Also known as flammekueche, this is kind of a pizza and sort of a tart and originates from the Alsace region of France. Confusion aside, what’s certain is that one piece is never enough – there’s something about this creamy, bacony creation that inspires gluttony. This is my version of a dish that’s perfect for feeding a crowd. I add a little autumnal twist with thyme, onions and extra cheese, and sometimes even sliced mushrooms. Serve it in slices like a pizza or enjoy it as a light meal with a green leafy salad on the side. Photography by Jani Shepherd; Gatherum Collectif.
This recipe is a must have go to for speedy breakfast, brunch, lunch or dinner – its versatility is unsurpassed. Free-range eggs, Puhoi Valley Half & Half, a scratching of good cheese, whatever vege you have on hand, some wholegrain bread and, presto – one beaut meal. Done.
These golden and crunchy pork cutlets are simple to prepare and cook, but don’t be overgenerous with the rosemary – you want merely a whiff of it or it will taste medicinal instead of giving a pleasant savoury note.
This savoury tart is packed with zucchini, peas and antioxidant-rich asparagus. I use puff pastry sheets layered with parmesan to make the crust but you can mix and match with other savoury pastry options such as layers of filo or a herby shortcrust.