The production of goat cheese has a long tradition on the Loire. Fruit and vegetable growing also plays a major role here. In this recipe, vegetables and cheese are combined in a classic French way.
Soften the finely chopped white cabbage in salted water, then rinse with cold water and form on a paper towel to dry.
Leave the butter out in a saucepan, add the flour. Quickly stir this quantity until smooth. Add the milk in a fine stream and stir repeatedly until hearty and smooth so that there are no lumps.
Make the quantity until it is well thickened. Stir in the crème fraîche, season heartily with the spices, and let it bubble up briefly. Then cool the quantity and then stir in the egg and yolks.
Spread the white cabbage and goat cheese evenly on the pre-baked shortcrust pastry, pour the mixture over it and bake in the heated oven at 190 °C for about 35 min, then at 175 °C for another ten to 15 min.
A suitable accompaniment is a green leaf salad with walnuts and a walnut salad dressing and a glass of dry Loire wine.
The Blois Region Today the tour ends in Blois, where the Château de Blois, one of the most beautiful castles in the region, is located. Actually, the castle consists of four châteaux, so a courtyard has been created. It combines three architectural styles: Gothic, Renaissance and Baroque. For French history, it is interesting that the Duc de Guise was assassinated there, and