Where the Tourte come from?
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Tourte in France is similar to Pie in the United States or the United Kingdom. There is a variant of pies, salmon, vegetables, meat, etc…
Tourte serves as an appetizer with a green salad and a glass of wine. In France, almost every region has a specialty, The Lorraine pie, cooked with pork and veal loin and shoulder marinated in white wine.
In Alsace, whose meat exclusively pork cut into small cubes marinated for a long time. And the Burgundy pie has a thick dough and braised beef marinated in red wine. This is an ideal recipe to sublimate leftover beef bourguignon.
For the Lyonnaise pie, it’s prepared with calf’s liver in thin slices. Pan-fried in butter with onions and deglazed with vinegar.
Different in Bretagne, the pie is made with smoked bacon, onion, and crème fraîche. Not in a pie crust, but in a large buckwheat pancake.
Like the pie, the pie is prepared by pouring various ingredients over a pastry. On the other hand, it is deeper, covered with a tart, and the ingredients are most often salty. Common in Europe, the word pie is unusual in this sense in Quebec, where we use the names tourtière, pâté (with meat), and capable.
Tourte means in some regions of France “round bread”, especially south of the Loire. This is the meaning of its etymon torta in Christian Latin (found in the expression torta panis “loaf of bread” from the Vulgate [Jeremiah 37:20]). Torta is the feminine form of the past participle tortus from the classical Latin torquere to twist’. Therefore, the pie should be interpreted as “the twisted”, probably to evoke the roundness of this kind of bread, as if the dough had been curved on itself. This etymology should be dissociated from that of the other pie, the name of an extinct carrier pigeon species.
French acquired the current meaning of ‘covered salty tarte‘ in the Middle Ages. It probably stems from interference with the name pie. Along with pie, pie acquired in the 19th century the meaning of ‘niais’.
Potato and Leek Tourte à La FrançaiseCourse: fall recipes, French Recipes, Winter recipesCuisine: FrenchDifficulty: Easy
2 puff pastry
3 lbs crème fraiche or sour cream
1 cup milk
1 egg yolk
Salt & black pepper
- First, preheat the oven for 350F.
- Rinse and peel the potatoes in larges slices and mince leek and onion
- In a large saucepan pour 1 tablespoon oil and cook the onion for 5 minutes on medium heat. Add leek and stir.
- In the same saucepan add potatoes and pour milk. Close it for 10 minutes. Add salt & pepper
- Spread out the first puff pastry in a pie dish. And add on the puff pastry, the potatoes, and mixture of leak/onion
- Cover the garnish with the second puff pastry, close well the borders.
- Spread out yolk egg on the top and place in the oven for 45 minutes
- You can do a nice design with a fork on the top of the puff pastry. Can be eaten with a green salad and /or any meat (chicken, beef, etc…)
What Wine to Drink with Potato and Leek Tarte?
- White wine Gaillac doux from South West, France
- White wine Saumur Blanc from Centre Val de Loire, France
- Red wine Moulins à vent from Beaujolais, France
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