Category: French

Potatoes Au Gratin

Baked Potatoes Au Gratin, with some of it being lifted with a spoon.The best Potatoes Au Gratin recipe has layers of thin potatoes covered in a creamy, homemade cheese sauce. It’s a simple classic and impresses any guest. Want more side dishes? Make Air Fryer Baked Potato, Poutine, Quinoa Salad, and Roasted Vegetables! Au Gratin Potatoes vs Scalloped Potatoes: These two potato dishes are often confused since…

Baked Potatoes Au Gratin, with some of it being lifted with a spoon.

The best Potatoes Au Gratin recipe has layers of thin potatoes covered in a creamy, homemade cheese sauce. It’s a simple classic and impresses any guest.

Want more side dishes? Make Air Fryer Baked Potato, Poutine, Quinoa Salad, and Roasted Vegetables!

A pan of homemade Potatoes Au Gratin with a spoon lifting some up to serve.

The best Potatoes Au Gratin

If I could only pick one potatoes side dish for the holidays, it would be au gratin potatoes every time. It reminds me of delicious homemade mac and cheese, with it’s creamy and cheesy sauce–with potatoes instead of pasta–but it can pass for an elegant side dish. It’s a classic French recipe that requires basic ingredients everyone has, and it’s always a crowd pleaser.

Au Gratin Potatoes vs Scalloped Potatoes:

These two potato dishes are often confused since they are so similar. The biggest difference is that scalloped potatoes are cooked in cream, and au gratin potatoes are baked with cheese. In this recipe, we use a cheese sauce and shredded cheese on top, then bake in the oven until bubbly.

How to make Potatoes Au Gratin:

Make Sauce: For the sauce, melt the butter in a saucepan then stir in flour, cooking for a minute or two. Stir in milk, garlic, salt, dried onions, and pepper and bring to a simmer. Whisk until smooth, and once it is slightly thickened, stir in 2 cups of shredded cheese.

Slice Potatoes: Use a mandolin or a sharp knife to slice russet potatoes very thin. You can peel the potatoes or leave it on.

Two images showing easy au gratin potatoes by using a mandolin to slice potatoes then making the cheesy sauce.

Assemble and Bake: Arrange half of the sliced potatoes in the bottom of a 9×13 dish and pour half the sauce over them. Add another layer of potatoes, then the rest of the sauce. Sprinkle remaining cheese on top. Cover with aluminum foil and bake at 350°F for 30 minutes. Remove foil and bake for another 30 minutes, or until potatoes are cooked and the cheese is bubbly.

Serve with ham, rack of lamb, or baked salmon. Make sure to add some homemade rolls and salad too!

Two images showing how to make au gratin potatoes by layering the potatoes then pouring on a cheese sauce then after it's baked and bubbly.

Storage and Make Ahead Instructions:

To Store: Stores leftovers in a covered container in the fridge for 3-5 days. Reheat in the microwave or oven until warm.

To Make Ahead: Follow the recipe until the baking step. Cover pan with aluminum foil then refrigerate overnight. Remove from fridge 1 hour before baking as instructed.

Recipe Variations:

  • Crock Pot Au Gratin Potatoes: Coat the bottom of a slow cooker with cooking spray and layer potatoes and cheese sauce. Place lid on top and cook on high for 3 hours, until the potatoes are cooked.
  • Ham and Potatoes Au Gratin: Layer 1 ½ cups chopped ham on top of the potatoes then cover with cheese sauce.

What to Serve with Au Gratin Potatoes:

Serve With:

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Baked Potatoes Au Gratin, with some of it being lifted with a spoon.
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Potatoes Au Gratin

The best Potatoes Au Gratin recipe has layers of thin potatoes covered in a creamy, homemade cheese sauce. It's a simple classic that would impress any guests!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 317kcal
Author Lauren Allen

Equipment

Ingredients

  • 6 medium Russet potatoes
  • 6 Tablespoons butter
  • 6 Tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 2 cloves garlic , minced
  • 1 1/2 teaspoons dried onion flakes
  • salt and freshly ground black pepper , to taste
  • 3 cups freshly grated sharp cheddar cheese ,or Gruyere, (or half of each)
US Customary – Metric

Instructions

  • Cheese sauce: In a small saucepan over medium heat, melt butter and stir in flour until smooth. Cook 1-2 minutes, stirring constantly. Slowly stir in the milk, cream, minced garlic, dried onions, and season with salt and pepper. Whisk sauce on low until smooth and slightly thickened. Reduce heat and stir in 2 cups of shredded cheese until melted and smooth. Taste sauce and add additional salt, pepper, garlic or onion flakes, if desired.
  • Prep Potatoes: Peel the potatoes if you'd like. Slice the potatoes into very thin 1/8'' slices.
  • Layer: Place half of the sliced potatoes in a lightly greased 9×13 inch casserole dish. Pour half of the cheese sauce over potatoes. Layer the remaining potatoes on top. Spoon the remaining cheese sauce over the potatoes. Sprinkle remaining cheese on top.
  • Bake: Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking, uncovered, for an additional 30 minutes, or until potatoes are cooked, cheese is browned, and sauce is bubbly. 

