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 cup of fresh cream
25 cl of white sauce ("Bechamel" sauce, made with butter, flour and milk)
Salt and pepper
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
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:
Used by Cooking2000 with Fromages.com's permission
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