Mont d'or in brioche (Slideshow version)
Stage 25/25 :
Cut the crust in front of your guests to enjoy the delicious sight of the melted Mont d'or drizzling over the potatoes, sausage and onions.Remarks
The proportions are indicative, so feel free to adapt them to the diameter of your circle, but it's important that there's a good quantity of mont d'or.You can do without the circle, as it's less easy to garnish, and less even after baking, but it retains a very interesting rustic touch.
All the preparation can be done well in advance, and the assembly done at the last minute.
Just before putting in the oven, you can brown the pastry a second time, and even "scratch" the top a little for a nice effect after baking.
And to drink?
I recommend a white wine from the Jura, in a Savagnin or Chardonnay-Savagnin grape variety.If you're not into white wine, try a light red, also from the Jura, in a Poulsard grape variety, for example.