This time last year I was in Paris with some of the most wonderful people in my life. We used my birthday as an excuse to go, and justified all the steak eating and cocktail drinking as being part of the obligatory celebrations. Oh what a weekend it was!
Someone take me back to Paris, please?
That longing to be back by the Seine, to walk along cobbled streets and eat my way through pâtisseries was only very recently reignited. A few days ago I was invited to participate in the Maille Culinary Challenge and create an original recipe using at least one of their products. I’m always up for a challenge so a challenge it shall be. And since Maille are most renowned for their mustard, I decided to showcase one of their perhaps lesser known products. Besides, I brought back pretty much the entire range of Maille mustards when I came back from Paris, so I guess I should give them a rest for once.
Galette tarts are decidedly French and what better way to make in season rhubarb sing than with the addition of balsamic vinegar? And not just any balsamic vinegar, but one with a hint of bitter orange…! Delicious. And the early arrival of the season’s first home grown strawberries cemented their cameo appearance in these sweet little tarts, because I’m simply too impatient to wait until June.