Saint-Nectaire pie

Name: Saint-Nectaire pie
Cook time: 1 h 15 min
Yield: 4
Ingredients: 700.00 g potatoes; 400.00 g Saint-Nectaire cheese; 10.00 cl PDO Heavy Crème Fraîche; x 1.00 egg; x 1.00 pie crust pastry; 2.00 tsp for the cake pan PDO Poitou-Charente Butter; 4.00 pinches cumin; salt and ground pepper

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

Brunch

Batch cooking

French classic

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Ingredients For

potatoes 700 g
Saint-Nectaire cheese 400 g
Dairy products

PDO Heavy Crème Fraîche

10 cl •See the article
egg x1
pie crust pastry x1
Dairy products

PDO Poitou-Charente Butter

2 tsp for the cake pan •See the article
cumin 4 pinches
salt and ground pepper

Where to find

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.