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.
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.
400 gr. of pie pastry
3 crottins de Chavignols, fresh
200 gr. of grated Comte
200grs of smoked ham
2 cloves of garlic
2 egg yokes
1 cup of fresh cream
¼ liter of white sauce
("bechamel", made with butter, flour and milk)
Salt and pepper