Mont d'or in brioche


Mont d'or in brioche
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.
22 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: February 18th 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
Resting: 1 hour
Cooking: 1 hour 50 min.
All in all: 3 hours 40 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.
Mont d'or in brioche

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.
Mont d'or in brioche
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
Mont d'or in brioche
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.
Mont d'or in brioche
...until onions are well caramelized (and reduced).

Check seasoning.

Stage 5 - 1 min.
Mont d'or in brioche
Discover, then pour 100 ml Jura white wine.

Stage 6 - 2 min.
Mont d'or in brioche
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.
Mont d'or in brioche

Fried potatoes

Dice 3 cookeds potatoes.

Stage 8 - 5 min.
Mont d'or in brioche
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.
Mont d'or in brioche
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.
Mont d'or in brioche

Morteau sausage

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

Stage 11 - 3 min.
Mont d'or in brioche

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.
Mont d'or in brioche

Assembly

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

Stage 13 - 3 min.
Mont d'or in brioche
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.
Mont d'or in brioche
Spread the caramelized onions evenly over the bottom, smoothing with the back of a tablespoon.

Stage 15 - 2 min.
Mont d'or in brioche
Add the sausage pieces.

Stage 16 - 2 min.
Mont d'or in brioche
Then the potatoes.

Stage 17 - 2 min.
Mont d'or in brioche
And finally the Mont d'or.

Stage 18 - 2 min.
Mont d'or in brioche
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.
Mont d'or in brioche
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.
Mont d'or in brioche
Place the disc on top and pull a little on the edges to adjust the diameter.

Stage 21 - 1 min.
Mont d'or in brioche
Gild with a brush...

Stage 22 - 1 hour
Mont d'or in brioche
...then put to rise in a warm place for 1 hour.

Stage 23 - 40 min.
Mont d'or in brioche
Preheat your oven to 200°C (390°F), then bake for approximately 30-40 minutes.

Stage 24
Mont d'or in brioche
Remove the circle, place in a dish and serve immediately.

Stage 25
Mont d'or in brioche
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.

Stage 26
Mont d'or in brioche
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.

Stage 27
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.

Stage 28
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.

Stage 29
Mont d'or in brioche
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.

Stage 30
Mont d'or in brioche
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.
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?
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.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe660 RDI=260 %2,640 RDI=250 %1,460 RDI=220 %5,340 RDI=270 %22,370 RDI: 270 %
Per 100 g30 RDI=10 %110 RDI=10 %60 RDI=9 %230 RDI=10 %950 RDI: 10 %
Per person170 RDI=60 %660 RDI=60 %360 RDI=60 %1,340 RDI=70 %5,590 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Sulfites, Gluten, egg
How much will it cost?
  • For 4 people : 13.10 €
  • Per person : 3.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to add beaten eggs whites to a mixture
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.
August 3rd 2012132 K4.3 10 min.
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018422 K4.8 7 min.
Sautéd mushrooms with spring onions and cured ham
Sautéd mushrooms with spring onions and cured ham
Fresh mushrooms of your choice, cooked just right, thinly sliced spring onions and morsels of cured ham. Straight from the pan to your plate.
May 10th 2023250 K 15 50 min.
Meatballs
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
February 21th 2011299 K 24.7 45 min.
Tomato tatin
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
December 5th 2010152 K4.8 2 hours 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page