Light food for a summer weekend.
This weekend was the way summer should be: warm, sunny, full of fresh fruit and fun.
We started into the weekend with a Quiche aux Trois Fromages (Three Cheese Quiche) from "Tartes Maison" by Delphine de Montalier. Most cheese tarts that I've tried taste like I'm biting into 20 different cheeses at once. But this one is light and not strong at all. Perfect for a summer dinner.
Quiche aux Trois Fromages
Basic Brisée Crust
250 g flour
5 g salt
125 g cold butter, cut into cubes
1 egg yolk
2 Tbs ice water
Whisk egg yolk and butter until combined. Add the water and mix. Mix in the flour and salt and combine until a dough comes together. Form into a ball and flatten into a disk. Wrap in plastic wrap and place in refrigerator for 1 hour.
Quiche aux Trois Fromages (serves 6)
1 egg white
3 eggs, whisked
100 g parmesan, grated
100 g mozzarella, cut into small cubes
100 g gruyère, grated
40 cl crème fraîche
fresh herbs, chopped
Roll out the dough and place in a tart pan. Prick all over with a fork and place in refrigerator for 30. Preheat oven to 180° C. Blind bake in the oven for 20 minutes. Remove from oven and make the filling while cooling.
Whisk the eggs and the egg white together, add all cheeses except for the mozzarella, the crème fraîche and the herbs. Season with pepper but hold the salt. The cheeses are salty. Place the mozzarella on the bottom of the tart and pour the cheese mixture over it. Bake in the oven for 30 minutes until the the quiche is set and lightly browned on top.
I served it with a simple green salad.
Saturday we headed to the market to pick up fresh fruits and vegetables. We have been getting beautiful nectarines, peaches and cherries. Berries have also made their way into the markets so I decided to make the Lemon Cheesecake Squares I saw in the latest Bon Appétit
Lemon Cheesecake Squares with Fresh Berries (slightly adapted)
170 g "Butter Kekse" (or 9
whole graham crackers)
70 g Butter
225 g cream cheese, room temperature
65 g all natural raw sugar
3 Tbs crème fraîche
2 Tbs fresh lemon juice
2 tsp finely grated lemon zest
1 tsp vanilla extract
Preheat oven to 177 ° C. Line a square baking pan with parchment paper
Place cookies in a blender and blend until finely crushed. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and crème fraîche, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. Can be made 1 day ahead. Cover; keep chilled.
Lift cheesecake from pan using the parchment paper. Cut into squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
And what would summer be without ice cream? Again I reached for Linda Tubby's "Ices Italia" and let my husband pick. He chose "Lime Ice Cream with Mascarpone".
Lime Ice Cream with Mascarpone
200 g sugar
300 ml milk
250 g Mascarpone
400 g limes (225 ml fresh juice)
Heat the sugar and milk in a pan, stirring occasionally, until the sugar has dissolved. Let the syrup cool.
Whisk the mascarpone until creamy. Slowly add the syrup. Stir in the lemon juice along with the pulp. Cool for 30 minutes in the refrigerator. Churn in ice cream maker.