Nice video and recipe as usual so thank you! :) I have done something similar. I blind baked the puff pastry on the bottom rack for 5-6 minutes because I like a crustier bottom (just my preference). I melted gorgonzola (about the same about as you used) with a bit of Gruyère and drizzled it on, and I added some finely chopped tops of green onion in the mixture. It was very nice. :) Cheers from Montreal, Canada.
I'm planning on making quiche tomorrow, well I do have puff pastry so maybe I'll make a tart instead. :-) I like that you layer everything into the pie shell before adding the custard. Clever! I also didn't think of placing it on the lower oven rack. I'm eager to get started. Thanks Stephane!
Can you do me a huge favor and get your hands on a tourte au riesling from boucherie charcuterie Diebold & fils in Drusenheim, and make a copycat recipe video? I live in the US now and that is one of the things that I miss the most (along with their ragoût Espagnol and their boulettes de veau à la creme) 😢 (and just to be clear the tourte is not a traditional tourte they just call it that but it's creamy inside, not dry!)
Depends how high quality/price you want. Aldi has a Gorgonzola Dulce that I really quite like.. Piedmonte's definitely stocks it, and I'd be very surprised if there wasn't any in the dairy hall at the Vic Markets
Serrano ham is Spanish, not Italian. The most well known Italian equivalent is Parma. (Which is better because it doesn’t usually contain nitrates - unlike Serrano.)
Nice video and recipe as usual so thank you! :) I have done something similar. I blind baked the puff pastry on the bottom rack for 5-6 minutes because I like a crustier bottom (just my preference). I melted gorgonzola (about the same about as you used) with a bit of Gruyère and drizzled it on, and I added some finely chopped tops of green onion in the mixture. It was very nice. :) Cheers from Montreal, Canada.
What a great channel, seriously, everything he cooks looks just amazing and he explains in a very simple, yet efficient way.
I appreciate that!
I really like how you address mistake corrections. I find, that salting the eggs before mixing with ingredients makes for a better result. Thank you!
I'm planning on making quiche tomorrow, well I do have puff pastry so maybe I'll make a tart instead. :-) I like that you layer everything into the pie shell before adding the custard. Clever! I also didn't think of placing it on the lower oven rack. I'm eager to get started. Thanks Stephane!
let me know how it goes
I can't wait to try this! So easy! Eggs, ham, and I love Gorgonzola cheese! So simple and yet elegant. OMG it really puffed up like a souffle almost!
How about having the puff pastry in the oven before adding the filling?
Well, it puffs, no place for filling lol
Amo la gorgonzola 😀👏
Ooh la la, Chef! This looks fantastic! My children & I love to watch your videos... for the food... & to practice our French accent! Merci.
thanks a lot
Thank you for the video, what would be the amount of cream if not using yogurt? Can the amount of cream be changed as wanted?
That looks amazing.
I do love blue cheese and that tart looks great. Cheers, Stephane! 👍👍✌️
pleasure
That is amazing. Thanx for that recipe!
Mix blue cheese with mascarpone... Marvelous...
Nice 👍
Merci Bucketts.
Oh my yes. Salut. ❤️
Yummy!
Yummy
Can you do me a huge favor and get your hands on a tourte au riesling from boucherie charcuterie Diebold & fils in Drusenheim, and make a copycat recipe video? I live in the US now and that is one of the things that I miss the most (along with their ragoût Espagnol and their boulettes de veau à la creme) 😢 (and just to be clear the tourte is not a traditional tourte they just call it that but it's creamy inside, not dry!)
a very good address for a charcutier traiteur indeed I could try to make a tourte au riesling . I will put it on the list👍
Where can I find gorgonzola cheese in Melbourne?
Depends how high quality/price you want. Aldi has a Gorgonzola Dulce that I really quite like.. Piedmonte's definitely stocks it, and I'd be very surprised if there wasn't any in the dairy hall at the Vic Markets
You can use Danish Blue or Stilton instead.
Chapel st Coles mate
🥧🐷🧀
French cooking with italian ham and cheese??
Non. Du coup c'est pas français, mais il a le droit de faire quelque chose de différent.
Serrano ham is Spanish, not Italian. The most well known Italian equivalent is Parma. (Which is better because it doesn’t usually contain nitrates - unlike Serrano.)
@Sue Montgomery Je pense que c'est le "easy french home cooking" dans le titre, le problème.
A Frenchman apologizing for too much blue cheese ---mon dieu!!!
French cooking… Why gorgonzola and not roquefort then? Merci!
The middle is wet no matter what. Not worth it, better spend an hour for the shortcrust
I st
confirmed 👍🙂
I don't like gorgonzola. But with an other cheese ...
I literally CAN'T have Gorgonzola. Definitely a different cheese...
@@jimmurphy5709 Stilton?
Dolcelatte might suit, a blue cheese but mild.
@@thepotterer3726 try goat cheese