It is so fun to get back into my French Friday groove! I’ve officially missed a couple of weeks, though I have made the mustard batons twice, including for ffwd, but life sometimes gets in the way. Things are back to normal(ish), so it’s time to get cooking again!! So inspired, I made both this ‘cake’, as well as Dorie’s cheating-on-winter pea soup. A good day! Oh, and the soup is well-worth making. mmmm
This is an interesting recipe. Particularly since Dorie gave us her story of first tasing a tourteau, and not really knowing what it was supposed to be… a dessert? cheese? Once made, and tasted… I understand.
This is definitely not an American-style cheesecake. I’ve had several Italian-style ricotta cheesecakes too, but this is something entirely different. In a very good way! Essentially a goat-cheese-filling in a pastry crust. Dorie offered a couple of choices for the crust – both we’ve made before. Either the regular tart crust, or the sweeter dessert crust. Since I was interested in trying the tourteau both as dessert and also as a cheese course with a nice glass of wine – I decided on the simpler (un-sweet) tart dough. Because we’ve made that before, I’ll just cut to the chase, and concentrate on the filling.
|pretty short list of simple ingredients…|
|first the egg whites get whipped to soft peaks
they’ll be set aside so we can make the cheesy-part
|love this – use the same bowl to mix together the yolks, cheese, sugar, corstarch,
a pinch of salt – oh, and a little orange flower water
|this all gets beaten until smooth|
|about a fourth of the whites are folded in to lighten the mixture|
|then the remainder are incorporated
I don’t get overly concerned – I’d rather err on the side of
keeping all of that lovely air in, and not overmixing
|the tart dough gets rolled out (I love my new
mat that has the measurements on it – makes it so easy!)
and then placed in the 8″ spring-form pan
no need to make things perfect here (good thing!)
|the filling added
and then it’s popped in the oven
much like a pie, it’s cooked at a higher temperature for a few minutes, then
the temperature is lowered and cooked a bit longer
one much easier thing about this cake? no water baths, nothing fussy
|just out of the oven, beautifully puffed|
|of course, once it cools, the touteau deflates a bit
mine isn’t quite as brown as Dorie’s
maybe a bit longer in the oven? I’m not sure it needed it
|and the sliced touteau!|
I thought this was lovely! Like Dorie, I couldn’t decide – and maybe didn’t need to – when this was better served. It was excellent with a glass of wine, though a cup of coffee would be good too! Or even a glass of port after dinner! Breakfast?
This was really fairly light, a nice contrast with the crust and creamy filling. I enjoyed the little bit of tang from the goat cheese, and the amount of sugar was the perfect compliment. I’m sure it would be wonderful with the sweet crust, but I didn’t really think it needed it. And as promised, it did hold up for several days – though I will admit it was nicest when freshly made.
I completely expect to make this again. In fact, I’m really just trying to think of when!