Video

Notes

Make Ahead Instructions: Follow the recipe until the baking step. Cover pan with aluminum foil then refrigerate overnight. Remove from fridge 1 hour before baking as instructed.
Crock Pot Au Gratin Potatoes: Spray the bottom of a slow cooker with non-stick cooking spray (or use a crock-pot liner). Layer the potatoes and cheese, apply lid and slow cook on high for 3 hours, or until potatoes are tender.
Ham and Potatoes Au Gratin: Add 1 ½ cups chopped ham on top of the potatoes, before adding cheese sauce.

Nutrition

Calories: 317kcal | Carbohydrates: 26g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 457mg | Potassium: 571mg | Fiber: 2g | Sugar: 4g | Vitamin A: 597IU | Vitamin C: 7mg | Calcium: 290mg | Iron: 1mg

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*I originally shared this recipe December 2013. Updated December 2018, November 2021, September 2022 and November 2024.

Chicken Paillard

It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It…

It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds in our house!

Chicken Paillard in pan

Why we love this recipe

If you’re looking for a recipe that says, “I know what I’m doing in the kitchen” but is actually simple to put together, two words: chicken paillard. This classic French recipe is elegantly simple and one of the top recipes we pull out to impress friends and family.

We first had the dish at a French restaurant near out house, and it was so absolutely flavor packed, we had to try our own spin on the recipe. Here’s our version, where tender cutlets are bathed in a tangy, savory sauce that will have you want to lick your plate clean! Serve with an arugula salad and it’s got a sophistication that works for guests but is the perfect easy dinner idea.

“My oh my the flavor here is so good! The chicken was juicy yet firm, I really like your method of butterflying before cooking in the pan. And then the sauce! I could drink this sauce out of a cup, ha! Incredible flavor and easy to make.” -Tanvee

What is chicken paillard?

Chicken paillard is a classic French dish starring a boneless, skinless chicken breast that has been pounded to a thin, even thickness. In fact, “paillard” means “scallop” in French, which refers to the chicken’s flattened shape—not a sauce. The pounding technique allows for quick cooking, resulting in a beautifully browned cutlet with tender, juicy interior. It’s not uncommon on French bistro menus or in New York City restaurants.

Ingredients in chicken paillard

Like any good French recipe, chicken paillard is all about quality of ingredients. Here’s what you’ll need to know to make this recipe shine:

  • Chicken breast: Buy organic chicken if at all possible. Look for boneless skinless chicken breasts, or cutlets if possible.
  • Butter: The French way of cooking chicken is in butter! We like salted butter to season the dish. If desired, you can substitute olive oil
  • Garlic: Fresh garlic is key for the flavor; do not use jarred garlic as it often has a bitter or acidic flavor.
  • Shallot: Shallots bring a subtle onion flavor. Substitute yellow onion in a pinch!
  • Apple cider vinegar: Just a hint of ACV adds a tang to the sauce.
  • Stone ground mustard: The star here is stone ground mustard, which adds a savory flavor and nice look to the sauce. Use Dijon mustard in a pinch.
  • White wine or chicken stock: For a sophisticated flair, cooking with white wine adds a vibrancy to the sauce. And, you can drink glasses from the bottle while you cook!).
Chicken Paillard

How to butterfly chicken breast

The most important part of chicken paillard is the “paillard” part: forming the chicken into thin cutlets so they cook evenly. Traditionally chicken paillard is pounded so that it comes out tender. Here’s what to do to butterfly a chicken breast and pound it before cooking:

Step 1 Slice the chicken breast in half.

Step 1: Place your hand over the top of the chicken breast. Use a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book.

Step 2 Unfold the breast and separate.

Step 2: Unfold the chicken breast, then cut along the fold to separate the two halves (each half is a cutlet).

Step 3 Pound to an event thickness with a heavy pan or mallet.

Step 3: Cover the chicken with plastic wrap and lightly pound the chicken with a mallet or heavy pan to make it an even 1/4-inch thickness.

Ways to serve chicken paillard

Chicken paillard is often served with an arugula salad, since it adds a nice fresh counterpoint to the savory chicken. Here are some of our favorite simple ways to serve it:

Storing leftovers

Leftover chicken paillard stores well: store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop before serving.

