Tourte de pommes de terre à la crème de soja – or – Potato Tourte meets Pastie Pie

I’m going to begin with a little hi and thanks to all the wonderful Daring Bakers who have been so encouraging and supportive. My first challenge was, compared to the brillant and fabulous cakes made by my peers, like rose water to Chanel n°5, but everyone has been so sweet, and I have already learned much and am anticipating our next défi!

J’aimerais commencer avec un petit bonjour et un grand merci à tous les Daring Bakers pour leur soutien et pour tous les encouragements. Mon premier défi était loin d’être aussi beau que les gâteaux fait par les autres, le mien faisait genre eau de rose au lieu du Chanel n° 5, mais tout le monde était vraiment super sympa, et j’ai déjà appris beaucoup, donc j’ai hâte pour notre prochain challenge!

Going through some oft looked-over cookbooks gathering dust on the shelf, I began leafing through Tofu, Soja et compagnie, part of the Marabout Chef series of cookbooks. A well-meaning friend gave me this book about four years ago, probably because of seeing the”tofu” and “soja” in the title and thinking it would be something I would use. Well…kinda, because the book is not at all vegetarian or vegan, but rather has all sorts of recipes which do indeed use tofu and soy, but also cow and pig and fish. This would explain why I don’t often look through it.

Je triais mes livres de cuisine – ceux qui sont enrobés avec une bonne petite couche de poussière – et je me suis mis à feuilleter Tofu, Soja et compagnie (qui fait partie des livres “Marabout Chef”). Ce livre m’a été offert par un copain plein de bonnes intentions, qui, après avoir vu le “tofu” et le “soja” écrit en grand a cru bien faire. Et bien, le petit “hic” du livre pour moi et que ce n’est guère un livre de cuisine végétarien, au contraire, il n’y a qu’une petite poignée de recettes sans viande. Et donc voila pourquoi je ne m’en sers pas des masses!

pastiepie.jpg

That being said, there are a few recipes I have tried, and they have yielded some delicious results. The following is a recipe I have adapted quite a bit and it is just delicious (if I do say so myself). This tastes an awful lot like a Pastie, a dish a bit similar in idea to a calazone in shape & size. The flaky outer crust was meant to keep the inside nice and warm (for a pastie this often means meat, potato, carrot, turnip, etc). This was a very typical dish for miners, which is why you often find pasties in areas where there were mines that were exploited at the end of the 19th century – there were often large communites of European immigrants making pasties in hopes of having a warm meal in often sub-zero temps.) You’ll need a pastry crust – I used the Basic Single Pastry Crust recipe from Veganomicon because I love that one for quiches & tourtes, but I can’t make you use it. Well, maybe I could…

Ceci dit, il y a tout de même quelques recettes que j’ai déjà essayé, et je n’étais pas déçue. J’ai beaucoup changé la recette suivante, et je devrais avoué que c’est très, très bon. Il faudrait une pâte feuilletée – j’ai utilisé la Basic Single Pastry Crust de Veganomicon parce que je la trouve parfaite pour des quiches & tourtes, mais je ne peux pas vous forcer de faire la même chose…quoi que…

poivre.jpg

POTATO TOURTE (this really tastes a lot like a pastie, without the dead cow)

  • 150 cl soy yogurt
  • 150 cl soy milk
  • 1 onion, diced
  • 4 large cloves garlic
  • 6 potatoes (thinly sliced)
  • 2 good handfuls of fresh parsley
  • 2 to 3 teaspoons of nutmeg
  • salt & pepper to taste
  • Pre-heat your oven to about 320°F
  • Line your tourte dish with about half of your crust. Add a layer potato slices, cover with salt & pepper and a dusting of parsley. Continue till you can’t any more!
  • Mix the yaourt, milk and nutmeg and gently pour over the potatoes.
  • Cover with the remaining crust and pinch the edges together. Cut a little hole in the middle to let the steam escape and pop it in the oven for about an hour or so.
  • Let this sit about 15 minutes before digging in!

TOURTE DE POMMES DE TERRE À LA CRÈME DE SOJA

  • 150 cl de yaourt de soja
  • 150 cl lait de soja
  • 1 ongion haché
  • 4 gousses d’ail écrasées
  • 6 à 8 pommes de terre à chair ferme
  • une bonne poignée de persil, ciselé
  • 2 à 3 c. à café de noix de muscade râpée
  • sel & poivre
  • Préchauffez le four à 160°C
  • Foncez une tourtière avec la moité de votre pâte. Placez-y les pommes de terre crues, découpées en fines rondelles. Saupoudrez avec un peu d’ongion, sel & poivre, et persil, puis recommencez (une couche, puis un autre…)
  • Mélanger le yaourt, le lait et les c. à café de muscade, verser ce mélange sur les pommes de terre.
  • Recouvrez le tout par la moité restante de votre pâte, et soudez les bords en pinçant avec vos doigts. Percer un petit trou au centre de la tourte.
  • Enfournez, faites cuire 60 minutes environ.
  • Laissez reposer aprox. 15 minutes avant de déguster! Bonne appétit!

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16 thoughts on “Tourte de pommes de terre à la crème de soja – or – Potato Tourte meets Pastie Pie

  1. Wow, that looks seriously impressive!! I also have a book with tofu in the title, but it has lots of fish recipes in it as well. Kinda weird since I bought it in the vegetarian section of the bookstore…

  2. Oh god, i bought the same book thinking it was vegetarian and i found all these meat recipes that include tofu…Quite a disappointment..I still haven’t cooked anything from it. And if you notice most of the pictures are not that good.I mean for a published book and all!Anyway your recipe looks cool! I think im gonna try it!

  3. Thank you Chocolate Covered V! Of course you may, and you are, might I add, far more polite than I am – I just added you straight off without even asking…bad Shellyfish…

  4. Oh My Dog- you’re so super cute Jen! And you’re totally right, it’s lire = to read! Smarty pants!

    I’m being harassed by my francophone friends that even though they can read my blog en anglais, they would like a little français from time to time… :)

  5. Mon dieu! This looks marvelous. And I get to practice ma francais un peu by reading les recettes en francais, aussi! (reading = lisser? lissez? lire? something like that, maybe?)

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