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.
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.
10 K 5/5 (2 reviews)
3 hours 40 min.
Average
4 people
11 IngredientsLast modified on: February 18th 2024
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
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 1 hour
Cooking: 1 hour 50 min.
All in all: 3 hours 40 min.
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.
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...
Cover, lower the heat and cook gently, stirring occasionally...
Stage 4 - 30 min.
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.
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.
Remove to a plate.
Stage 10 - 2 min.
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.
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.
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).
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 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.
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.
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.
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.
If you're not into white wine, try a light red, also from the Jura, in a Poulsard grape variety, for example.
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.
If you're not into white wine, try a light red, also from the Jura, in a Poulsard grape variety, for example.
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.
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.
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.
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 recipe | 660 RDI=260 % | 2,640 RDI=250 % | 1,460 RDI=220 % | 5,340 RDI=270 % | 22,370 RDI: 270 % |
| Per 100 g | 30 RDI=10 % | 110 RDI=10 % | 60 RDI=9 % | 230 RDI=10 % | 950 RDI: 10 % |
| Per person | 170 RDI=60 % | 660 RDI=60 % | 360 RDI=60 % | 1,340 RDI=70 % | 5,590 RDI: 70 % |
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)
Mont d'or cheese
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, Gratin of Endives with Mont d'Or, Polenta with Mont d'Or, Baked Mont d'Or with diced mixed vegetables, Dipping bread with cheese, ... See them all 11
Savoury brioche dough
Like these other recipes: Sausage in brioche, Morteau sausage rolled brioche, Eggs in brioche nests, Snails in a brioche, Brioche tart with Comté cheese, ... See them all 5
Jura white wine
Like these other recipes: Brioche tart with Comté cheese, ... See them all 1
Butter
Like these other recipes: Fish fillet in express cooking envelope, Linzer torte, Apple custard tart, Duet of creamed cauliflower and cabbage , Strawberry and rhubarb crumble, ... See them all 450
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016444 K4.4 7 min.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty.February 21th 2011298 K 63.5 15 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...March 11th 2018500 K 14.6 20 min.
Almond dacquoise
A dacquoise is a sort of almond meringue that can be eaten like a biscuit or can be used as the base of more sophisticated desserts.June 28th 2011199 K5 45 min.
Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over. The cooked cake is turned out to reveal the lovely golden pineapple layer on top a...December 30th 201966 K4.7 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.