Morbier Crispy pie


Serves 4 people

  • 200g Morbier without rind

  • 1 puff pastry

  • 2 eggs

  • 25cl liquid cream

  • 10 cl whole milk

  • 2 slices cured ham - 2 to 3 mm thick


Butter and line four tart pans or a large tart pan with the pastry. Beat eggs in a bowl. Add the cream, milk, salt and pepper and mix. 

Cut the ham into small cubes. Spread the ham in the bottom of the tart pans. Pour the preparation into molds and then spread over the Morbier cut into pieces. 

Bake the tart for 20 to 25 minutes in preheated oven thermostat 6 (180 ° C)

Remove the tarts, let cool before serving with a crisp mixed salad and some vegetables.