More favorite chicken dinners

This chicken paillard recipe is another star in our favorite chicken dinner ideas lineup! A few more we recommend trying:

Dietary notes

This chicken paillard recipe is gluten-free. For dairy-free, use olive oil or vegan butter.

Frequently asked questions

How do I know when the chicken paillard is cooked?

The chicken is cooked when it reaches an internal temperature of 165°F. You can also check if it’s cooked through by making a small cut in the thickest part of the chicken and ensuring it’s no longer pink.

Can I change the sauce in this chicken paillard recipe?

Absolutely! A simple pan sauce with lemon, butter, and herbs is a classic pairing. You can also get creative with other sauces, such as a creamy mushroom sauce or a tomato-based sauce.

Can I make chicken paillard ahead of time?

It’s best to cook chicken paillard just before serving for optimal texture and flavor. However, you can pound the chicken breasts ahead of time and store them in the refrigerator until ready to cook. Leftovers store refrigerated up to 3 days.

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Chicken Paillard in pan

Chicken Paillard

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
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Description

It’s surprisingly simple to make chicken paillard at home that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy, savory pan sauce—the perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds in our house!

Ingredients

  • 2 boneless skinless chicken breasts or 4 cutlets (1 to 1 ½ pounds, organic if possible)*
  • 1 to 1 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 shallot, minced (or 3 tablespoons minced yellow onion)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon stone ground mustard (or Dijon mustard)
  • ½ cup dry white wine or chicken stock
  • 2 tablespoons salted butter (or olive oil or vegan butter)
  • Finely chopped fresh parsley, for garnish (optional)

Instructions

  1. Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally (if you bought cutlets, skip this step). If desired, place the chicken cutlets between two pieces of plastic wrap and place them on a cutting board. Using a mallet or heavy skillet, pound them to an even 1/4” thickness.
  2. Sprinkle the chicken on all sides with the kosher salt (using up to 1 ¼ teaspoon kosher salt if you have 1 ½ pounds chicken) and black pepper.
  3. Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a platter.
  4. In the same skillet, reduce the heat to low and add the minced garlic and shallot. Cook for about 1 minute, until the garlic is fragrant, then stir in the apple cider vinegar, mustard, and white wine (or chicken stock). Bring to a boil, scraping up the brown bits from the pan for extra flavor.
  5. Reduce to a simmer, then add the butter. Simmer until thickened slightly, about 2 minutes. 
  6. Serve warm, drizzling the sauce over the chicken. If desired, sprinkle with chopped parsley to garnish. Leftovers store up to 3 days refrigerated. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: French
  • Diet: Gluten Free

Garlic Chicken

A creamy garlic chicken recipe made with chicken thighs and 40 cloves of garlic in a cast iron pan, ready to serve.Our 40 cloves Garlic Chicken recipe is a flavorful and delicious French dish all made in a single pan! I get so many compliments for this tender chicken and delicious sauce. I love traditional French recipes so much, like French Onion Soup and Croque Madame. Or Disneyland’s inspired Monte Cristo Sandwich. How to make Garlic…

A creamy garlic chicken recipe made with chicken thighs and 40 cloves of garlic in a cast iron pan, ready to serve.

Our 40 cloves Garlic Chicken recipe is a flavorful and delicious French dish all made in a single pan! I get so many compliments for this tender chicken and delicious sauce.

I love traditional French recipes so much, like French Onion Soup and Croque Madame. Or Disneyland’s inspired Monte Cristo Sandwich.

A creamy garlic chicken recipe made with chicken thighs and 40 cloves of garlic in a cast iron pan, ready to serve.

I put 40 cloves of garlic in my chicken…and you will too!

This is my favorite French dish to make from home; Poulet aux Quarante Gousses d’Ail or chicken with 40 cloves of garlic (aside from Crepes, which we make weekly). I use chicken thighs instead of a traditional whole chicken because it’s simpler but you can use chicken breasts or a whole young chicken, cut into pieces, skin-on. This is an EASY, fancy one-pan meal, great for a busy night where you want something delicious, but no so much clean-up. We serve garlic chicken with French Green Beans, Crusty Bread, and a salad.

How to make Garlic Chicken (Poulet aux Quarante Gousses d’Ail):

Boil Garlic: Bring 2 cups of water to a boil then separate the garlic cloves and add them to the water. Boil for 1 minute, drain water, and peel garlic.

Brown Chicken and Cook: Sprinkle salt and pepper on both sides of chicken then add to a very hot pan with butter and oil. Cook until the skin is golden brown. Spread the garlic cloves around chicken and add thyme and bay leaf. Cover and cook over medium low for 15-20 minutes, or until chicken is cooked.

Two images showing how to make garlic chicken by searing chicken thighs then adding the garlic cloves and herbs on top.

