Morbier-Morteau cake

Ingredients for 4 servings:

• 1 package of puff pastry or cake dough, rolled out
• 1 sausage (Morteau)
• 1 onion(s)
• 1 clove(s) garlic
• 500 g potatoes
• 40 cl cream
• 20 cl milk
• 1 egg(s)
• 200 g processed cheese (Cancoillotte cheese fondue paste)
• Salt
• pepper
• nutmeg
• Thyme
• 1 tbsp, leveled butter
• 1 tomato(s) or other vegetables for decoration

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

Potato, cheese and meat cake

Pierce the Morteau sausage in several places with a fork and cook in boiling water for 30 minutes until tender. Then cut the cooked sausage into rounds. Boil the peeled potatoes in the water for 10 minutes. Mix the egg, cream, milk, salt, pepper, nutmeg, and thyme well. Lightly fry the chopped onion and chopped garlic clove in a frying pan with a tablespoon of butter until translucent. Place the rolled-out puff pastry in a baking tray and line it with the cooked potatoes cut into rounds, along with the fried onion and garlic. Pour the egg mixture over it, making sure that the glaze doesn’t reach the top of the cake mixture, leaving enough room to place the sausage round on top and spread it with a tablespoon of the Cancoillotte cheese fondue paste. For decoration, you can place a sliced ​​tomato or other colorful vegetable sliced ​​into rounds on top of the cake. Bake the cake in a preheated oven at 210 degrees Celsius for 30 to 45 minutes.