FFwD: Tourteau de Chevre

Torte de Chevre

by Holly on May 6, 2011

I’m not gonna lie. I wasn’t sure about this one. I knew I was going to make this week’s French Fridays with Dorie mainly because I was very curious. After all, it is basically cheesecake made out of goat cheese, encased in tart crust and with a much lighter texture. I served it au natural with nothin’ on top or on the side, just to see what this was all about.

So, what was the verdict? Trust Dorie, as usual.

We loved it.  In fact, my boys really, really loved it and I was very happy to have them eat it because neither one of them eats enough (they like to graze their way through the day). I think this really would make a lovely addition for a Mothers’ Day brunch or get together and I’m sure it would be great with fruit, but honestly, we just kind of liked it as is as a quick snack or part of breakfast. Very versatile!

Make sure to check the French Fridays with Dorie site for more of this week’s recipe from Around My French Table by Dorie Greenspan.

Sorry I’m on the run here, but even though I made this torte last weekend and have had all week to get the post ready I’m just scrimping out a few minutes to write in between baking and cooking and prepping for a crazy breakfast for 50 – all the teachers and staff at A’s school Friday morning! How I get myself into these things I’ll never quite understand, but I’ve gone old school, from scratch on everything this year and have been in the kitchen all day. I’ll definitely put together a post and show you what I made, but to give you a sneak peak, here are some of the pictures I snapped on my phone as I was tweeting from the kitchen. Here is a list (some pictured) of what I made for the teachers: homemade vanilla almond granola, Mexican chocolate sweet bread (conchitas), baked italian frittata (new updates to the recipe coming soon!), banana nut muffins and (not pictured) strawberry yogurt granola parfaits, and blackberry cream muffins.

I also listed some of my favorite brunch ideas and recipes on my last post for the Nutella Stuffed Challah French Toast if you are looking for a few more ideas for your weekend!

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{ 10 comments… read them below or add one }

natalia May 6, 2011 at 6:07 am

Ciao ! I love your tourteau but let me tell how great is the food you are preparing for school ! Curious to know more about it !

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Fallon May 6, 2011 at 6:35 am

Wow that looks beautiful!! Sounds delicious. I always like to pair something sweet with goat cheese, like a spicy/sweet jam with crackers!

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Cher May 6, 2011 at 6:41 am

Wow – how lucky is everyone at school. Everything looks great – but I definitely have my eye on those conchitas!

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Maya May 6, 2011 at 8:41 am

Your tourteau looks splendid but that breakfast feast for 50 looks amazing! Can’t wait for your post on that one… :-).

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Susan May 6, 2011 at 3:12 pm

Wow, I admire your stamina! We had out of town guests this week , so I never had a chance to make this. Your photos are lovely!

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Tricia S. May 6, 2011 at 7:09 pm

OK, I am feeling like a serious underachiever :) I can not believe all that amazing food you cranked out- no way am I letting my family see those photos…. Your Tourteau turned out lovely. So pretty to see it sitting on a cake stand. Any time we get to put one of those into action is considered a happy day in my book. Nana and I had fun making this together and it was an adventure for sure (as most French Fridays are….) Even though we both love goat cheese and American cheesecake, we were not sure what to expect. It was lovely and we will make it again but not with the cognac. Next time we will try the orange blossom water. Great post and congrats again for knocking all that cooking out—

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Betsy May 6, 2011 at 7:47 pm

Cake looks lovely, but the homemade-from-scratch looks amazing. The school’s staff and teachers are in for a treat! Can’t wait to read more about it, and maybe see your recipes.

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Yuri May 7, 2011 at 1:53 pm

Great looking tourteau! “trust Dorie, as usual” –> so true, if it weren’t for FFwD I would never try some of her recipes on my own. That’s why I love this group so much :)

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Culinary School: Three Semesters of Life, Learning, and Loss of Blood May 9, 2011 at 10:18 am

Incredible. truly gorgeous. And rich. Now I have a hankering …

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s May 10, 2011 at 10:23 pm

I couldn’t help think about how good this would be for a brunch. Yours looks fantastic!

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