I had tasted an equivalent pie in Amsterdam last summer and had kept it in mind since then. I had plenty of Fourme d’Ambert cheese left in my fridge and a large packet of almonds in my cupboard. So the moment had all the elements, especially since I’m currently in my sweet potato and butter phase. So I got to work! The result is an amazing pie where the sweet potato is perfectly balanced with the cheese and the almond brings an unexpected consistency.
Shortcrust pastry:
- 250g of flour
- 10g of sugar
- 125g of cold semi-salted butter
- cold water
- 1 sweet potato
- olive oil
- 150g of blue cheese (Bleu d’Auvergne, Fourme d’Ambert, Saint Agur etc.)
- 75g of whole almonds
- 2 eggs
- 250ml full cream
- salt, pepper, nutmeg
Put the flour, sugar and cold butter cut into pieces in a container or the bowl of a food processor.
Mix with the sheet or fingertips to a sandy consistency.
Pour in just enough cold water to make the dough smooth. Do not over mix or the dough will become hard. Wrap in cling film and chill.
Roll out the dough, lightly floured, on parchment paper to a thickness of 3mm.
Line a circle or pie pan with the mixture and trim off the excess.
Let the dough rest in a cool place for 45 minutes.
Peel the sweet potato.
Cut it into large cubes.
Sprinkle with two or three tablespoons of olive oil and salt to taste.
Bake the pieces at 190°C for about 20 minutes.
Here we go!
Let the pieces cool and then place them in the dough as desired. Add almonds.
Put in pieces of blue cheese.
Mix the cream with the eggs with a fork, add salt and pepper and a little nutmeg, then drizzle the pie to within 1 mm of the edge.
Bake at 180°C for about 40 minutes.
Let cool on a wire rack.
Enjoy with a good salad!
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