I am meeting a legend. In two weeks.
I’ll be meeting Jacques Pépin. The Jacques Pépin who cooked alongside my idol, Julia Child. I am beyond excited.
I’m attending the Kohler Food and Wine Experience in Kohler, Wisconsin. And Jacques Pépin and his daughter, Claudine Pépin, are headlining!! And check out the other fabulous chefs that will be there too: Christopher Kimball is coming back (I had the honor of meeting him last year as well), Mindy Segal, Jeff Mauro (do you guys watch The Kitchen on The Food Network? I love this show!) and Scott Conant (I’m super excited to see him in action too).
Attending this Food and Wine Experience, for me, is like if I were given prime seats for the Super Bowl and had the chance to meet and shake hands with my favorite football team players. I’m excited you guys!
And I might be more excited to stay at The American Club again. When you think of Wisconsin, you might not think luxury. You might not think “getaway” or “destination”. Well, if you think that way, you haven’t been to The American Club yet.
The American Club is a luxury spa and resort located in Kohler, Wisconsin. It is owned and operated by the Kohler Company and has received various awards, including the Top 100 Golf Resorts by Conde Nast Traveler magazine, and is the Midwest’s only AAA Five Diamond Resort Hotel. The service and attention to detail is impeccable. The rooms and bathroom amenities are freaking amazing. I mean, we are talking about the Kohler Company, come on!
The Food and Wine Experience is four fabulous days jam packed with cooking demonstrations, classes, like how to use a chef’s knife and preparing elegant pasta at home, food and wine tastings, chocolate and beer pairings, a session on Japanese whisky, tasting different wines from Spain and Tuscany, more cooking demos and . . .
The parties! Friday night is the Taste of the Vine signature event where Wirtz Beverage Wisconsin and the Kitchens of Kohler proudly present one of the Midwest’s premier culinary events. This spectacular evening of wines, delicious hors d’oeuvres and live music is held against the inspiring backdrop of the Kohler Design Center. The Kohler Design Center is “a three-level showcase of innovative product design and technology, creative achievement, and American history.” This is seriously the coolest building ever and there are Kohler Company’s state-of-the-art products everywhere.
In honor of the Kohler Food and Wine Experience and meeting Jaques Pépin, I’ve been making some of his recipes. I recently made his Pumpkin Gratin and was inspired to make this tart.
In my mind, anything involving pumpkin and puff pastry is winning.
I absolutely loved the pumpkin with the swiss cheese and even threw some fontina on there too. You can never have enough cheese. And the apples? Because. . fall. . I brushed on some melted butter and sprinkled on some turbinado sugar. . I think they look lovely on top. And even if you don’t have any apples, this tart is wonderful. A must-bake for fall!
I had to make this tart twice to get everything just right. . so if you make this, please let me know what you think!!!
So, here’s to everything fall, the Kohler Food and Wine Experience and hopefully getting a photo opp with Jacques Pépin! If you’re local, be sure to check out the event line up and schedule and get tickets!! It’s going to be a great event!!
Hope to see you there!
- 1 can (15.5 ounces) 100% pure pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 cup heavy cream
- ¾ cup grated Swiss cheese
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon unsalted butter
- 1 tablespoon grated Parmesan cheese
- 1 box puff pastry dough, defrosted
- 1 teaspoon extra virgin olive oil
- ½ to 1 cup freshly grated Swiss cheese
- ½ to 1 cup freshly grated Fontina cheese
- 1 red apple, unpeeled and very thinly sliced (I used a mandolin slicer)
- 2 tablespoons melted butter (you can use salted or unsalted)
- turbinado sugar
- Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
- Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for about 35 to 45 minutes, or until set and lightly browned on top.
- Raise the oven temp to 400 degrees. Prep a parchment lined baking sheet and place the puff pastry sheet/s on top*. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. (There is a link to a video to see how this is done (below this recipe card) if this does not make sense). Then, using a fork, pierce the dough all around in the center, not the edges. Next, you can use that same sharp knife to make slits on the edges if desired. Bake the pastry dough until golden, for about 15 minutes.
- Remove the pastry shell from the oven, let it sit for a minute or two and then lightly drizzle on just a touch of extra virgin olive oil, spread on about 1½ to 2 cups of pumpkin gratin and then sprinkle on the Swiss and Fontina cheese, using as much, or as little as you want. (I purposely used a little so you could see the pumpkin gratin on the tart).
- Arrange the apple slices on top, lightly brush the apples with the melted butter and sprinkle on some turbinado sugar. Bake the tart for about 20 to 25 minutes, or until cooked though and nicely browned. Remove from oven and let cool for a few minutes. Slice, serve and enjoy immediately.
To see how to prep the puff pastry crust, you can watch this video. Jacques Pépin’s Pumpkin Gratin recipe can be found here.
Disclosure: I was invited to attend the Kohler Food & Wine Experience this year, sponsored by Kohler. All opinions expressed here are 100% my own.