As a staple dessert in Poitou-Charentes, this rich goat cheese cheesecake, known locally as tourteau fromager, showcases the region's fresh chèvre. Blend 250g goat cheese with 125g caster sugar and a splash of milk for a smooth consistency. Stir in 5 egg yolks and 2 tablespoons potato starch. Gently fold in 5 stiffly beaten egg whites and a few drops of vanilla extract. Line a high-edged cake tin with shortcrust pastry, pour in the batter, smooth the surface with a spatula, and bake at 180°C for 50 minutes. The top will form a signature dark, almost black crust. Cool completely before serving for the best texture and flavor.
This vibrant vegetable pâté, a Poitevin classic, highlights seasonal greens. Wash and peel 400g cabbage, 200g spinach, 200g chard leaves, and 100g sorrel, then coarsely chop. In a bowl, combine 200g white cheese, 80g flour, 10cl fresh cream, 3 whole eggs, and a bunch of chopped chives. Mix in 2 sliced onions and the chopped greens. Transfer to a buttered gratin dish and bake at 180°C for 30 minutes. Enjoy hot, warm, or cold—versatile and packed with fresh, earthy flavors.
Broyé du Poitou is a cherished regional shortbread dessert with a buttery crunch. Combine 250g flour, 125g softened salted butter (cubed), and 125g powdered sugar. Add 1 whole egg and 1 tablespoon rum. Roll out into a parchment-lined pie tin. Score decorative patterns on top with a fork, then bake at 210°C for 25 minutes. Serve warm or at room temperature for an authentic taste of Poitou heritage.
