percy
Looking at this recipe, it is a kind of custard pie. If you wanted to
make it without a crust, could you do it, I wonder, in a waterbath liek
cheesecake or even baked custard. ? Just a thought, but it might work.
In addition, without the crust you might not need to start it at the high
temperature, but I am not sure about that.

Wendy

: My next adventure will be a Tourteau Fromage from Poitou. I've been
: searching for a recipe for a while and finally found one that's authentic.

: Tourteau Fromag?
: - 260 g flour
: - 120 g butter
: - 250 g fresh goat cheese
: - 175 g sugar
: - 6 eggs
: - 5 cl milk
: - a pinch of salt
: - 1 tsp vanilla extract
: Combine 100 g butter, 200 g flour, the salt and a bit of water to make a
: pie dough. Let rest for two hours.
: In a mixing bowl, combine the goat cheese with 125 g sugar and the milk.
: When this is well blended, add the egg yolks one by one, 60 g flour and
: the vanilla.
: Beat the egg whites with the rest of the sugar until stiff and fold into
: the goat cheese mixture. Line a greased small round mold with the pie
: dough, and pour the goat cheese mixture into it.
: Bake at 300?C (570?F) for ten minutes, then at 220?C (430?F) for 40
: minutes. Let cool, unmold and serve at room temp or cold.
: Posted by clotilde on March 20, 2004 11:34 AM

: I don't think the crust is optional because it's the only thing
: protecting the bottom from the intense heat. I want the top to be black,
: that's how it's supposed to be, but in the pics I've seen there's been
: no blackened bottom.

: Vicki