I remember making the tourteau de chèvre from Around My French Table and then I noticed in the Facebook memories section that I made it exactly 7 years ago today!
And, apparently I served it with the same exact accompaniments: strawberries with a drizzle of honey.
What I do remember about making it 7 years ago, other than that I loved it, is I didn’t get the blackened top that I’d read about. Well, this recipe certainly solved that missing element!
I was on the other side of the house when the first timer was about to go off and, as I walked down the hallway, I became alarmed by the burnt aromas emanating from the kitchen. When I opened the oven to see what was going on, I got pretty worried. I soldiered on, though, figuring I’d make it as the recipe states.
Here’s what it looked like after removing the pan sides:
I mean, dang! But, I served it to some friends and we all agreed it was fabulous and the blackened top added some nice flavor depth instead of any off-putting elements we feared.