meat-filled pastries
SWEET-SAVOURY
FLAMMEKUECHE
serves 6 INGREDIENTS : •1 flammekueche (Alsatian tarte flambée, or “flame cake”) •0.75 L (3 cups) red wine •120 g (1 ¼ cups) icing sugar •1 star anise •1 cinnamon stick •1 vanilla bean •6 smaller-sized pears (of the Comice variety) INSTRUCTIONS : •In a saucepan, pour the red wine, add the sugar, spices and previously scraped vanilla bean, then bring to a boil. •Wash and peel the pears. Place them in the saucepan and leave to cook on low heat for about 1 hour, turning them regularly. •Slice the pears into thin strips. •Cook the flammekueche according to package instructions and cut it into several pieces. •Place a spiced wine-flavoured pear strip on each piece.
ZUCCHINI,
HAM AND GOAT CHEESE QUICHE
serves 4 INGREDIENTS : •150 g (5 oz) cooked ham pieces •200 g (7 oz) puff pastry •1 zucchini •1 onion •200 ml (7 oz) 15% cooking cream •150 g (5 oz) fresh goat cheese •3 egg yolks •Salt and pepper INSTRUCTIONS : •Preheat the oven to 180ºC (350ºF). •Line 4 small pie pans with puff pastry. Prick the base with the tip of a knife. •Wash the zucchini and grate it coarsely. Mince the onion. Set aside. •In a bowl, combine the cream, goat cheese and egg yolks. Season with salt and pepper. Incorporate the pieces of cooked ham, shredded zucchini and minced onion. •Pour the mixture into the pie pans. •Bake in the oven for 20 minutes. •Unmold after baking. •Serve hot or cold with a green salad.
QUICHE BITES WITH RED PEPPER,
CUCUMBER, KIWI AND MASCARPONE JELLY
serves 4 INGREDIENTS : •1 big quiche •1 red bell pepper •5 ml (1 tsp.) sugar •1 ½ gelatin sheet •200 g (7 oz) mascarpone •Juice of ½ lemon •2 kiwis •½ cucumber •A few poppy seeds •A few wasabi peas INSTRUCTIONS : •Wash the red pepper, remove seeds and cut into pieces. Cook the pieces in 160 ml (5 oz) of sugar water for at least 10 minutes. Drain and mix in a food processor. •Plunge the gelatin sheets in a container with cold water, then wring gently to remove excess water. Incorporate them to the sweet pepper coulis. Mix well until completely dissolved. •Divide the mixture into four verrine glasses and refrigerate for at least 3 hours, allowing for the jelly to set properly. •In a container, mix the mascarpone with the lemon juice. •Wash, peel and dice the kiwis and cucumber. •Spread a layer of mascarpone and a few diced cucumber-kiwis over the sweet pepper jelly. Sprinkle with a few poppy seeds and crushed wasabi peas. Refrigerate while the quiche is warming up. •Heat the quiche according to package instructions. •Serve the hot quiche with the chilled verrine glasses.