Goats Cheese Pie - Torte Au Fromage De Chevre

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 :)

1. 1

   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!