Make Sauce: Place chicken on a plate and cover to keep warm. Pour wine into skillet then cook until liquid has been reduced by half. Whisk cornstarch into chicken stock then add to pan, cooking until sauce has slightly thickened. Add remaining 2 Tablespoons of butter then taste sauce and add more salt and pepper if needed.

Two images showing how to make a creamy garlic sauce for garlic butter chicken.

Serve: Remove chicken to a serving platter and pour sauce over chicken. Spread the sweet cooked garlic cloves on top of a baguette or piece of crusty bread.

An easy Garlic Chicken recipe in a cast iron pan, then served on a plate with French green beans and a baguette.

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A creamy garlic chicken recipe made with chicken thighs and 40 cloves of garlic in a cast iron pan, ready to serve.
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40 Clove Garlic Chicken

Our Garlic Chicken recipe is so easy to make, all in one pan, and is a flavorful and delicious French dish that's beautiful enough to serve company.
Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 585kcal
Author Lauren Allen

Ingredients

  • 4 Tablespoons butter , divided
  • 1 Tablespoon vegetable oil
  • 6 or 8 chicken thighs*
  • salt and pepper
  • 3 heads garlic
  • 6 sprigs fresh thyme , or ½ tsp, dried
  • 1 bay leaf
  • 1/2 cup white wine*
  • 2 cups chicken stock
  • 3 1/2 teaspoons cornstarch
  • 1 Crusty bread baguette, for serving
US Customary – Metric

Instructions

  • Boil garlic: Add 2 cups of water to a saucepan and bring to a boil. Separate garlic cloves (you don’t need to peel them) and add to the water. Cook for 1 minute, then drain and peel garlic.
  • Prep chicken: Pat the chicken pieces dry with paper towels and season well with salt and pepper on both sides. Heat a very large deep (preferably cast iron) pan or skillet over medium heat. Add 2 Tablespoons butter and oil until hot.
  • Sear chicken: Add chicken, skin side down and cook for 5 minutes, until the skin is golden brown. Flip and cook on the other side for 3 minutes.
  • Add garlic cloves around the chicken and add thyme and bay leaf.
  • Cook: Cover the skillet and cook over med-low heat for 15-20 minutes or until the chicken is cooked through and the juices run clear when pierced with a fork. Transfer the chicken and garlic to a platter and cover with foil to keep warm. Discard the bay leaf.
  • Sauce: Turn the skillet heat to medium-high and add the wine. Cook until the liquid has reduced by half, about 5 minutes. Whisk the cornstarch into the chicken stock and add to the pan. Cook until the sauce has slightly thickened, 2-3 minutes. Taste and season with additional salt and pepper, or herbs, as needed. Remove from heat and stir in remaining 2 Tablespoons of butter. Place the chicken on a serving platter and pour sauce over the chicken.
  • Serve with French green beans and a toasted baguette for spreading the cooked garlic cloves on.

Video

Notes

Chicken: could also use a whole chicken, cut into pieces, or chicken breasts
Wine: the white wine adds a great depth of flavor (and the alcohol mostly cooks out). If you’re not comfortable cooking with alcohol you can leave it out.

Nutrition

Calories: 585kcal | Carbohydrates: 12g | Protein: 31g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 198mg | Sodium: 322mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 553IU | Vitamin C: 9mg | Calcium: 64mg | Iron: 2mg

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I originally shared this recipe January 2020. Updated August 2024.

Fougasse Bread

Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide…

Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide for how to bake this delicious and impressive flatbread at home.

Fougasse bread

Why we love this recipe

When visiting the South of France recently, Alex and I spotted a French flatbread we had to try: fougasse bread. The beautiful leaf shape is what enticed us first, but after the first bite we became fast fans. It’s crispy on the outside, fluffy on the inside, and perfectly salty and savory (it’s like a French version of focaccia). “So good!” would mumble to each other with stuffed mouths.

As cookbook authors, we knew just what to do when we returned from France: find out how to our own fougasse! After lots of research and many recipe tests, here’s our best fougasse bread: fluffy, savory, and flavored with Parmesan, rosemary, and flaky salt. It’s the perfect appetizer or side dish: everyone who’s tried it has raved—and then asked us for the recipe!

A few readers helped us to test out this fougasse bread: here’s what they had to say:

  • “This is such a simple recipe but the end result looks quite fancy. It’s perfectly chewy and springy. I feel like I have travelled to France and am sitting at a little outdoor table at a cafe!” -Tanvee
  • “This recipe was easy to follow and my family loved it. We all commented that the texture and chew was really good. I liked that I could make this delicious bread in one day and have it easy for dinner!” -Lisa

How to make fougasse bread: an overview

Here’s the basic outline of the process to make fougasse bread. Fougasse takes about 4 ½ hours total, with about 30 minutes hands on time. It’s best to make on a weekend or day off when you have time to intersperse the steps into your daily rhythm. Here’s an outline on the steps required:

Mix and rest (autolyse)5 minutes active, 1 hour hands off
Knead the dough10 minutes active
First rise1 ½ to 2 hours, hands off
Shape the dough5 minutes active
Second rise30 minutes, hands off
Garnish and bake5 minutes active, 15 minutes hands off
Cool15 minutes hands off
Fougasse Bread on towel with knife.

