Pie with potatoes, bacon lardons and Crémeux du Poitou cheese
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Guests 4 people
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Preparation 20 minutes
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Cooking 45 minutes
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Difficulty Medium
To make this recipe
Ingredients
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150g Grand Fermage Crémeux du Poitou cheese
Shortcrust pastry
150g bacon lardons
3 tbsp. double cream
2 potatoes
1 onion
Pinch of dried oregano
1 tsp. olive oil
Salt and pepper
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Preparation
- Peel, rinse and cook the potatoes: either steam them or boil them in a pan of water of 20 minutes.
- Check the potatoes are cooked by sticking a knife into their centre. It should sink in easily but the potatoes should not be overcooked either.
- Peel and slice the onion.
- In a hot pan, fry the onion with the olive oil for about 5 minutes, stirring regularly.
- Then add the bacon lardons, salt and pepper, and continue cooking until the lardons are cooked through and golden, and the onions are translucent.
- Preheat the oven to 180°C.
- Line the base of a tart tin with the shortcrust pastry. Prick the bottom in several places with a fork and spread the cream over the entire surface.
- Cut the cooked potatoes into slices and distribute them over the cream. Then add the onion and bacon lardon mixture.
- Cut the Grand Fermage Crémeux du Poitou cheese into slices and distribute them on top of the tart. Then sprinkle with a little oregano to finish.
- Bake for around 35 minutes. And it’s ready!
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