Inspired by the Market
A recipe to transport you to the south of France—or close enough: Baked Goat Cheese with Herbes de Provence
Our guide to the farmers market in Apt, Provence, chef Lise Kvan, visited kitchen stories in Berlin to show us a recipe inspired by her local produce and cuisine – baked goat cheese wrapped in an herbes de Provence shortcrust pastry with deeply caramelized onions and a tangy herbal salad. It’s a winner of a shared meal!
How to master the recipe:
1. Invest in a pastry cutter: It will help you can keep one hand clean so you’re not completely covered in flour.
2. Remember to chill: Always chill your dough before rolling it out. This is especially pertinent when making more decorative pastries – you’ll have neater folds and more structure in the twists when the pastry is cool enough to hold its form.
3. If you can’t find something like Banon: Use a semi-ripened goat cheese that is creamy but has some character to it – Lise would always recommend chatting to an expert behind the market stall or counter to find a cheese that lends itself to baking.
4. Make your own herb mix: You’ll find herbes de Provence in stores worldwide – but why not experiment to make your own mix? The usual suspects are dried rosemary, thyme, and oregano but you can also include savory, tarragon, marjoram, fennel seeds, mint, bay leaves, and lavender.