The Little Paris Kitchen

Hello Sunday, let's talk food.

I love to treat myself to new cookbooks. They're really the only books I'll invest in. I think it kind of wasteful to purchase a novel one will only read once. (Still an old fashioned library lover.) When I gift myself a new one, I'll read it cover to cover, and become a little obsessed for a few weeks or so. The latest cookbook to make it on to my pantry shelf is Rachel Khoo's The Little Paris Kitchen, and it's really wonderful! It has a gorgeous layout and gorgeously elegant and simple modernised French dishes. For the moment I'll I want to do is cook French food.

So, what did I make?

Mini tarts (one savory and one sweet) inspired by Rachel's recipes. (I'm not very good at following directions, and form recipes to my needs, with ingredients I have on hand.) But I really really liked her easy pie dough recipe (which you can use for both!)

Rachel's Pie Dough: (makes 4 mini tarts or one large tart.)

• 90g soft butter
• 1 tsp sugar
• a pinch of salt
• 180g plain flour
• 2 egg yolks
• 2 Tbsp ice cold water

Mix all ingredients together in bowl with wooden spoon. (Don't over mix!) Once combined, form a circle and cover in plastic wrap. Refrigerate for at least 1 hour before using.

Roll out dough to a 5mm thickness and place into mini tart forms (or one large tart form.) Brush with the extra egg whites.

For the savory filling: Bacon chunks, chestnut mushroom slices, and red onion. I softened these ingredients first in a frying pan with a little oil, vinegar and a pinch of sugar. Place in forms. Then combine the rest of the egg whites with a tablespoon of creme fraiche and pour over filling. Top with a pinch of chopped parsley. Bake for about 15min at 180°C.

For the sweet filling: (inspired by Rachel's Tart Tatin) for 2 mini tarts
• 1 Granny Smith apple peeled and thinly sliced.
• Salted Caramel (50g sugar, 1 knob butter, and 1 tsp salt.)

Place apple slices in tart form that's been brushed with egg whites. To make the caramel melt the sugar a little at a time in a saucepan on medium heat. Once the sugar has gone a dark brown color add butter and pinch of salt. Pour over apples and bake for about 15mins at 180°C.

So yummy!