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.
17 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
¼ cup butter - 3
½ cup Jura white wine - 4
3 cookeds potatoes - 5
4 tablespoons oil - 6
½ cooked Morteau sausage - 7
2 cups + 2 tablespoons Mont d'or cheese - 8
2 cups + 2 tablespoons Savoury brioche dough - 9
1 ½ tablespoon beaten egg - 10
salt - 11
pepper
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 ¼ cup 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 ½ cup 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 2 cups + 2 tablespoons 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 2 cups + 2 tablespoons 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: Polenta with Mont d'Or, Dipping bread with cheese, Quick courgette soup with cheese, Baked Mont d'Or with diced mixed vegetables, Hot box cheese , ... See them all 11
Savoury brioche dough
Like these other recipes: Snails in a brioche, Sausage in brioche, Eggs in brioche nests, Morteau sausage rolled brioche, Brioche tart with Comté cheese, ... See them all 5
Jura white wine
Like these other recipes: Gratin of potatoes with morels and yellow wine, Gratin of potatoes with morels and yellow wine, Brioche tart with Comté cheese, ... See them all 3
Butter
Like these other recipes: Fillet of salmon meunière, Gratin Parmentier, Panettone, Mushrooms on toast, French style, Citrus tart, ... See them all 470
Other recipes you may also like
How to prepare Brussels sprouts
Brussels sprouts are delicious. On this site you'll find many recipes that use these versatile vegetables. Here is all you need to know about preparing and cooking them.February 6th 202231 K 40 min.
Bruschetta
Bruschetta is an Italian recipe consisting of a slice of bread in olive oil, topped with a preparation, mainly tomato-based. Here's a very simple version, with tomatoes and mozzarella.November 19th 202316 K 40 min.
Butterfly pasta with smoked trout
Butterfly pasta, diced smoked trout with cheese, and a touch of green with parsley.February 7th 202417 K 20 min.
Chocolate orangettes for Erika
Orangettes are candied citrus peels (oranges or grapefruit) cut into sticks and coated in chocolate. This delicious confection blends the slightly tangy flavors of candied peels with the sweetness of chocolate.April 14th 202415 K 45 min.
Mashed potatoes with cancoillotte cheese
Potatoes, first boiled, then quickly mashed and baked to a crisp, and served with warm cancoillotte.June 16th 202415 K 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.