What is fougasse?

Fougasse is a rustic bread from the French region of Provence, known for its leaf-like shape and crispy crust. It often has decorative slashes that create its unique appearance.

It’s typically made with simple ingredients like flour, water, yeast, olive oil, and salt, and can be flavored with toppings like herbs, olives, cheese, or cured meats. Fougasse is very versatile: it can be enjoyed on its own, dipped in olive oil, or served as an accompaniment to soups, salads, or other dishes.

Ingredient notes for fougasse

You’ll need a handful of ingredients make fougasse bread: try to stick to these ingredients! We tested this recipe with all purpose flour and the texture was noticeably not as springy. Here’s what you’ll need:

  • Bread flour: Bread flour is important because it has higher protein content, making the bread texture more chewy versus crumbly. Do not substitute all-purpose flour.
  • Whole wheat flour: Whole wheat flour adds a nutty, complex flavor to this bread.
  • Active dry yeast: Look for active dry yeast (not instant yeast). Yeast should be stored in the freezer.
  • Water and salt: Water and salt round out the ingredients in bread.
  • Olive oil, grated Parmesan cheese, fresh rosemary, and sea salt: These topping ingredients add a savory pop to the bread and are required. Make sure to use grated Parmesan (with a powdery texture), not shredded Parmesan (with a shred texture).

Troubleshooting tips

Here are a few questions and troubleshooting tips for making homemade fougasse:

  • Do I need a stand mixer for this recipe? It is not required, but it is much easier to make fougasse with a stand mixer. If not, you can knead the bread by hand, but it is a bit harder to work with (see the recipe below).
  • Why doesn’t my bread have the same leaf shape? You’ll need to make sure to separate the bread slashes before baking so that the shape is differentiated after baking.

Topping ideas

Fougasse works well with toppings: the fougasse we ate in France had different types of cheeses and meats! Try adding sliced black olives, other types of cheese, sun dried tomatoes, roasted garlic, or even cured meats.

Storing leftovers

Store the fougasse bread wrapped in cloth or in a bread bag on the counter for up to 2 days; this allows the bread to “breathe.” Avoid storing in plastic since it becomes soft and moist. You can also freeze the bread wrapped in foil in a plastic bag for several months.

More homemade bread recipes

Love to bake? Some of our top homemade bread recipes are our focaccia bread, easy no knead bread, and our popular sourdough bread. You might also enjoy this baguette recipe.

Dietary notes

This fougasse bread recipe is vegetarian. For vegan, omit the Parmesan cheese or use vegan Parmesan.

Frequently asked questions

Is fougasse similar to focaccia?

Yes, fougasse and focaccia share similarities in their flatbread shape and use of olive oil. However, fougasse has a crispier texture and a distinct leaf-like shape with decorative slashes.

What kind of flour is best for fougasse?

Bread flour is best for a slightly chewier texture.

How do I achieve the signature leaf-like shape of fougasse?

After shaping the dough into an oval, use a sharp knife or a lame (a baker’s scoring tool) to make diagonal slashes across the surface, resembling a leaf’s veins.

How do I store leftover fougasse?

Store fougasse at room temperature in an airtight container for up to 2 days. Reheat it briefly in the oven for the best texture.

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Fougasse bread

Fougasse Bread

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Description

Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide for how to bake this tasty bread at home and impress your friends and family with your baking skills.

Ingredients

Ingredients:

  • 280 grams (2 cups) bread flour 
  • 46 grams (⅓ cup) whole wheat flour 
  • 1 teaspoon (7 grams) kosher salt
  • 1 teaspoon (4 grams) active dry yeast
  • 1 cup (236 g) lukewarm water

Topping:

  • 1 tablespoon olive oil
  • Sea salt
  • Fresh grated Parmesan cheese
  • 1 tablespoon chopped fresh rosemary

