What would go with the Tartine gougeres?
I'm going to be making the Tartine thyme/gruyere gougeres (making mini ones) in order to make little cocktail sandwiches out of them.
Trouble is, I'm blanking on what I can use as a filling! The thyme (which is a flavor I love and don't wish to substitute) is just flummoxing me. When I cook with thyme, it's usually with pork, sometimes with chicken. I want something along the lines of a chicken salad, but then I'm thrown by the gruyere portion of the flavor profile!
Some kind of ham salad maybe?
I think the gougères are best left un-stuffed. I like to serve them with clear beef consommé or just on their own with wine.
Personally I love the thyme+citrus combo, so I'd think about that to start. A slice of ham with a bit of lemon or orange marmalade? Add an apple slice?
How about sliced roast tenderloin or other beef? Sliced hardboiled egg and schmear of dijon?
What about a version of smoked turkey Jarlsberg salad, since you already have the gruyere component? Turkey (or chicken), dried cherries or craisins, a bit of celery and onion, and a mayo based dressing, sometimes with poppy seed.
It's pretty hard to make a gougere unattractive. I always serve them straight up, but IMO they must be warm from the oven.
i like a smoked ham with the honeycup mustard. most everyone loves the combo. it is not your typical honey mustard; it has real depth of flavor and a nice little kick. http://www.worldfiner.com/honeycup-ho... i buy mine at harris teeter grocery store.
a cranberry mustard is also good with those flavors.
I love thyme and gruyere with mushrooms. I would make a duxelles...it would be very elegant. It is also a classic filling for gougeres.