It's always been curious to me that food goes in and out of fashion. These look amazing and if I can get my hands on some all-butter puff pastry (it is oddly hard to find around here) I will put them on my list to make. Cheese and pastry is always in fashion around here!
You made my day! What an honor to be dubbed “the chef of kings, the king of chefs” sounds better than being royalty to me! And your mention of the Parisian bourgeois throwing in modern mansplaining made me crack up, so true!! Also I had no idea the first traces of cheese date back to 7000 years ago in Poland, sooo fascinating!
I discover so many crazy and fascinating little tidbits which is what makes food history so much fun and, in extension, food so much more interesting to make and eat! Thanks for reading!!
The weather is insane so I understand! We've been going between really hot and really comfortable, almost coolish. That's definitely time to bake these!
Yes, this is the older version of Vol A Vent; but I have made puff pastry from scratch, NO! It can take hours and still come out wrong! Now, I dont care for blue cheese; but goat cheese has a similar consistancy....I would add gruyere to the mix, (or swiss) and it will be perfect every single time!
Thank you again, Jamie. I'll be trying this soon. We'll have some nice ripe tomatoes from our vines within a week more or less. I'll use some of them to make your tomato tart too.
It's always been curious to me that food goes in and out of fashion. These look amazing and if I can get my hands on some all-butter puff pastry (it is oddly hard to find around here) I will put them on my list to make. Cheese and pastry is always in fashion around here!
Not only foods that go in and out of fashion, but foods that move up and down and up again the social scale! I find it fascinating!
You made my day! What an honor to be dubbed “the chef of kings, the king of chefs” sounds better than being royalty to me! And your mention of the Parisian bourgeois throwing in modern mansplaining made me crack up, so true!! Also I had no idea the first traces of cheese date back to 7000 years ago in Poland, sooo fascinating!
I discover so many crazy and fascinating little tidbits which is what makes food history so much fun and, in extension, food so much more interesting to make and eat! Thanks for reading!!
This sounds delicious! I think it'll have to wait till fall as it's nudging into the low 100s and I really don't want to use the oven!
The weather is insane so I understand! We've been going between really hot and really comfortable, almost coolish. That's definitely time to bake these!
Looks delish! I prefer savory to sweet any day of the week.
I love baking sweets so am always fascinated to discover that my savory posts are more popular than my sweet ones!
Merci mille fois. Pamela
never cared for volovents or meat torts….
Yes, this is the older version of Vol A Vent; but I have made puff pastry from scratch, NO! It can take hours and still come out wrong! Now, I dont care for blue cheese; but goat cheese has a similar consistancy....I would add gruyere to the mix, (or swiss) and it will be perfect every single time!
Thank you again, Jamie. I'll be trying this soon. We'll have some nice ripe tomatoes from our vines within a week more or less. I'll use some of them to make your tomato tart too.
Thank you, Thomas! I'm really happy you are enjoying my Substack! And all of these tarts - with a fresh green salad - are perfect summer foods!
💕🌺
your recipe looks delicious!
Thanks, Sally! It really is!
Yay! Share a photo of your tarts!