Instructions

  1. Prepare and rest ingredients (1 hour): In a medium bowl, combine the bread flour, whole wheat flour, and water and stir until ragged dough forms. Cover with a damp towel or plastic wrap. Rest 1 hour (this is called autolyse).
  2. Knead the dough (10 minutes): After the rest, flatten the dough and sprinkle with the kosher salt and yeast. Wet your fingers to prevent sticking and knead a few times to incorporate the ingredients into the dough.
  3. Transfer the dough to the bowl of your stand mixer with the dough hook attached. Knead on medium low speed for 8 minutes. The dough should form a ball, but remain rather sticky. If a ball does not form, add a sprinkle of flour. Alternatively, knead by hand for 8 minutes on a lightly-floured counter. You may need to add a sprinkle of flour to get the dough to form a ball, but resist the urge to add too much flour.
  4. First rise (1 ½ to 2 hours): Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and allow to rise in a warm location until doubled in size and very bubbly, 1 ½ to 2 hours.
  5. Shape the fougasse (5 minutes): Lay a piece of parchment paper on a countertop. Scrape the dough onto the parchment paper and use your fingers to press the dough into a large, slightly pointed oval about 1/2” thick (see photo). Use a pizza roller or pastry cutter to cut a line down the middle to mimic the leaf stem shape, then use wet fingers to gently open the slice (this helps to form the separation of each leaf). Repeat with 3 cuts on each side to finish the leaf design, opening each slightly.
  6. Second rise (30 minutes): Moisten the top of the dough with water, then cover with a damp towel or plastic wrap. Rest 30 minutes, until slightly puffy.
  7. Meanwhile, place a pizza stone in the middle rack of the oven. Place an empty, rimmed baking sheet on the rack below. Preheat the oven to 450°F.
  8. Garnish and bake (20 minutes): After the rest, brush the top of the dough with the olive oil. Sprinkle generously with sea salt, Parmesan cheese, and chopped rosemary.
  9. Slide an un-rimmed cookie sheet under the parchment and use it like a pizza peel to transfer the dough on the parchment paper to the pizza stone.
  10. Carefully add 2 cups of hot tap water to the hot baking sheet below, being very careful not to let the steam burn your hands. (The steam helps the bread to have a better rise and texture.) 
  11. Bake in the oven for 13 to 16 minutes or until golden brown and crisp, rotating the bread (by moving the parchment paper) after 10 minutes for even browning.
  12. Cool and serve: Remove the bread from the oven and allow it to cool on a wire rack at least 15 minutes before serving. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze wrapped in foil in a plastic bag for several months.

Notes

This dough is easiest to make in a stand mixer, but if you don’t have one you can hand knead!

Cherry Clafoutis

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. We serve it warm or cold with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream. If you love dessert recipes, you have to try Flourless Chocolate Cake, Strawberry Rhubarb Crisp, or Cannoli…

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.

This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. We serve it warm or cold with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream.

If you love dessert recipes, you have to try Flourless Chocolate Cake, Strawberry Rhubarb Crisp, or Cannoli Cake!

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.

Cherry Clafoutis is the easiest French dessert you can make!

This Cherry Clafouti (pronounced klah-foo-TEE) recipe became an instant family favorite after our friends from France introduced it to us. It’s a dense custard with delicious bites of sweet cherries throughout. It’s traditionally served as dessert, but my mom often made it for Sunday brunch, since it’s not overly sweet.

It’s very easy to make, with basic pantry ingredients and fresh or canned cherries. You could also swap the cherries for plums, prunes, apples, pears, cranberries, or blackberries. C’est délicieux!

How to Make Cherry Clafoutis:

Arrange Cherries: Butter the bottom of a 9 or 10 inch baking dish and arrange cherries evenly at the bottom.

Blend Batter: Add eggs, sugar (reserve 2 tablespoons for later), milk, flour, vanilla, almond extract, and salt. Blend until smooth then pour batter over cherries. Sprinkle reserved 2 Tablespoons sugar on top.

Two images showing fresh, sweet pitted cherries in an oval baking dish and a batter blended in the blender.

Bake and Serve: Bake at 350 degrees F until custard is set (about 35-45 minutes). Check at 30 minutes then loosely cover with foil so it doesn’t get too browned. Once cooled, lightly dust with powdered sugar. Clafoutis is delicious warm, room temp., or cold. Refrigerate leftovers.

Two images showing the best Cherry Clafoutis recipe before and after baking.

Reheating Instructions:

Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. Rewarm in the microwave or cover with foil and warm in the oven at 350 degrees F for about 5 to 10 minutes.

