The Saint-Nectaire puff pastry

Throughout the summer, Marion Sauveur makes us discover or rediscover the products of our region. And this Wednesday, direction Auvergne. 

To tell you about his cute sin: the holy nectaire! This cow's milk cheese, round and soft. Summer is the best season to taste it, the cows have gone to the meadows and the cheese is more flowery, fatter and creamier, with nutty flavors. 

Saint-Nectaire has existed at least since the Middle Ages. At the time, it was called "gléo cheese" because it was matured on rye straw. The peasants paid the lords in cheese. It was in the 17th century that it took its final name, but it remained for a long time a cheese reserved for producers.

Saint-Nectaire is made in one of the smallest cheese production areas, located exclusively in the mountains in the departments of Puy-de-Dôme and Cantal. 

How to cook it? 

Marion Sauveur likes it a lot in a burger, it gives it a little character but this Wednesday, she offers it to you in puff pastry.

We start by cutting the pastry sheets, we butter them and we line each ramekin. The sheet of brick must be pushed into the bottom of the ramekin. Inside, we garnish with fresh cream. Cut a few pieces of ham and place it on top and cover it with slices of Saint-Nectaire. Bake and serve hot so that the cheese runs smoothly. It will make you a small gourmet tartlet as a starter and you can even serve these tartlets in mini version as an aperitif. 

An address to taste the Saint Nectaire in puff pastry?

Six kilometers from Saint-Nectaire in Puy-de-Dôme, at Patricia Constantin's, at Rivalet in Montaigut-le-Blanc. She is the daughter of producers from Saint Nectaire and pampers cheese. She makes a very soft and crunchy puff pastry, with a puff pastry in which she slips her cheese. 

He arrives at the table all melted. It is very greedy! 

Recipe for four people

Four 10x10 cm squares of puff pastry 

Bake them in advance for 10 minutes in a hot oven (200 degrees)

Once cooled, cut the hat and put a good piece of st nectaire and melt in the oven 

Serve on a green salad garnished with nuts and candied tomatoes