INTUITION DE FLEUR CARDINALE
LET’S GET COOKING

Now that the fine, sunny weather is back, here is a suggestion for a picnic to prepare and enjoy with Intuition de Fleur Cardinale 2018, our new Second Wine. Let’s get cooking!

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FRESH GOAT’S CHEESE AND CHIVES TART WITH SMALL GREEN VEGETABLES

Serves 6 people

Ingredients

• 250g of T65 flour
• 125g of butter
• 1 egg yolk
• 150g of fresh goat’s cheese
• 1 bunch of chives
• 150g of Fromage Blanc
• 200g of garden peas
• 100g of mangetout
• 1 small courgette
• Salt, Espelette pepper

 

Cooking instructions

1. Preparation of the pastry base

Put the flour in a mixing bowl, add the butter chopped into cubes and a pinch of salt. Using your fingers, mix the ingredients until you get a grainy consistency. Add the egg yolk and mix together to form a round ball of pastry. Wrap the pastry with cling film and keep in the fridge for 1 hour.

Pre-heat the oven to 180°C.

Take out the pastry from the fridge and roll it with a rolling pin to a thickness of 5mm on a floured work surface. Place this flattened pastry in a tart mould (if possible a square tart mould but a standard 24cm one will do fine). Cover the pastry base with greaseproof paper, and place some dried beans on top to cover the base to ensure that the tart doesn’t rise during the cooking.  Cook the pastry base for at least 25 minutes until it’s nicely golden. Take the pastry base out of the oven and remove the dried beans and greaseproof paper. If the pastry base is not golden enough, put it back in the oven for 5 minutes.

Let it cool on a grill.

 

2. Preparation of the vegetables

Shell the peas and wash the mangetout. Cook them in simmering, salted water, just covered (15 minutes for the peas and 5 minutes for the mangetout). Drain them and cool them in iced water so that they keep their green colour.

Wash the courgette. Cut into fine length-wise slices, using a peeler or mandolin.

 

3. Preparation of the fresh cheese

Wash the chives and cut them into fine pieces. In a bowl, mix the goat’s cheese and Fromage Blanc. Add 3 tablespoons of olive oil, then season to taste.

 

4. Presentation

Place your pastry base on a serving platter.

Cover it with the cheese/chive mixture. Add on the top the peas, mangetout and rolled thin slices of courgette. Drizzle some olive oil over the vegetables and add some fleur de sel and a few mustard flowers, if you are lucky enough to have some.

 

Serve very cool!

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STRAWBERRY TART WITH VERBENA

Serves 6 people

Ingredients

• 200g of T65 flour
• 50g of almond powder
• 50g of icing sugar
• Lemon zests
• 100g of almond powder
• 100g of softened unsalted butter
• 100g of sugar
• 100g of eggs (about 2 eggs)
• 2 tablespoons of dried verbena
• 500g of nice, firm strawberries
• 200g of sugar
• 20cl of water

 

Cooking instructions

1. Preparation of the pastry base

In a mixing bowl, using your fingers, mix the flour, almond powder, icing sugar and lemon zests until you have a grainy consistency. Add the egg and mix to make a round ball of pastry. Wrap the pastry in cling film and put in the fridge for 1 hour.

Take out the pastry from the fridge and roll it with a rolling pin to a thickness of 3mm on a floured work surface. Gently place this flattened pastry in a tart mould or in a 24 diameter tart ring. Then put back in the fridge.

 

2. Preparation of the almond cream

Whisk the butter and sugar to a creamy consistency. Add the almond powder and mix to a smooth consistency. Then add the egg and mix to a smooth consistency.

 

3. Cooking of the tart

Pre-heat the oven to 180°C.

Take out the pastry base from the fridge. Pour the almond cream onto the pastry base. It should cover the whole tart. Place the tart in the oven and cook for 30 minutes. The tart should be golden and a knife blade should come out dry from the almond cream.

Take out of the oven and leave to cool.

 

4. Preparation of the strawberries

Wash the strawberries, de-stalk them and cut into two (even into four if they are big).

In a saucepan, add the water, sugar and verbena and bring to a simmer. Turn off the gas and leave to infuse for 10 minutes. Then cool.

Pour the cold syrup over the strawberries and mix gently.

Take out the strawberries from the syrup and arrange them attractively on the tart. Add verbena leaves, or as we do here, yarrow leaves, if you are lucky enough to have some.

 

Serve very cool!

You can also accompany your picnic with a seasonal salad as well as a selection of cheeses.

 

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A gastro-collaboration with Holus Garden

Last month, we joined up with the Holus Garden team to cook these perfect pairings for our wines.  Holus Garden is made up of three very creative women who love good food!

• Stéphanie Bottreau is the recipe creator. She specialises in local seasonal cuisine using delicious, refined produce.
• Sandra Hygonnenc is the photographer. She has an eye for harmony between colours, materials and tones, but most especially for light and composition to showcase the food photographed.
• Lyne Clover is the culinary designer. She has a sense of detail and boundless creativity. She conveys the special atmosphere that a particular dish may inspire.

Find all the information on our Second Wine here. And feel free to share with us your culinary triumphs on social media at #MADEINFLEURCARDINALE