If you don’t know what to do with your leftover meats then this French onion and meat tart will sure come in handy . 🧑🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS:
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🧅🥕INGREDIENTS🥕🧅
Around 300 grams home made short crust pastry see:
but you can also use store bough pastry.
750 grams onions (no red onions)
around half a tablespoon of salt + 1 teaspoon of white sugar ( for the onions)
200 to 300 grams leftover meats (already cooked)
or if you don’t have anything just ham will do.
50 grams butter ( to cook the onions)
1 egg
200 ml pure cream (heavy cream)
a pinch of salt and pepper (for the savory custard)
a grating or two of nutmeg (for the savory custard)
Useful Cookware:
24 cm Tourtiere ( 10 inches low profile pie dish)
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: