Vosges casserole

Description

"Spicy casserole with cheese - a recipe of the North-East of France" - word magazine "Delicious. Just" (12 /2010 ). Casserole tender and juicy. Did it on a festive table, the guests liked.

Ingredients

Flour

300 g
Salt
Black pepper
Nutmeg
Chicken egg

4 piece
Onion

1 piece
Butter
Cheese

300 g
Milk

400 ml
Cream

200 ml
Bread crumbs

3 Tbsp

Cooking

Shape with a diameter of 25 cm vystelit baking paper. In a food processor, whisk 125 g butter with 1 egg and 1 - 2 tbsp cold water.

Gradually add 250 g of flour mixed with 1 tbsp. of salt. I think that 1 tbsp of salt was too much, a teaspoon would be enough.

Turn the dough out onto a surface lightly sprinkled with flour, and knead until smooth. Then roll out into a circle with a diameter of 30 cm.

Place it in the prepared pan, prick bottom with a fork. Cover and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 175 gr. Mix the milk with 50 g of flour. Separately, beat 3 eggs with the cream.

2 tbsp butter melt in pan, add onion and sauté until soft.

Add milk with flour and, stirring constantly, bring to a boil. Reduce the heat and cook for 3 - 4 minutes until it thickens, without ceasing to stir.

Add cheese, let it melt. I used the "Conte" and "Raclette", I had cheese easier.

Remove from heat and add egg-cream mixture. Curd is very thick and viscous and at first does not want to mix with egg cream, but if a couple of minutes to work with a whisk, you will succeed.