Savoy souvenir pie

Savoy souvenir pie

Ingredients
Number of people
-
8
+

3 diots of Savoy smoked

4 onions

2 shallots

2 eggs

20 cl of cream

60 g of beaufort

1.2 l white wine

1 shortcrust pastry

Thyme

Laurier

Mustard

Salt

Pepper

Preparation
TOTAL TIME: 12H50
Preparation: 12:20 pm
Cooking time: 30 min
Step 1
Marinade:
Step 2
Cut the diots into slices, then into quarters.
Step 3
Mince the onions and shallots.
Step 4
Marinate the whole thing for at least 12 hours with thyme and bay leaf and pepper (at your convenience) in white wine.
Step 5
Pie:
Step 6
Remove wine, bay leaf and thyme from marinade.
Step 7
Put the rest in a frying pan, then heat to sweat the onions.
Step 8
Beat the eggs with the crème fraîche and Beaufort cheese (diced or grated).
Step 9
When the onions have browned, add the egg/cream/Beaufort mixture off the heat.
Step 10
Mix, then pour everything onto the shortcrust pastry previously spread in a pie dish and covered with a layer of mustard (more or less thick depending on your taste).
Step 11
Cook for 30 min at 200°C (thermostat 6).
Step 12
Serve hot with a salad leaf...
I add my grain of salt