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SAINT-FÉLICIEN TOAST, FIG AND THYME TATIN








It's the end of season 1 of toast...


Toasts are my baby and I'm preparing others for you later, don't worry, but for the moment, let me introduce you to other things, just as beautiful and delicious. I wanted to end this series with cheese, a product that I love and which I had not highlighted in the other videos. I also thought of all the veggies who watch my videos and who haven't found their way into my toast recipes until now.


I like to play with sweet and salty flavors and pair cheese with fruit and I wanted, for this recipe, to make a reference to the toasts that we all made when there were cheese platter evenings. So to follow this spirit, I accompanied my Saint-Félicien, which I love for its creamy aspect, with a tatin of fig, pearl onions and thyme, and it is delicious. Help yourself to a little splash of red and I guarantee it will be a successful evening.



SAINT-FÉLICIEN TOAST, FIGS, ONIONS, GREYS AND THYME TATIN, PEAR BRUNOISE, CRUSHED WALNUTS, PURPLE LETTUCE, FIG PULP VINEGAR AND TIMUT PEPPER, WALNUT OIL, FLOWER OF SALT AND PEPPER , FRESH THYME AND FIG JAM 🍐🧀🌿🌸🥖🍷


Ingredients


  • Saint-Félicien (soft cheese with creamy center)

  • Figs

  • FIG jam

  • Scallions

  • Fresh thyme

  • Purple lettuce

  • Pears

  • Nut

  • Nut oil

  • Fig pulp vinegar and Timut pepper (red wine vinegar will do the trick)

  • pansy flowers

  • Wheel of country bread

Instructions


  1. Preparation of the salad:

    1. Wash the salad and chop it lengthwise

    2. Make a pear brunoise

    3. Crush nuts

    4. Season with walnut oil and fig pulp vinegar and Timut pepper, salt and pepper

  2. Preparation of fig tatin, pearl onions and thyme

    1. Peel the onions and cut them in half

    2. Cut the figs in half

    3. Heat white sugar in a pan over medium heat

    4. Add the onions and figs, when the sugars have melted and have a brown caramel consistency.

  3. Add fresh thyme and let caramelize

  4. Remove when the tatin has caramelized well and leave to rest

  5. Assemble the toast with the fig jam, layers of Saint-Félicien, fig and onion tatin, pear salad, crushed walnuts, fresh thyme and pansy flowers.

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