Quelle entrée en matière ! Un véritable reportage :) Merci pour les recettes, cela me donne envie de (enfin) tester cette délicieuse tradition. Une note sur le beurre salé dans la pâtisserie : en tant que normande je suis partisane du beurre doux et comme toi avant je n'arrive vraiment pas à l'utiliser en pâtisserie, mais peut-être qu'un jour je me tromperai dans le rayon et que cela se transformera en révélation ^^
Welcome, and what a great first post Fanny! I love the deep dive you took into the Tourteau's past and playing with the pastry options. I don't make them often at home as I can find them at the Fromagerie in the covered market, but I deciphered a recipe years ago and posted in my A Gascon year-Mars ebook. There is nothing like homemade with good fresh goat cheese. Thanks for sharing!
Thank you so much, Kate! I’d love to read your version from A Gascon Year. And yes – nothing quite beats the depth of flavour you get from proper fresh goat cheese. Oh my… how I miss France sometimes!
Oh this is so exciting! I fell in love with tourteau fromagé after eating it in 2019. The version I ate (in the southwest) was more cakey/bready than cheesecakey, does that sound right? Either way, I look forward to giving your recipe a go!
Thank you, Lucy! Yes, that sounds right – the original tourteau has quite a dry, cakey crumb. Mine was almost there; it probably needed another 20 minutes in the oven.
But in the end, it was even better than the one I grew up on – and that’s always hard to say, when childhood memories are part of the flavour.
Thanks for sharing this recipe Fanny and all its history. What an amazing cheesecake. Can't wait to give it a try. ❤
Thank you so much, Magdalini, that means a lot coming from you. Let me know how it goes if you try it ❤
Quelle entrée en matière ! Un véritable reportage :) Merci pour les recettes, cela me donne envie de (enfin) tester cette délicieuse tradition. Une note sur le beurre salé dans la pâtisserie : en tant que normande je suis partisane du beurre doux et comme toi avant je n'arrive vraiment pas à l'utiliser en pâtisserie, mais peut-être qu'un jour je me tromperai dans le rayon et que cela se transformera en révélation ^^
Welcome, and what a great first post Fanny! I love the deep dive you took into the Tourteau's past and playing with the pastry options. I don't make them often at home as I can find them at the Fromagerie in the covered market, but I deciphered a recipe years ago and posted in my A Gascon year-Mars ebook. There is nothing like homemade with good fresh goat cheese. Thanks for sharing!
Thank you so much, Kate! I’d love to read your version from A Gascon Year. And yes – nothing quite beats the depth of flavour you get from proper fresh goat cheese. Oh my… how I miss France sometimes!
I’ll send you a copy from my latest post. Look for the subscription…
Oh this is so exciting! I fell in love with tourteau fromagé after eating it in 2019. The version I ate (in the southwest) was more cakey/bready than cheesecakey, does that sound right? Either way, I look forward to giving your recipe a go!
Thank you, Lucy! Yes, that sounds right – the original tourteau has quite a dry, cakey crumb. Mine was almost there; it probably needed another 20 minutes in the oven.
But in the end, it was even better than the one I grew up on – and that’s always hard to say, when childhood memories are part of the flavour.
I also don’t recall the pastry element… but I really enjoyed reading your investigations. I’ll let you know if I brave it!