What’s the first thing that pops into your mind when you think about France?
Art? Food and fashion or even romance? We all may have different answers, but we certainly agree that France is often associated with food and romance. French desserts and pastries are equivalent with romantic food.
You can easily find delicious pastry in France from small patisserie until the big chain cafe and restaurant like Brioche Doreé they all serve fresh and delicious pastry.
Brioche Doreé is a French-style fast food chain that serves both sweet pastries and savoury sandwiches. The cafe was founded by a former teacher named Louis Le Duff in Brest, France in 1976.
The chain has over 500 restaurants operates worldwide, and is the second largest bakery/ cafe chain in the world. Beside in France and United States Brioche Doreé has operations in Switzerland, Canada, United Kingdom, Saudi Arabia, South Korea, Japan and Persian Gulf.
One day in August my brother bought me chocolate éclair and raspberry tartlets from Brioche Doreé Paris. Although the eclair and tartlets are not in a perfect shape anymore but it still delicious.
Caramelised Onion and Goat Cheese Tart
This versatile dish is wonderfully easy to put together. The flaky, buttery crust with cheesy savoury custard filling is perfect for brunches, lunch or even dinner. You can replace the mushrooms with sausage, add green vegetables like spinach, kale or swiss chard.
- One recipe for basic pie crust
- All-purpose flour, for rolling
- 2 small onion, (about 200g in total), halved and thinly sliced
- 2 sprigs thyme
- 1 cup mushrooms, thinly sliced and sautéed, optional
- 2 eggs
- 3/4 cup heavy cream or whole milk
- 2 ounces valencay cheese
- 1-ounce fontina or gruyere cheese, shredded
- 1 tablespoon olive oil
- Coarse salt and ground black pepper
- Preheat oven to 375 degrees. Lightly flour the work surface and rolling pin and roll out the pastry to 12-inch round. Lightly butter a 9-inch tart pan and dust with flour, shake off excess flour. Transfer the pastry into a pan, crimp the edges, poke the bottom with a fork, and place the pastry in the freezer for 3o minutes.
- Line the pastry with a parchment paper and filled with pastry weight or parchment paper. Bake for about 20 minutes until the pastry golden at the edges. Remove parchment paper and weights, set aside to cool.
- Heat oil in a large skillet over medium heat. Add onions, season with salt and pepper, and cook until the onions soft and golden, 8 to 10 minutes.
- In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, thyme, valencay cheese, and season with salt and pepper. Stir to combine.
- Pour the mixture into a pre-baked pie crust, sprinkled with fontina or gruyere cheese, and bake until the centre of quiche is just set, about 30-40 minutes. Serve warm or at room temperature.