Tarte au Pistou
Tarte au Pistou is basically a quiche with the traditional
'Pistou sauce', which is garlic with basil and olive oil.
It can also include grated parmesan.
Traditionally, the ingredients are pounded together in a mortar
with a pestle, as the word 'pistou' means pounded in the Provençal
language. This recipe is traditionally from Provence and definitely
has the mediterranean feel.
More famous is the 'Soupe au Pistou', which is
basically a vegetable soup with this sauce to liven it up.
This recipe was not actually known to me, I received a request
from a visitor through my 'ask me a question' link.
Which prompted me to ask my dear french friend, Manu. He in
turn rang his mum and she gave him this recipe. Thank you,
Note You will notice the absence of olive oil, this is
because it is a take on the 'pistou sauce' when making the sauce to
be used in soup, olive oil is used.
Do you have a question about Tarte au Pistou ? Ask Me !
Can I just add, Tarte au Pistou would be perfect if you were
cooking for a vegeterian. As a light main meal, it is wonderfully
Serves:- 6, Preparation time:- 10 mins, Cooking time:- 45 mins
* have prepared enough short crust pastry to line a quiche
* 250g of tomato coulis, made fresh with herbs de Provence
* 3 large eggs, free range if
* 1 pot of crème fraiche or thick fresh cream
cloves of garlic
* bunch of fresh basil
* and of course salt
* line your quiche dish with the pastry
* add the tomato sauce up to around half a cm deep
* crush the garlic and finely chop the basil
* in a bowl, add the garlic, basil, eggs, cream, salt and pepper
together and beat
* pour onto the tomato sauce, (add a little parmesan if you want)
* bake in a warmed oven, 180 deg or gas 5 for about 30-40 mins
* serve hot.
Share this page using the links below