Ratatouille Tart with Pesto Mayonnaise
Oven Roast Guinea Fowl Breast Stuffed with Mushrooms & Red Wine Sauce
Warm Chocolate Fudge Cake with Cheesecake Cream
(√Dairy, √Gluten, √nuts)
I actually gave this the wrong name! It should have been a Provencal Tart. Was nice but need to be made individually not as a large full sized tart.
I enjoy cooking this dish and refining it each time. Made a Duxcelle for the stuffing this time. Inserted into the breast and wrapped in Bacon. Bed of sauteed, buttery Cabbage is essential. Very nice.
Recipe derived from RAB V2 Page 168.Simple dish this. Very nice and very moist. Don’t serve too much.