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.
25 K 5/5 (2 reviews)
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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 : Stage 1

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 : Stage 2
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 : 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.
Mont d'or in brioche : Stage 4
...until onions are well caramelized (and reduced).

Check seasoning.

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

Stage 6 - 2 min.
Mont d'or in brioche : Stage 6
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 : Stage 7

Fried potatoes

Dice 3 cookeds potatoes.

Stage 8 - 5 min.
Mont d'or in brioche : Stage 8
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 : Stage 9
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 : Stage 10

Morteau sausage

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

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

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 : Stage 12

Assembly

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

Stage 13 - 3 min.
Mont d'or in brioche : Stage 13
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 : Stage 14
Spread the caramelized onions evenly over the bottom, smoothing with the back of a tablespoon.

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

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

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

Stage 18 - 2 min.
Mont d'or in brioche : Stage 18
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 : Stage 19
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 : Stage 20
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 : Stage 21
Gild with a brush...

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

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

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

Stage 25
Mont d'or in brioche : 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.

Stage 26
Mont d'or in brioche : Stage 26
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 : Stage 29
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 : Stage 30
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)
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