Goats Cheese Pie - Torte Au Fromage De Chevre Recipe at MyDish

Goats Cheese Pie - Torte Au Fromage De Chevre

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Method

  • Grease an oblong baking tin that is about 1" in depth. Make up the pastry by mixing the flour, margarine, and salt in a mixing bowl until it resembles fine breadcrumbs. Then, gradually add the egg yolk, oil and water. The pastry should be easy to manipulate - quite soft.

  • Make up the bechamel sauce by melting the butter in a small saucepan. Add the flour and allow to cook for a minute or so, and then add the milk, cream fraiche, egg yolks, crushed garlic, emmental cheese, salt and pepper.

  • Roll out just over half of the pastry as thinly as possible, and line the baking tray. Cover pastry with a thick layer of bechamel sauce and then place the ham on the top. Cover the ham with a thin layer of bechamel sauce. Cut up the goats cheese into 1/2" rounds and place these in rows across the ham and sauce, then add the rest of the bechamel sauce, making sure that it evenly covers the goat's cheese. Roll out the rest of the pastry and cover the pie. Using thumbs and fingers, close the edges of the pie and then trim off the edgings. Finally, cover the top pastry of the pie with a beaten egg and bake at Gas 4-5 for approximately an hour. The top of the pie should be golden brown. Can be served hot or cold (great for picnic lunches, starters, or a main course). Enjoy!

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    Comments Add your comment

    • This recipe looks really interesting and unlike anything I have made before. I think I'll try it this week! I'll let you know how it turns out. Thanks for sharing it!~B

      by Brynn on Wed Dec 14 2011   reply to this comment

    Ingredients

    •  Pastry for double crust pie
    • 500g plain flour
    • 250g Margerine
    • 1 egg yolk
    • 1 tbs vegetable oil
    • pinch salt
    • ½ cup Water
    •  Bechamel Sauce
    • 125g Butter
    • I-2 tbs plain flour
    • ½ pint milk
    • 2 tbs Creme Fraiche
    • 2 egg yolks
    • 2 garlic cloves crushed
    • 200g Emmental Cheese - grated
    • pinch salt and pepper
    •  Filling
    • 4 large slices of cooked ham
    • 3 pks goat cheese (long rolls)

    By Views 985  Added Tue Dec 13 2011


    This recipe is one that I was taught while living in France - it comes from the Sancerre region (Bourgogne) - and even those who claim not to like Goat's cheese love this dish :)