte tatin

- Prepare chicory by removing the outer leaves and removing,  with a knife, the biggest white core (considerably reduces the bitterness of chicory)
- Cut chicory, in the direction of length, into 2 or 4 depending on the size of the chicory
- Melt 2 tbsp butter in a pan, add the chicory, salt and pepper and cook over low heat, covered for 40 minutes. (chicory must turn to  "translucent", if not extend a little cooking)
- Stir occasionally, making sure that the chicory do not come off
- A few minutes before the end of cooking, sprinkle with balsamic vinegar
- Preheat the oven (400 F)
- Cut the log of goat into thin slices
- Coat a cake pan with liquid honey
- Sprinkle with thyme (1 tablespoon)
- On the liquid honey, arrange nicely chicory (like a star)
- Divide the goat cheese
- Sprinkle fresh thyme (1 tablespoon)
- then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges
- Bake in a hot oven for 20 minutes
- Remove from the oven, wait a few minutes
- Put  a plate on top of the pan, then quickly, carefully and confidently turn it out

 

Caramelised chicory and goat cheese tarte tatin

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Pie with Pear and Roquefort cheese

- Preheat the oven (170 °) for 15 minutes
- Pre bake the puff pastry  for 10 minutes
- Drain the pears and cut into slices. Set aside
- Mix the hazelnuts for a few seconds
- Mash the ricotta in a bowl with a fork until it becomes creamy
- Add eggs, mixed nuts and mix thoroughly
- Salt and pepper and lay with a little milk if the mixture is too compact
- Remove dough from oven and reduce the temperature to 150 °
- Pour the mixture over the pre-baked dough
- Then arrange the pear slices over and finished with the crumbled cheese
- Bake for 35 minutes (150 °)

 

Pie with Pear and Roquefort cheese

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White pudding pie

- Preheat the oven (350 F)
- Roll out the shortcrust pastry on a lightly floured surface and fit it into a tart pan with a removable fluted rim
- Prick the shell with a fork
- Peel and chop the onions
- Peel apples and cut into small cubes
- Wash the potatoes, peel and cut into pieces
- Cut the sausages into thin slices
- Cook the potatoes in the microwave
- In a skillet, sauté the onions over low heat in butter for a few minutes
- Add the apples, brown sugar, salt, pepper. Stir and cook over low heat for ten minutes
- Add the cooked potatoes, the sausage slices and pepper, and cook a few minutes
- Put the mixture evenly on the dough
- Sprinkle with grated Parmesan
- Bake in hot oven for 35-40 mins

Serve with a green salad

 

French White pudding pie

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Minced Beef Quiche

- Preheat the oven (400 F / 200 °)
- Line a pie plate with the pastry
- Peel and chop the onion and garlic
- In a skillet sauté onion in olive oil for a few minutes
- Add the ground meat, garlic, oregano, salt, pepper and cook, stirring occasionally, until the meat has turned brown in color
- In a bowl, beat together the eggs, cream, Parmesan and a little salt and pepper
- put the ground beef mixture on the pastry
- Cover with egg mixture and bake in hot oven for 30-40 mins

Serve with a green salad

 

Minced Beef Quiche

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Eggplant and pesto tart

- Preheat the oven (350 F / 180 °)
- Wash and cut eggplants into thin slices
- Precook eggplant slices in the microwave for 10 minutes until the slices are soft
- Cover the baking tray with parchment paper
- Place the pastry on the baking tray
- Spread the pesto leaving 1 inch (2,5 cm) around the edges
- Arrange the eggplant slices on the dough
- Put a little olive oil in a glass and, using a brush, brush lightly eggplant slices
- Brush the edge of the dough circle with beaten egg
- Sprinkle with pine nuts and give some pepper mill tower
- Bake in a hot oven for 30 minutes

Eggplant and pesto tart

Eggplant and pesto tart

Eggplant and pesto tart

Eggplant and pesto tart

Eggplant and pesto tart

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White camembert Pizza

- Preheat the oven (200 °)
- Roll out the pizza dough
- Peel and chop the onions
- In a skillet, sauté over medium heat minced onion with salt and pepper in a little olive oil for about ten minutes until the onions are translucent
- Spread a layer of cream leaving a 3/8 inch border around the edge
- Then put a layer of onions

- Divide the camembert cheese cut into strips and bacon cut into small pieces
- Divide mozzarella
- Sprinkle with oregano and pine nuts
- Bake in a hot oven for about ten minutes until the dough begins to color

 

White camembert Pizza

White camembert Pizza

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Smoked Herring Pizza

- Peel onions and slice
- Put the olive oil, chopped onions, salt and pepper in a pan or casserole
- Stir and cook over low heat for about 30 minutes until onions are golden
- Peel the potatoes, cut them into pieces and cook them in the microwave
- Preheat oven (410 F / 210°)
- cover the baking tray with baking paper
- Place the dough on the baking sheet
- Place a layer of onion over the dough, leaving a 2-inch border around all the sides
- Distribute the cooked potatoes cut into slices and smoked herring cut into pieces
- Arrange the olives and the chopped mozzarella
- Sprinkle with oregano and pepper
- Bake in a hot oven for 15 minutes

 

Smoked Herring Pizza

Smoked Herring Pizza

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healthy Smoked salmon pie

- Wash the zucchinis, slice both ends off and grate
- Wash the bell peppers, remove seeds and cut away white veins. Then cut into small squares
- Peel and chop the onion
- Peel and chop the garlic clove
- In a skillet, sauté the onion in  olive oil for a few minutes
- Add the grated zucchini, diced bell peppers, chopped garlic, parsley, thyme, salt, pepper and mix
- Simmer over low heat, uncovered for 20 minutes, turn off heat and let cool
- Add the goat cheese cut into small pieces, the egg white and mix
- Preheat the oven (320 F)
- Cover baking sheet with parchment paper
- Overlay 4 sheets of brick pastry
- Remove the smoked salmon slices on brick sheets
- Cover the mixture with zucchini
- Finish with 4 sheets of brick
- brush top of pie with egg yolk
- Bake in hot oven for about 40 mins


Tips & Suggestions

also very good substituting goat cheese with mozzarella

 

healthy Smoked salmon pie

 

 

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Spicy tuna quiche

- Preheat the pan (350 F)
- Place the pastry in a pie plate and prick the bottom with a fork
- Peel the onions and chop them finely
- Sauté the onions in olive oil for a few mins
- Add spices, raisins, salt, pepper and cook on low heat,  stirring regularly, for ten minutes,
- At the end of the process cooking, add the coriander and reserve for later
- In a bowl, mix together the milk, cream, beaten eggs, salt, pepper
- Drain the tuna
- Spread the onions over the pastry
- Crumble over the tuna
- Pour the egg mixture
- Bake in a hot oven for 40 mins


Serve with a green salad

 

Spicy tuna quiche

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