Autumnal Tart by Karen Le Calvez

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The Marché des Capucins is a famous market, and as I love marketplaces, I thought to mention this one for those who don’t already know about it.  You can find everything there from clothes to cheese, bread and Spanish charcuterie, BUT it is best known for the freshest shellfish and seafood, as well as the best quality meat, game, etc… 

autumn-tart-3

What I love, is to go on the weekend and have some fresh, good quality, local oysters at ” chez Jean-Mi” with some excellent Entre-deux-Mers white wine. Be aware as it might be…crowded!

It is located at Place des Capucins, near Place de la Victoire.  The market is easily reachable by car, tramway or bicycle as I do most of the time.

 

 

 

Here is a recipe I created with some organic, seasonal, locally grown veggies from the Capucins :

 

Autumnal Flaky Tart

1 puff pastry dough

1 Turnip

1 Celery root

1 Butternut

1 Beetroot

Some Piquillos (Basque bell peppers in jar)

2 Onions

1 tbsp. Vegetable oil

3 tbsp. Balsamic vinegar

 

1)  Cut the puff pastry into the shape desired.  You can make one large tart or you can make several mini tarts. Place them on a non-stick baking sheet.  Bake the dough according to the instructions on package. Let cool down.

 2)  Peel and slice the vegetables the same thickness – approx 3mm.  Blanch them in salted water for 2-3 minutes until tender and reserve.

 3)  Puree the piquillos and set aside.

 4)  Thinly slice the onions, cook them with oil  on low heat until softened and translucent.  Add the balsamic vinegar and continue to cook until onions are caramelized and the liquid has evaporated. 

 5)  Spoon some caramelized onions on the cooked puff pastry, then spread some piquillo puree and finally arrange the vegetables slices on top.

 Can be eaten cold and warm. Voilàaaa ! Bon appétit !

 

Karen Le Calvez is a French Chef and Caterer, who often draws inspiration from living in South East Asia, Thailand, Cambodia and The Philippines for many years. She has studied Thaî cuisine in Bangkok at Le Cordon Bleu school and has two pastry degrees. She has recently developed a gluten free pastry range.  If you would to contact Karen about catering, cooking courses (thai or pastry classes) or to see more of her culinary creations : 
lecalvezkaren@gmail.com, karenlecalvez on Instagram or on Facebook Madeleines Bakery and Karen C. Le Calvez
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