Tarte d'oignon avec fromage

Encore un peu de cuisine français, mais je ne parle pas français.C'est la vie! Il n'y a pas de souci! I don't necessarily need to speak French to enjoy some French food and neither need you.
However, it wouldn't do any harm. Since I have been to Paris, memories of it keep coming up ...

... and would I be more fluent in French, well ... who knows ...

Whatsoever, there are things I can do, like cooking some French and France inspired food. For example I got this new book in my collection The little Paris kitchen by Rachel Khoo. I simply couldn't resist ...

Why, I already have tried a few things from the book, like Poireaux vinagrette avec œuf poché et jambon de Bayonne ...

... and then also Nids de brielette ...

... while I've done this, I also came up with a version of a Tarte d'oignon avec fromage ... with Rouqefort to be precise.
Here we go then ...

Ingredients:
1 tbs of butter
3 onions, finely chopped
2 cloves of garlic, finely chopped
1 tsp dried rosemary
100 ml white wine
2 tsp Dijon mustard
150 g Roquefort
250 g double cream
275 g puff pastry

Preparation:
Melt the butter on low heat in a pan. Then add the onions and sauté for 15 minutes. Then add the garlic and let go for another 10 minutes.
Now put in the rosemary and pour over the white wine. Let things simmer until most of the white one is gone again.
Once that is achieved mix in the mustard, double cream and the Roquefort cheese.
Get a suitable dish ready for your tarte and fit in the puff pastry. Done! Spread over the onion and cheese mixture.
Transfer your tarte for 35 minutes to the oven at 200°C.
Enjoy your tarte d'oignon avec fromage.

Well, that's one of the few words of French that clearly stick to my mind 'avec fromage'. I don't think it gets you far, when you finish every sentence with 'avec fromage'. I'm not quite sure I want to try it.
Whatsoever, I definitely know, that I'm in the wrong place ...

French baking - bâtard with Roquefort

I don't know exactly why, but I got up at 5:30 this morning. Well, I couldn't sleep anymore. So I though I start baking bread. Only the first part needs your full attention, maybe 30-40 minutes. In the first step, after mixing the flour, salt, yeast, and luke warm water, I added nice Rouqefort cheese - that is if you like this kind of cheese. Important here was also to use less water, since the cheese adds liquid to the dough as well. Already while kneading the dough to free the gluten, you clearly recognize that you also release the smell of the cheese. I smelled it all the way thnrough the kneading.

The time for the first raising of the dough I could use to go to bed again and try to still sleep a bit. It worked somehow. Anyway, while the dough is raising you can do different things and use the time. Therefore, in fact, you don't need so much time directly for making the bread.

Comig back to the smell of the cheese, you can really "enjoy" it also while the bread is in the oven. My wife, though, did definetly not enjoy it. She said, it smells like dead goat. Well, I guess then, I have most of the bread to myself.

The first taste check was great - I love it. That is most likely because I like all sorts of cheese anyway.