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Mont d'or in brioche

Name: Mont d'or in brioche
Prep time: 1 h 46 min
Cook time: 1 h 50 min
Total time: 3 h 36 min
Yield: 4 people
Cuisine: French
Ingredients: 4 onions; 50 g butter; 100 ml Jura white wine; 3 cookeds potatoes; 4 tablespoons oil; ½ cooked Morteau sausage; 500 g Mont d'or cheese; 500 g Savoury brioche dough; 20 g beaten egg; Salt; Pepper

For this delicious winter Comtoise recipe, we enclose a layer of grilled onions, diced Morteau sausage, sautéed potatoes and a Mont d'or in a brioche pastry.

The whole thing, rather like a large pie, is baked in the oven, before being slit open to enjoy the melted Mont d'or that has deliciously dripped onto the layers below.

32 K 5/5 (2 reviews)362432

Duration

3 hours 40 min.

Difficulty

Average

Last modified on: February 18^th 2024

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 4 onions
2 50 g butter
3 100 ml Jura white wine
4 3 cookeds potatoes
5 4 tablespoons oil
6 ½ cooked Morteau sausage
7 500 g Mont d'or cheese
8 500 g Savoury brioche dough
9 20 g beaten egg
10 Salt
11 Pepper
Total weight: 2,360 grams

Times for this recipe

Preparation

50 min.

Resting

1 hour

Cooking

1 hour 50 min.

All in all

3 hours 40 min.

Preparation 50 min.

Resting 1 hour

Cooking 1 hour 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Caramelized onions

Prepare 4 onions then chop.

This may sound like a lot, but don't worry, they'll reduce nicely during cooking.

Stage 2 - ⌛ 3 min.

In a frying pan over medium heat, pour in 50 g butter and when it's melted, barely brown, add the sliced onions.

Stage 3

Season generously with salt and stir well until the onions are flaky.

Cover, lower the heat and cook gently, stirring occasionally...

Stage 4 - ⌛ 30 min.

...until onions are well caramelized (and reduced).

Check seasoning.

Stage 5 - ⌛ 1 min.

Discover, then pour 100 ml Jura white wine.

Stage 6 - ⌛ 2 min.

Stir again until all the wine has evaporated.

Turn off the heat, your caramelized onions are ready, remove to a plate.

Stage 7 - ⌛ 3 min.

Fried potatoes

Dice 3 cookeds potatoes.

Stage 8 - ⌛ 5 min.

Pour 4 tablespoons oil into the same pan over high heat, without washing it, and when hot, add the diced potatoes.

Stage 9 - ⌛ 30 min.

Toast them to your liking, without stirring them too much (you'll end up with a toasted purée), and season with salt at the end of cooking.

Remove to a plate.

Stage 10 - ⌛ 2 min.

Morteau sausage

Cut ½ cooked Morteau sausage into pieces, then set aside.

Stage 11 - ⌛ 3 min.

The mont d'or

Remove the 500 g Mont d'or cheese crust, then set aside.

I'm using cut cheese here, but it would be just as good, if not better, with a small whole mont d'or.

Note: If you're having trouble because the cheese is very soft, see this tip.

Stage 12 - ⌛ 5 min.

Assembly

Spread 500 g Savoury brioche dough over about 1/2 cm.

Stage 13 - ⌛ 3 min.

Place a 20 cm (8") diameter dessert ring on a sheet of baking paper, which in turn is placed on a baking sheet.

Place the rolled-out dough in the ring, pressing well on the edges and bottoms to distribute it evenly.

Stage 14 - ⌛ 3 min.

Spread the caramelized onions evenly over the bottom, smoothing with the back of a tablespoon.

Stage 15 - ⌛ 2 min.

Add the sausage pieces.

Stage 16 - ⌛ 2 min.

Then the potatoes.

Stage 17 - ⌛ 2 min.

And finally the Mont d'or.

Stage 18 - ⌛ 2 min.

Fold the dough from the edges towards the center.

Cut out with scissors, and remove the excess, leaving a large opening at the top.

Stage 19 - ⌛ 5 min.

Roll out the scraps into a disk slightly smaller than the diameter of the 20 cm (8") entremets circle.

Poke a 1 or 2 cm hole in the center (I used a pocket tip here, but anything else will do).

Stage 20 - ⌛ 2 min.

Place the disc on top and pull a little on the edges to adjust the diameter.

Stage 21 - ⌛ 1 min.

Gild with a brush...

Stage 22 - ⌛ 1 hour

...then put to rise in a warm place for 1 hour.

Stage 23 - ⌛ 40 min.

Preheat your oven to 200°C (390°F), then bake for approximately 30-40 minutes.

Stage 24

Remove the circle, place in a dish and serve immediately.

Stage 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.

Keeping: 1 or 2 days in the fridge, protected by cling film.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	28 g RDI=43 %	111 g RDI=42 %	61 g RDI=84 %	226 kcal RDI=11 %	948 kJ RDI=11 %
Per person	165 g RDI=255 %	659 g RDI=249 %	363 g RDI=498 %	1,336 kcal RDI=67 %	5,594 kJ RDI=67 %
Whole recipe	662 g RDI=1,019 %	2,638 g RDI=996 %	1,455 g RDI=1,994 %	5,344 kcal RDI=267 %	22,374 kJ RDI=267 %