Epoisses pie

Taste delicious époisses cheese with this epoisses pie, as easy as it is quick to make.

Ingredients for 4 peoplenotes:

For the shortcrust pastry:

• 250g of flour
• 125 g butter
• 1 egg
• 5 g of salt
• 5 cl of water

For garnish :

• 250 g of refined fish
• 50 cl of heavy cream
• 3 eggs
• 1 apple
• 100 g white ham
• 1 pinch of nutmeg
• Salt pepper

Époisses tart

For the shortcrust pastry:

• Sift flour. Separate the yolk from the egg white.
• In a salad bowl, place the flour, salt and dig a well.
• Place the butter cut into small pieces in the middle. Work this mixture roughly with your fingertips.
• Add the water and egg yolk and knead quickly until the dough is smooth.
• Shape the dough into a ball, wrap it in cling film and let stand for 1 hour in a cool place before rolling out.

For garnish :

• Wash, core and cut the apple into pieces with the skin on.
• Cut the Époisses and the ham into pieces.
• Break the eggs and beat them with a fork for a few seconds in a bowl and add the heavy cream and nutmeg.
• Mix well.
• Season with salt and pepper.

Preheat the oven to 180 ° C (th.6).

• Butter a pie plate. Roll out the shortcrust pastry and place it in the mold.
• Cut the edges of the dough and prick it with a fork.
• Evenly distribute the pieces of apple, ham and Epoisses, pour over the egg and cream mixture.
• Bake and cook for about 30 minutes.
• Unmold and place on a wire rack. Let stand 5 minutes and cut into pieces.
• Serve immediately with a mesclun. Additional information

Chef's B.A.BA

Variant :This recipe can be made with other soft cheeses with an orange rind and strong aroma such as Munster, Rouy or Soumaintrain.

Tip:For anyone who doesn't like the salty / sweet mix in this recipe, substitute the apple for cooked potatoes.

Recipe: A. Beauvais, Photo: F. Hamel

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