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:
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.
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.