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An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.
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Cherry Clafoutis

This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. Serve warm or cold with a dusting of powdered sugar.
Course brunch, Dessert, Lunch
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 92kcal
Author Lauren Allen
Cost 6

Equipment

Ingredients

  • 1 1/2 cups Fresh sweet cherries* , pitted (or use canned cherries, drained–about 1 can)
  • 3 large eggs , room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar , plus 2 Tablespoons for topping
  • 1 cup whole milk , or half and half
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • powdered sugar , for dusting on top
US Customary – Metric

Instructions

  • Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch baking dish or pie plate.
  • Arrange cherries evenly around on bottom of dish.
  • In a blender, add eggs, sugar (reserve 2 Tablespoons), milk, flour, extracts and salt. Blend until smooth. Pour batter over cherries and sprinkle with reserved 2 Tablespoons sugar.
  • Bake for about 35-45 minutes, just until custard is set.Allow to cool for at least 15 minutes before serving. Clafoutis is delicious served warm, room temp or cold.
  • Store leftover cherry clafoutis in the fridge for up to 4 days.

Video

Notes

Cherries: Use fresh, sweet cherries or canned cherries (drained) Frozen cherries can also be used, just make sure you thaw and drain the excess liquid first. Cherry Clafouti is traditionally made with unpitted black cherries but I prefer to use pitted cherries so it’s easier to eat. If you decide to use unpitted cherries, make sure your guests are aware.
Variations: Clafoutis can also be made with plums, prunes, apples, pears, cranberries, or blackberries.
Reheating Instructions: Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. If you choose to reheat it, microwave it in 15-second intervals until warm, or cover it with foil and bake in the oven at 350 degrees F for about 5 to 10 minutes.
 
 
 

Nutrition

Calories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 75mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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I originally shared this recipe March 2021. Updated July 2024.

Vegan Fruit Tart

close up on a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.This eye-catching Vegan Fruit Tart features rows of glistening glazed fruit layered over a decadent custard in a homemade sweet tart crust. A fancy dessert for any occasion!  Treat yourself to more elegant vegan desserts, like my Vegan Creme Brulee, Vegan Pain au Chocolat, and Vegan Strawberry Cheesecake. Would it shock you if I told…

close up on a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.

This eye-catching Vegan Fruit Tart features rows of glistening glazed fruit layered over a decadent custard in a homemade sweet tart crust. A fancy dessert for any occasion! 

Treat yourself to more elegant vegan desserts, like my Vegan Creme Brulee, Vegan Pain au Chocolat, and Vegan Strawberry Cheesecake.

a vegan fruit tart topped with rows of glazed berries, kiwi, and mango.

Would it shock you if I told you this Vegan Fruit Tart recipe is quite simple to make, even for beginner bakers? It’s true! From the buttery crust to the vegan custard to the glazed fruit, this impressive dessert is practically foolproof and an instant hit on any occasion.

A classic French fruit tart has three layers: (1) a buttery shortbread crust (pâte sucrée), (2) a creamy custard filling (crème pâtissière), and (3) rows of fresh fruit. My vegan version features all three but swaps the butter, milk, and eggs for vegan-friendly alternatives (all of which are easy to find in most grocery stores!). 

The result? A decadent, elegant, and sweet dessert to enjoy during the summer or year-round.

Why you’ll love this dairy-free fruit tart

  • A classic French dessert made vegan – This vegan tart looks and tastes like it was made in a French bakery, but ditches the dairy and eggs for simple plant-based ingredients.
  • Simple yet fancy and elegant – What’s not to love about rich pastry cream and fresh fruit layered in a sweet and easy-to-make tart crust? No one will be able to resist a slice.
  • Perfect for summer – Rows of fresh berries, kiwi, and mango make this refreshing dessert a perfect choice for your summer celebrations.

How to make a vegan fruit tart

Find the complete recipe with measurements in the recipe card below.

To make the crust, cream the butter, sugar, and salt together in the bowl of a stand mixer until creamy. Mix in the applesauce, then the flour. The dough should be clumpy when it’s done.

Knead the dough a few times and form it into a ball. Transfer it to a lightly floured surface and roll it out into a circle using a rolling pin. Lay the dough in a lightly greased 9.5-inch tart pan.

Freeze the crust for at least 30 minutes (this will prevent it from shrinking in the oven).

Afterward, bake the crust until it’s lightly golden. Set it aside to cool.

vegan custard in a vegan tart crust on top of a wire rack.

To make the custard, start by whisking the milk and cornstarch in a medium pot until smooth. Add the sugar and heat over medium heat.

Heat to a simmer and whisk constantly until the mixture thickens. Take it off the heat and stir in the vanilla*. 

*You can customize the flavor of the custard and vegan tart using any of the flavor variations recommended in my Vegan Custard recipe!

Pour the custard into the cooled tart crust. Cover the custard with a layer of plastic wrap and place it in the fridge for at least 2 to 4 hours or overnight.

To assemble the mixed fruit tart, take the crust out of the tart pan and place it on a serving platter. Arrange the sliced fruit over the custard in your desired pattern and brush the top with the apricot jam glaze. 

Chill the tart until you’re ready to serve, then slice and enjoy!

a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.

Frequently asked questions

What kind of fruit should I use on a fruit tart?

