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Ingredients :

• 400 gr. pie pastry
• 3 crottins de Chavignols, fresh
• 200 gr grated Comte
• 200 gr smoked ham
• 2 cloves of garlic
• 2 egg yokes
• 1 egg
• 1 cup of fresh cream
• 25 cl of white sauce ("Bechamel" sauce, made with butter, flour and milk)
• Salt and pepper



Comments:

• The white sauce (Bechamel sauce) recipe is available on Cooking2000.
• This recipe is composed of a cheese made of fresh goats milk (the crottin de Chavignol) and a cow’s cheese (the Comte), this will allow you to distinguish and associate the two principal savours of the cheeses.
• You will be enchanted by the sweet and sour taste.


Tourte (pie) with
Crottin de Chavignol and Comte


Cost ServingServing Preparation (time)Preparation Cooking (time)Cooking WineDrinking
4 20 minutes 120 minutes Vouvray Demi-Sec


Preparation:


• Pre-warm the oven at 250º C ( thermostat 8).
• Heat the "Bechamel" sauce, introduce the garlic, the grated Comte, the fresh cream and the 2 egg yokes.
• Spread out the pie pastry and separate into two parts: 1/3 for the cover and 2/3 for the base of the pie.
• Place the 2/3 portion of the pastry in a pie dish with high sides.
• Fill the dish with alternative layers of "bechamel", slices of crottin de Chavignol, and smoked ham.
• Place the pie cover on top and close the sides, using a little water if necessary.
• Make a hole in the top of the pie. Brush on the top the beaten egg.
• Cook for 90 minutes in a hot oven and an additional 15 minutes in the oven as it cools down.

The right place to buy Crottin de Chavignol and Comte cheeses:
France's most visited and best loved Cheese Website

© www.fromages.com
Used by Cooking2000 with Fromages.com's permission
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