French Meal Planning

Plan the perfect meal- impressing friends and family- with the help of Pie-Supply.com.

Use the options below to assist with your French meal planning. For French meal planning, I have included several options for all types of french dinner pies.

Brie Tart Recipe:

Butternut Squash Tartlets With Cheese Lattice

Cherry Tomato Tart

Chevre and Mushroom Tarts

French Goat Cheese, Roasted Beet and Walnut Tart

Dinner Tarts

Brie Tart Recipe:

2 tablespoons whipping cream
1/2 pound brie cheese
2 egg
1 teaspoon ground ginger
1 teaspoon powdered sugar
1/2 teaspoon ground turmeric
1/8 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 pie shell

Make the PIE DOUGH, roll out and place in an 8 inch pie pan; bake in a pre-heated 425 degree oven for 10 minutes. Remove all the rind from the Brie; cube. In a double boiler, slowly melt Brie. Add the rest of the ingredients, stirring frequently. Pour the cheese mixture into the pie shell and bake at and bake at 375 degrees for 30 minutes, or until lightly browned. Serve hot or cold.
Source: Hungrymonster.com

Butternut Squash Tartlets With Cheese Lattice

sunflower seed pastry dough -- recipe follows
raw rice or beans for weighting the shells
1 cup pureed steamed butternut squash
1/4 cup heavy cream
1 large egg -- beaten lightly
1 teaspoon chopped fresh sage
3/4 teaspoon salt -- or to taste
1/4 teaspoon black pepper -- or to taste
1 pinch cayenne pepper
1/4 pound thinly sliced gruyere -- cut into 36 for the lattice

Preheat oven to 425 degrees. Make the shells: Roll out the dough 1/8-inch thick on a lightly floured surface and with a 4 1/2 -inch round cutter cut out 6 rounds, gathering and rolling the scraps as necessary. Press each round into a fluted metal tartlet pan, 3 1/4 inches across the bottom and 5/8-inch deep, prick the shells lightly with a fork, and chill them for 30 minutes or freeze them for 15 minutes. Line the shells with foil, fill the foil with the rice, and bake the shells in a jelly-roll pan in the lower third of the oven for 15 minutes. Remove the rice and foil carefully and bake the shells for 5 to 7 minutes more, or until they are golden. Let the shells cool in the pans on a rack. The shells may be made one day in advance and kept in an airtight container at room temperature. Reduce the oven temperature to 375 degrees.
Make the filling: In a food processor or bowl with a whisk blend the squash with the cream, the egg, sage, the salt, pepper, and cayenne. Divide the filling among the tartlet shells, smoothing it, and arrange 6 strips of Gruyere, trimming them to fit, in a lattice pattern on each tartlet. Bake the tartlets in a jelly-roll pan in the middle of the oven for 20 to 25 minutes, or until the filling is puffed slightly and the cheese is melted, and serve them immediately.

Sunflower Seed Pastry Dough: 1/4 cup salted roasted sunflower seeds 1 cup all-purpose flour plus additional for dusting the dough 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits In a food processor grind fine the sunflower seeds with 1 cup of the flour, add the butter, and blend the mixture until it just resembles coarse meal. Transfer the mixture to a bowl and toss it with 2 to 3 tablespoons ice water, or enough to just form a dough.

Knead the dough lightly with the heel of the hand against a smooth surface, distributing the butter evenly, for a few seconds and form it into a ball. Dust the dough with the additional flour, flatten it slightly, and chill it, wrapped in waxed paper, for at least 1 hour or overnight.

To Steam and Puree Butternut Squash: Cut the squash into 2-inch pieces, discard the seeds and strings, and in a steamer set over boiling water steam the squash, covered, checking the water level every 10 minutes and adding more water as necessary, for 30 to 40 minutes, or until it is very tender. Let the squash cool until it can be handled, scrape the flesh from the skins into a food processor, discarding the skins, and puree it. If the puree is watery, drain it in a sieve lined with paper towels set over a bowl for 10 to 15 minutes. 1 pound raw squash makes about 1 cup puree.
Source: Hungrymonster.com

Cherry Tomato Tart

Preheat oven to 350 degrees. Spray miniature muffin tins with non stick cooking spray. Press won ton wrappers into tins. Saute mushrooms in olive oil. Combine mushrooms, basil, pepper, egg, flour Chevre and green onion. Spoon filling into won ton wrappers. Paint wrappers with butter. Bake for 20 minutes. Serve warm or at room temperature.

Chevre and Mushroom Tarts

Roll out dough thinly and cut into 2" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean.
Source: Hungrymonster.com

French Goat Cheese, Roasted Beet and Walnut Tart

Heat oven to 475 degrees. Prepare pastry. Ease into tart pan, 9 X 1 inch, or pie plate, 9 X 1-1/4 inches. Bake as directed; cool.Reduce oven temperature to 350 degrees. Heat margarine in 10-inch skillet over medium heat. Cook leeks and mushrooms in margarine about 5 minutes. Spread in tart pan. Sprinkle with cheeses. Beat remaining ingredients. Pour over cheeses. Bake about 35 minutes or until set.
Source: Hungrymonster.com