If you think summer doesn't mean cheese, you'd be wrong! There is a cheese that should preferably be enjoyed under the sun: Saint-Nectaire. In this season, the cows have gone to the meadows, and the cheese becomes more flowery, fatter, creamier, with flavors of hazelnuts. If you can certainly put it in a burger to give it a little character, it is in puff pastry that it is advisable to eat it. A lighter dish, and very easy to make.
Ingredients
2 pastry sheets for 6 ramekins
12 tablespoons of crème fraîche (2 per ramekin)
2 slices of ham
½ Saint Nectaire
The steps of the recipe
1. We start by cutting sheets of brick pastry, then we butter them. We then grab each leaf to put them in a ramekin, and garnish with crème fraîche.
2. It only remains then to cut a few pieces of ham that we put on top, and we cover the whole with a slice of Saint-Nectaire.
3. Bake and serve hot! You can even make miniature tarts for the aperitif
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If you don't want to cook ...
If you don't want to cook, go six kilometers from Saint-Nectaire, in Montaigut-le-Blanc, at Patricia Constantin's, at Rivalet. 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!
Patricia Constantin's recipe for four people
Ingredients
4 squares of puff pastry measuring 10x10 centimeters
Saint-Nectaire
Salad
Nuts
Tomato confit
Recipe
Bake the puff pastry squares for 10 minutes in a hot oven at 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