Saint-Nectaire pie
1 h 15 min
Average: 4 (9 votes)

Saint-Nectaire pie

A comforting and indulgent recipe for the whole family pleasure. Saint-Nectaire cheese pie served with a fresh salad. 

Ingredients For

  • Saint nectaire
    Saint-Nectaire PDO
  • 700 g
  • Creme fraiche in a bowl
    Isigny Crème Fraîche & Bresse Crème Fraîche PDO
  • x 1
  • x 1
  • 4 pinches
  • Butter
    Charentes-Poitou Butter PDO
    2 tsp for the cake pan See the article



Preheat the oven to 180°C. Butter and flour in a pan. Peel and slice the potatoes. Cut the Saint-Nectaire into slices, without the rind. Using a rolling pin, shape half the pastry to fit the pan. Arrange in the pan. Brush the sides with a little water. Fill with a layer of potatoes. 

© ©Anne Garlone


Cover the potatoes with slices of Saint-Nectaire. Sprinkle with cumin. Finish with a layer of potatoes. 

© ©Anne Garlone


Season the cream with salt and pepper. Pour it over the potatoes. Roll the rest of the pastry to the size of the pan. Arrange it over the filling. Seal the edges of the two layers of pastry with your fingertips, pinching them gently together.


In the center of the pastry, cut out a small circle around half an inch in diameter to create a "chimney" through which the steam can escape. Whisk the egg in a bowl. Brush the pie with the beaten egg. Bake the pie for 45 minutes. Serve it straight from the oven with a crunchy salad. 

© ©Anne Garlone

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