Mont d'or in brioche

A recipe from cooking-ez.com

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:

Preparation	Resting	Cooking	Start to finish
50 min.	1 hour	1 hour 50 min.	3 hours 40 min.

Step by step recipe

1	Caramelized onions Prepare 4 onions then chop. This may sound like a lot, but don't worry, they'll reduce nicely during cooking.
2	In a frying pan over medium heat, pour in 50 g butter and when it's melted, barely brown, add the sliced onions.
3	Season generously with salt and stir well until the onions are flaky. Cover, lower the heat and cook gently, stirring occasionally...
4	...until onions are well caramelized (and reduced). Check seasoning.
5	Discover, then pour 100 ml Jura white wine.
6	Stir again until all the wine has evaporated. Turn off the heat, your caramelized onions are ready, remove to a plate.
7	Fried potatoes Dice 3 cookeds potatoes.
8	Pour 4 tablespoons oil into the same pan over high heat, without washing it, and when hot, add the diced potatoes.
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.
10	Morteau sausage Cut ½ cooked Morteau sausage into pieces, then set aside.
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.
12	Assembly Spread 500 g Savoury brioche dough over about 1/2 cm.
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.
14	Spread the caramelized onions evenly over the bottom, smoothing with the back of a tablespoon.
15	Add the sausage pieces.
16	Then the potatoes.
17	And finally the Mont d'or.
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.
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).
20	Place the disc on top and pull a little on the edges to adjust the diameter.
21	Gild with a brush...
22	...then put to rise in a warm place for 1 hour.
23	Preheat your oven to 200°C (390°F), then bake for approximately 30-40 minutes.
24	Remove the circle, place in a dish and serve immediately.
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.
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.
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.
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.
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.
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.

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