Snail, Epoisses and chard tart :Burgundy's boldness

Snail tart

Get ready for a starter that’s daring and seductive from the first bite on the Burgundy Grands Crus Route! Chef Arole Dupaty has reinvented Burgundy with his snail, Époisses and chard tart: a daring combination of rich snails, creamy cheese and fresh local vegetables. A speciality that embodies 100% Côte-d’Or Savoir-Faire, where tradition and creativity meet in a symphony of flavours. Each slice is an intense and memorable gourmet journey to the heart of Burgundy.

Fromagerie Gaugry in Brochon — ©Fromagerie Gaugry / ©Jib

Serves 8

Pastry

Flour 250 g
Butter 125 g
1 egg
Salt

Chard

Young chard 2 bunches
50 g butter
salt and pepper

Sauce

100 ml milk
Double cream 100 g
2 eggs
salt and pepper

Topping

Époisses not overdone 1/2
Snails in court bouillon 24

How do you go about it?

1Paste

Mix the flour, salt and soft butter by hand. Add the egg, mix and form into a ball.
Shrink-wrap and chill in the fridge.

2Chard

Wash and finely chop the chard. Melt the butter, salt and pepper in a saucepan. When the butter is "nutty", add the chard and cook, covered, until the cooking water has evaporated. Set aside to one side.

3Device

Beat the eggs with the salt and pepper, then stir in the cream and milk.

4Trim

Roll out the pastry to the size of the tin. Place in a cool place to prevent the pastry from shrinking during baking. Cut ['Époisses' into slices. Drain the snails.

5Cooking and finishing

Preheat the oven to 180°C. Arrange the chard and snails in the base of the tart, followed by the mixture. Add the slices of Époisses and season with pepper. Bake for 35 to 40 minutes.

6Dressage