Laurent Mariotte’s Parisian pie and his trick to replace the dough: Femme Actuelle Le MAG

We announce it to you, this Parisian pie, imagined by Laurent Mariotte, the host of Small Dishes in Balance broadcast on TF1, has something to become your new comforting dish, to prepare when the cupboards are almost empty. Generally, a savory Parisian tart is made up of a shortcrust or puff pastry base, but if you don’t have any on hand, stale bread will do just fine! Laurent Mariotte’s tart has everything you need to delight you during your evenings, whatever the season.

Laurent Mariotte’s tip for replacing pie dough

Laurent Mariotte brings a touch of originality to his Parisian tart by opting for a trick as ingenious as it is economical: replacing the traditional shortcrust or puff pastry with stale bread. A trick that will help you fight against food waste! Using stale bread finely mixed and impregnated with melted butter and water, Laurent Mariotte creates a crunchy and soft base at the same time, which brings a deliciously surprising texture to his tart.

The ingredients of the recipe for 6 people:

  • 1 baguette of stale bread
  • 25 cl of water
  • 50g melted butter
  • 200 g of Paris ham in chiffonade
  • 1/4 Brie de Melun, not too mature
  • 2 sprigs of tarragon
  • 4 beautiful pink button mushrooms
  • Olive oil
  • Fine gray salt, ground pepper,

The recipe steps:

  1. Before you start, heat the griddle to medium heat or preheat the oven to 180°C.
  2. In a salad bowl, mix the pieces of stale baguette with water and melted butter until you obtain a homogeneous paste.
  3. Use this dough to line the bottom of a pie dish or tourtière.
  4. Place the ingredients on the plancha, reduce the intensity of the heat, then close the lid.
  5. Bake for 10 minutes or 20 minutes if using the oven.
  6. Take the fresh Brie de Melun and cut it into pieces. Arrange these pieces on the dough and let them melt for about 5 minutes.
  7. Clean the pink button mushrooms, then slice them thinly.
  8. Place the ham chiffonade and mushrooms on the surface of the pie.
  9. Place the pie on a board, season with pepper, add the sprigs of tarragon, then serve.
  10. Enjoy your food !

Read also :

⋙ Country-style egg casserole: Laurent Mariotte’s quick and inexpensive recipe

⋙ How to make a real Parisian flan: our tips for making it a success

⋙ Laurent Mariotte’s Greek salad: the easy recipe to adopt all summer long

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