This week’s guest has our mouthwatering!
Meet food stylist, Tasha Powell. Her journey from working a corporate job (developing children’s products) to becoming a celebrity food stylist is fascinating! She reinvented herself later in life and has managed to transition herself right into living 3-5 months a year in Provence, France….poor thing!
Warning…You may be hungry by the time this show is over, but you will find it awe-inspiring and fascinating to hear how Tasha persevered and found her “Dream Business” and now lives an enviable life of travel and cuisine.
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FREE GIFT! Our guest, Tasha, shared her favorite recipe for a beautiful French Tart that looks so pretty and delicious. Click here to get the free recipe!
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Tarte Soleil Recipe
by Tasha Powell
This Provençal appetizer will make you long for the South of France. It is such a versatile treat and can be made with your favorite ingredients such as goat cheese & spinach, sundried tomato paste or tapenade! The recipe below highlights a Tarte Soleil made with caramelized onions and gruyere cheese – my favorites!
Serving size: 8-12 persons as an appetizer
- 2x ready-rolled packet of puff pastry (round shape)
- 5 medium onions, sautéed (cook for at least 2 hours until caramelized) – confit onions
- 1/8 cup cream
- Salt, to taste
- Pepper, to taste
- 1 Tablespoon of Balsamic Vinegar
- 100 grams of Gruyere cheese, grated
- Egg wash: 1 egg yolk and 1 tablespoon of water, pinch of salt (stir briskly with a fork)
Slice onions (5 medium onions), add salt and pepper and sauté them for approx. 2 hours on med-low heat. After the onions turn a medium brown color, add the cream and vinegar, cook for another 5 minutes, then set aside.
Place the first round of puff pastry on a piece of parchment paper on a sheet pan. Distribute evenly the caramelized onions. Sprinkle the grated gruyere cheese evenly over the onions. Now place the second pastry round on top and press down. Brush lightly with egg wash and chill in the refrigerator for 10 minutes. Preheat oven to 400 degrees F.
Place a small round glass upside down (diameter 2.5 inches) in the center of the pastry and cut the pastry into quarters, then halve each quarter then halve each piece again until there are 16 rays of pastry starting from the center. If the pastry fees too soft and difficult to cut, cool the pastry in the fridge.
Remove the glass and gently lift each ray and twist each strand twice. Brush the egg wash on the tarte on any areas that have not been brushed. Return the tarte to the fridge for 10 minutes. Then bake until puffed and golden, approximately 35-40 minutes.
This pastry can be made with any of your favorite combinations such as goat cheese & spinach, sundried tomato paste or tapenade!
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