The quantities are determined by the size of your baking tins, but the ratio of potatoes to cheese should be no less than 4:1.
Bacon can replace the pork belly, and ricotta can replace the cream and milk.
This quantity is for two round tins each with a diameter of 20 centimetres and a depth just below 4 centimetres.
- 250 g white wheat flour, t55
- 125 g butter
- 1 egg
- 3 tbsp water
- Salt, pinch
Work butter into the flour, add egg and sufficient water to produce a loose dough.
Refrigerate for an hour or two.
- 750 kg potatoes, peeled, sliced thin, blanched in boiling water for ten minutes, drained
- 300 g Abondance cheese, sliced thin
- 4 eggs
- 200 g smoked pork belly, cubed small
- 100 ml cream / ricotta
- 100 ml milk / ricotta
- 10 g black peppercorns, coarse ground
- 5 g salt
- Nutmeg, 8 gratings
Preheat oven to 210ºC.
Divide the pastry into two pieces, push each piece into the bottom and up the sides of the cake tins.
Arrange the cheese slices and pork belly cubes on top of the pastry.
Add a layer of potatoes.
Follow with another layer of cheese and pork belly.
Finish with a layer of potatoes and a few pieces of cheese.
Crack eggs into a bowl, add milk and cream, whisk with six gratings of nutmeg and salt.
Pour over the layers, to cover them completely. Dress with black pepper and one grating each of nutmeg.
Bake for 50 minutes.
Smoked Pork Belly