Tarte Fromagère

[Patf]

There's an interesting recipe for cheese tart in my gardening magazine. It has a yeast pastry.

There's one part I don't understand:

"Abaissez la pâte sur 3mm d'épaisseur, garnissez-en une tortière, repliez le pourtour en cordon."

Could someone help with translation?

Thanks - Pat.

[mint]

Pat, I think it's to roll out the pastry to 3mm thickness and decorate it with a.....sorry, not sure about tortière, refold the edge like a rope?

Sorry, Pat, I thought it was fun to try.  Perhaps it should have that twist that you see on the edges of Cornish pasties or it's meant to look like a cheese straw, you know with the twist in it?

[Clair]

Sweet has got it right.

tourtière = pie dish (pictures)

une tourte has pastry over and under the filling.

abaisser = roll the pastry / dough

then crimp the edges

[Patf]

Thanks to both - je comprends now!

The bit that puzzled me most was "garnissez-en" which I suppose means "garnish with it a piedish."

[mint]

Clair, I just couldn't think of the English word "crimp"![:(]

Resolution:  must speak more English in future!

Pat, good luck with the pie but why does everything that is delicious to eat have to be soooo fattening?  I mean pastry on BOTH sides!!![:-))]

[Gardengirl]

....and cheese in the middle, Sweet! It sounds lovely though - I think a big salad is called for here! [:D]

[Patf]

The recipe in the magazine only has a bottom crust. It's a bit like a pizza.

You put sliced cheese ( livarot from Normandy) on top, then some sliced apple and shallot stewed in butter, then some creme fraiche. Bake for 30mins.

Then as you say, GG., serve with a green salad.

[Clair]

garnissez-en une tourtière = garnish a pie dish with it (in this context, garnish means cover).

[mint]

It's that "en" again, isn't it?

Look here when 5-e was at her best teacher of French guise:

http://www.completefrance.com/cs/forums/2059431/ShowPost.aspx

Merci, 5-e.  I promise I am getting to grips with "en"!