November 2012 – Page 4 – Myfrenchkitchen

I am very rarely inspired by a recipe. It almost never happens happens that I eat something great and I want the recipe. Of course I enjoy it, but my true inspiration to create a recipe comes from “things” of everyday life. At the moment I am inspired by colour. Every day as I watch nature, I witness colours deepen and darken, fade and disappear. I am mesmerized by the dark of wet wood.. the doors, the windows, the wood piles along the country roads ready for winter fires, the deep beiges of dry fields, the soft creams of the sheep grazing the green hills..and then I remember that recipe saw in a magazine, or the one I tasted at a friends home, and I’m inspired to create the same. This time – A chocolate mendiant tart I saw in a magazine at the hairdresser. I can’t remember the magazine, or theexact ingredients, except for the addition of the Nutella and the icing sugar roasted nuts. And yes, the chocolate colour perfect to accompany the browns I see around me. And the taste..perfect for the cold rainy days..or any other day!

Une Pincée de fleur de sel:

I used orangettes(candied orange strips). See crystallized orange strips how to make them. It is worth making them yourself to buying those tasteless ones in the supermarket.
Other dried fruits I used: Dried figs cut in slices and dried cranberries.
Nuts I used: Freshly shelled walnuts and pistachios.
I didn’t use a sweet pastry, because the chocolate is sweet enough.
This dough is enough for 2 tarts. I always make a double quantity so I have a spare pastry ready to roll out in the freezer.
Consider using this pastry recipe..Omit the cheese, thyme and peppercorns in the recipe. It is much more buttery, delicious of course, but also richer.
Leave the tart/tartlets to stand for a day to develop flavor.
It is important to leave the dough to rest. I always leave my dough overnight, it prevents shrinking. This time I was too hurried and in the photo you can see the result..shrinkage!

..an old dilapidated, but charming door contrast beautifully with white stone walls..

..typical Corréze country-with light cream stone houses and dark roofs, dark shutters, rusted barn equipment, nestling in the green hills..

green Corréze hills with brown soil prepared for new fields, dry cornfields of the past season and stark, late autumn trees..

..happy, creamy white sheep roaming the green hills..

..two friends, a familiar Corrézien sight..

..this is a time of year I love to sketch. At the moment, I am truly inspired by the browns and the shapes, especially those of leaves, branches and everything else I find on my walks..

..the stacks of wood ready for the fast approaching winter..

Autumn asks for rustic food. Because some days are sunny and mild, meals can still be enjoyed outside and as such a homey, rustic meal can add warmth and cosiness. A rustic meal also falls in step with the colours of the season, as the pumpkin tart shows. So what can be better than being right in the spirit of the season!

***Errata: 3. PASTRY: .. “Use a bit MORE water if too dry and add more flour if needed…”

Une pincée de sel:

Sweet potatoes are just as good instead of pumpkin..treat the sweet potatoes the same way.
Use wholewheat flour instead of plain flour.
Drizzle some herb honey over the pumpkin just before serving, or caramelize the pumpkin with some honey.
Make individual servings of tartlets instead of one large tart.
Use leeks instead of red onion.

..ingredients..

..and autumn gives us umber and sienna..

When I think of winter think of black and white, grey, mystery, design.. Spring makes me think of flowery pinks, blues, lavenders, whites..In summer it is the exuberance of reds and yellows, that come to mind… Autumn gives us siennas and umbers, rich, embracing us with its warmth. I always think that it is the season for artists.