Leek and Entremont Saint Mont des Alpes cheese star tart
- 2 pizza bases
- 3 leeks
- 200g Entremont Saint Mont des Alpes cheese
- 200g of mashed potato
- 1 shallot
- 1 egg yolk
- Salt and pepper
- 10g butter
- 1 tablespoon crème fraîche
Peel and finely chop the shallot. Carefully wash the leeks before finely chopping them. Fry the shallot and leeks in butter in a frying pan over a medium eat for 10 minutes. Drain to remove excess fat and set aside.
Cut the Entremont Saint Mont des Alpes cheese into small cubes (about 0,5cm) then mix the leeks, mashed potato, Saint Mont des Alpes cheese, crème fraîche, and salt and pepper together.
To make the ring, start by unrolling one of th pizza bases. Place a small ball of the filling in the middle. Spread the rest of the filling in a ring without touching the sides. Brush the visible pastry with the egg yolk mixture using a brush. Cover with the other pizza base and press lighting to stick the bases together. Use a fork to seal the edges and prick around the central ball. Place a bowl upside down over the middle of the pastry and cut the tart into 16 equal pieces. Twist each branch a quarter turn to the right (stuffing upwards).
Brush lightly with the egg yolk and bake for 20 minutes at 190°C. Serve immediately.