Personally, I love layering a fruit tart with soft and juicy fruits, like strawberries, blueberries, blackberries, raspberries, peaches, nectarines, cherries, mangoes, and/or kiwi. They’re easy to slice into and complement the vanilla custard beautifully! 

I don’t recommend using fruits with a high water content, like melon or citrus, because they’ll water down the custard. Also, avoid sliced apples and bananas, as they tend to brown very quickly.

How do you make mini vegan fruit tarts?

Make the fruit tart as normal, but assemble the crust, custard, and fruits in four 4-inch mini tart pans. Now everyone will have their own tart! For the crust, bake only for 15-20 minutes.

Can the crust be made gluten-free?

I haven’t tested a gluten-free version of the tart crust, so I’m unsure if gluten-free flour will work or not. Instead, try making it with the gluten-free oat-almond crust from my Baked Cashew Cheesecake recipe.

Can I make a fruit tart ahead of time?

Yes! The tart can be assembled, covered in a layer of plastic, and kept in the refrigerator for up to 1 day before serving.

You can also make the custard 1 to 2 days in advance and keep it in an airtight container in the fridge. The ball of sweet tart dough can be wrapped in a layer of plastic and kept in the fridge for 1 to 2 days as well.

a vegan fruit tart topped with rows of glazed berries, kiwi, and mango.
close up on a vegan fruit tart topped with rows of fresh berries, kiwi, and mango.
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Vegan Fruit Tart

This eye-catching Vegan Fruit Tart features rows of glistening glazed fruit layered over a decadent custard in a homemade sweet tart crust. A fancy dessert for any occasion! 
Course Dessert
Cuisine French
Prep Time 25 minutes
Cook Time 35 minutes
Chilling time 2 hours
Total Time 3 hours
Servings 8 slices
Calories 345kcal
Author Nora Taylor

Ingredients

Sweet Tart Crust

Custard

Fruit Topping

  • 4 cups fresh cut fruit, such as strawberries, blueberries, blackberries, raspberries, mango, peaches, kiwi*
  • 1/4 cup apricot jam
US Customary – Metric

Instructions

Make the tart crust

  • In a bowl using an electric mixer, or stand mixer with paddle attachment, cream the butter, sugar and salt together until creamy, about 2 minutes.
  • Mix in the applesauce, then add the flour and mix until incorporated. The dough will be rather clumpy. Use your hands to lightly knead the dough and form it into a ball inside the bowl.
  • Lightly spray a 9.5 inch tart pan with non-stick spray. Remove the ball of dough from the bowl and place on a lightly floured surface. Roll the dough out, large enough to fit the pan.
  • Transfer the dough to the pan and adjust with your hands to fit snuggly. Trim excess dough.
  • Place the tart pan with the unbaked crust in the freezer for 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. After 30 minutes, remove the pan from the freezer and place on a baking sheet (for easy handling). Bake in the center rack of the oven for 23-26 minutes, until lightly golden. Let cool completely on a wire rack.

Prepare custard

  • Once the crust is mostly cooled to room temperature, make the custard.
  • Whisk the oat milk and cornstarch in a medium pot until smooth.
  • Turn the heat to medium and add the sugar. Bring to a simmer and whisk, constantly, for about 5 minutes, until thickened.
  • Remove from heat and stir in the vanilla.
  • Pour the custard into the cooled tart crust. Place a layer of plastic wrap directly touching the top of the custard to prevent a film from forming. Place in the refrigerator to chill for 2-4 hours or even overnight.

Assemble

  • Remove the tart ring and transfer the tart to a serving platter. Arrange the fruit over the cream in your desired design or pattern.
  • Place the apricot jam in a small microwave safe bowl and add 1 tablespoon of water. Microwave for about 30 seconds and stir. If chunky, strain it to remove chunks of apricot. Use a pastry brush to lightly brush the fruit with the apricot glaze.
  • Chill until ready to serve.

Notes

  1. Do not use fruits with high water content like melon or citrus. Also avoid apples and bananas as they will turn brown quickly.
  2. If you want the fruit to stick better, brush a light layer of the apricot jam/water over the top of the custard, then stick on the fruit. Otherwise it slides off rather easily, especially certain fruits like blueberries.
  3. For gluten free, you can try substituting a gluten free flour mix, or use the crust from this baked cashew cheesecake, which is gluten free.
  4. Alternative to cornstarch? Try arrowroot or tapioca starch.

Nutrition

Serving: 1of 8 servings | Calories: 345kcal | Carbohydrates: 60g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 204mg | Potassium: 182mg | Fiber: 3g | Sugar: 33g | Vitamin A: 718IU | Vitamin C: 43mg | Calcium: 124mg | Iron: 2mg