Brussel’s and bacon quiche

Quiche! It’s so easy, obviously infinitely customizable, and very tasty… Ever since I learned to whip up a quick and perfectly flaky pie crust, I’ve been making quiches as often as I can. The best thing about a quiche is that there really aren’t any rules: add whatever veggies you have lying around, some cheese, maybe some meat… This particular quiche had some finely sliced Brussel’s sprouts, some salty lardons, and of course a healthy dose of Comté cheese. It was one of my favorite combinations, so I thought I’d share it with you here!

Hazelnut lemon-lime coconut bars

A while back I had a serious craving for lemon bars. It came completely out of left field. Jérôme makes an amazing lemon tart, and that has satisfied our lemony needs for the last few years. But I wanted a bar. Something that reminded me of my childhood but that was different and better at the same time. I had a lime and a few lemons, and knew that I wanted some coconut thrown in as well. This recipe from Bon Appétit was exactly what my taste buds were yearning for, and it turned out to be one of my most favorite desserts ever.

Plum pinwheel cupcakes

A few weeks ago I came across some lovely plums at the market. Yellow and dark red, I knew I had to transform them into some sort of sweet and tart dessert that I could eat for breakfast if I wanted. I’d already made an amazing earthy-sweet hazelnut and plum cake, so I decided to go a slightly different route with this recipe. A lemony cupcake, almost more of a muffin, really, with fresh plum slices and a dousing of cinnamon and dark cane sugar.

Caramelized onion and tomato tart with balsamic reduction

I first attempted, and succeeded at, making crust that was destined for the best ever tomato tart around this time last year. It was our first summer in the new house, and even though aren’t exactly whizzes in the garden department, we managed to have lots of ripe tomatoes all at the same time. I’d been making them into gaspacho all summer long, and felt the need to try something different. I whipped up a savory tart crust, garnished with caramelized onions, zucchini and plenty of juicy tomatoes, a bit of crème fraîche and some fresh herbs, and my tomato tart was born. Although I’ve only made it a couple of times since, the recipe has stuck with me. I even considered it for my food truck, calculating the cost of making one tart and the price of each slice divided by all of my overhead… So yes, this recipe has a special place in my repertoire, and since summer is in full swing, I decided to share it here today.

Nectarine and lime curd tart with brown sugar crust

What can I say, I’m inspired by nectarines! My last post was about sweet and spicy nectarine and tomato gazpacho, something I highly recommend. This particular post is all about the fruit, combining caramelized nectarines with a lime and nectarine curd on a brown sugar crust. And yes, it’s as good as it sounds, if not better. Oh, and A l’Américaine is officially one year old! Hurray! Let’s celebrate with this amazing fruit tart.