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I admit, the first time I ate Poitou tourteau fromager, I was skeptical. That very dark, almost burnt crust is a bit intimidating. But as soon as I took the first bite, the surprise: that airy softness, that fresh goat cheese flavor… A real crush.
This delight has a somewhat crazy story, born from a “mistake” by a cook who supposedly forgot her cake in the oven. Instead of throwing it away, they tasted it, and bam, it was the start of a tradition that makes the whole Mellois region beat a little faster.
It’s not just a cheese tart, it’s a nod to this terroir, its festivals, its weddings, especially Easter, moments when it took center stage on the table, always in its earthenware dish with that distinctive dome.
Tourteau fromager du Poitou: the hidden story of a magical recipe
You know, in the Mellois country, we’ve always had this thing with goat cheese, a tradition as old as time. The tourteau gets its name a lot from “tourterie,” which simply means “cake” in Poitevin. But this isn’t just any cake.
Once upon a time, in the village of Ruffigny, there was a slightly absent-minded cook. She left her cake in the oven just a tad too long. Result: an intense black crust, volume puffed up like never before. Honestly, I would have thrown something like that away, but no, she tasted it, and it was a revelation.
This cake quickly made its way around the region. Every family had this earthenware dish, shaped like a hemisphere, to properly respect the unique shape of the Poitou tourteau fromager. And it’s not just a treat, but a symbol for great occasions, weddings, and Easter.
The fresh cheese in the center, light and soft, changes everything. Even with the surprising black crust, it’s fundamentally a festive product. For those who love traditions, it’s a gem.
Ingredients for a kick-ass tourteau
- 🧀 500 g of fresh goat cheese (yes, it’s the base, and it’s better with a real real goat cheese)
- 🥚 4 eggs (this gives the light texture, personally I always add one more, I like it really airy)
- 🌾 150 g of sugar (not too much, it’s a cake, not a super sweet dessert)
- 🥛 100 g of flour (just to bind the dough a little)
- 🧂 a pinch of salt (to slightly enhance the flavors)
- 🍶 a bit of butter for the dish (yeah, homemade non-stick!)
Essential utensils
- 🛢 A half-sphere earthenware mold (the secret to a good tourteau)
- 🥄 A whisk or a fork (no need for a mixer, it’s a simple cake)
- 🍳 A large bowl
- 🎛 A hot oven
The not-so-complicated preparation of the tourteau fromager
So, here’s how I do it, often a bit last-minute, but that’s okay. I start by preheating the oven a little, around 180°C, it heats well without burning my Poitou tourteau fromager. Then, I generously butter my famous earthenware dish so it won’t stick.
I beat the eggs with the sugar, sometimes I forget the whisk but I complain every time, so take it slow. After that, hop, fresh cheese goes in. I tried the “blender” version for smoothness, but generally, I like to keep little lumps, it feels homemade, you know?
Finally, I incorporate the flour and pinch of salt, gently because otherwise, it makes lumps (seriously, it happened to me). Then I pour everything into the dish, and now, it’s patience. We put it in the oven and watch.
The cool thing is that the crust must blacken, but the center must remain super tender, almost “jiggly.” Not easy, honestly. If the cake really burns, it’s a fail, but often, it has that magical touch with the deep dark crust and that light crumb.
A few personal tips to master your Tourteau
- ⏲️ Watch the baking closely, each oven is different, don’t rely solely on the given time.
- 🐐 If you’re a purist, look for real fresh goat cheese, avoid cow’s milk even though some use it nowadays.
- 🧈 The earthenware dish is essential, forget metal molds, it changes everything in baking.
- 🥚 Try with an extra egg, it adds a bit more lightness.
- ❄️ Serve it cold, this is also a matter of habit, but I prefer that to lukewarm.
Is tourteau fromager always made with goat’s milk?
Originally, yes, goat’s milk dominates for its light and fresh taste. However, in recent years, some artisans have also used cow’s milk, which slightly changes the texture and flavor.
Can you use another type of mold besides earthenware?
Technically yes, but earthenware gives that unique baking, with the black crust and softness inside. A metal mold won’t give the same result.
How do you know if the tourteau is cooked?
The crust should be very black, almost burnt, and the center will stay soft, almost jiggly. That’s the perfect balance to aim for.
When is traditional tourteau fromager usually eaten?
Originally, it was mostly found at weddings, during the drinks reception, or at Easter, to celebrate spring and the sale of the little kids (baby goats).
4
servings30
minutes40
minutes300
kcal