APPLE, PELARDON CHEESE AND ONION JAM TART
Delight in the perfect fusion of orchard-picked apples, creamy Pélardon cheese, and luscious onion jam in my easy-peasy tart!
Pélardon Cheese – A Timeless Delight
Ah, Pélardon! Have you had the pleasure of encountering this exquisite goat cheese, reminiscent of my renowned Rocamadour? Its origins, steeped in history, can be traced back to a time long ago, to the days of antiquity. It is said that the roots of Pélardon cheese extend back through the annals of time, captivating the palates of gastronomes since ancient civilizations. Pliny the Elder, the esteemed Roman naturalist and philosopher, even spoke of the famed “Péraldou” cheese, renowned among the esteemed tables of Rome.
Inspired by the whispers of culinary experimentation, I found myself standing before an old jar of onion jam, its rich aroma tempting my senses. It struck me that this luscious condiment could serve as a delightful alternative to the traditional apple compote in my tart. Embracing this audacious idea, I embarked on a culinary adventure that would elevate my tart to new heights.
I gently cooked lovely apples in butter, allowing their natural sweetness to mingle with the richness of the caramelized butter. With each tender slice of apple carefully arranged upon the pastry, I felt a surge of anticipation for the feast that was about to unfold.
Now, it was time for the Pélardon cheese. With its creamy texture and delicate yet robust hint, this artisanal gem was the perfect companion for my tart. I adorned the apple-laden canvas with generous slices of Pélardon, allowing its subtle tanginess to meld with the sweetness of the apples, creating a harmonious balance of tastes.
A Gastronomic Journey – Pairing with Coulanges-la-Vineuse
To complement the complex interplay of taste in this apple, Pélardon cheese, and onion jam tart, I recommend indulging in the sensory delight of a Coulanges-la-Vineuse, a white wine from Burgundy.
Coulanges-la-Vineuse – A Symphony of Chardonnay Grapes
Within the storied vineyards of Coulanges-la-Vineuse, a wine of remarkable distinction emerges from the sun-kissed Chardonnay grapes. This traditional elixir, cultivated throughout the expanse of the Coulangeois vineyard, embodies the essence of the region’s viticultural heritage. In its pale golden hue, it reveals a sensory symphony, exuding an enchanting bouquet of floral and mineral scents that beckon the discerning oenophile.
Unveiling the Essence – The Ideal Serving Temperature
To fully embrace the sublime intricacies of Coulanges-la-Vineuse, it is imperative to observe the ideal serving temperature. With precision and reverence, this wine unveils its true character when presented between the realms of 8 and 10 degrees Celsius.
Wine’s Enduring Presence
Here, wine flows abundantly, while water remains a precious resource. The very excavation of a Gallo-Roman site at Escolives-Sainte-Camille revealed a profound testament to the enduring presence of vineyards, dating back two millennia.
In the annals of Coulanges-la-Vineuse, the name itself resonates with profound significance, embodying the indelible mark left by wine upon the region’s storied past. It serves as a testament to the central role wine has played throughout its history, weaving together tales of triumph, craftsmanship, and an enduring passion for viticulture.
In the embrace of Coulanges-la-Vineuse, we discover a sanctuary where the delicate interplay of soil, climate, and human artistry converge to create wines of unparalleled grace. With each sip, we pay homage to the generations of vintners who have lovingly tended to the vineyards, coaxing forth the very essence of the land…
APPLE, PELARDON CHEESE AND ONION JAM TART
Ingredients
- 4 Pélardons cheese sliced
- 1 puff pastry
- 2 tbsp onion jam
- 4 apples Cox for me, cored, peeled and sliced
- 1 tbsp brown caster sugar
- 30 g butter
Instructions
- Preheat your oven to 200 °C.
- Place the pastry in a baking dish and prick it several times with a fork.
- In a pan, cook the apples in a little bit of butter and sugar for a few minutes.
- Spread the onion jam all over the pastry.
- Add the cooked apples and dispose the pélardons all over.
- Put in the oven for 30 minutes.
- Enjoy with a side salad.
Notes
Tarte au Pélardon, pomme et confiture d’oignons
Pour 4-6 personnes
1 pâte feuilletée
4 Pélardons coupés en deux dans l’épaisseur.
4 pommes (Cox pour moi), épluchées, épépinées et coupées
2 cuil. à soupe de confiture d’oignons
1 cuil. à soupe de cassonade
30 g de beurre
Préchauffez votre four à 200 °C.
Déroulez la pâte dans un moule et piquez-la.
Faites revenir les pommes dans une poêle avec le beurre et le sucre pendant quelques minutes.
Étalez la confiture sur le fond de tarte.
Ajoutez les pommes cuites et posez les pélardons par-dessus.
Enfournez pendant 30 minutes. Servez avec une salade par exemple.
