Meat

Snail tart with roasted Chaource

    Recipe by Michel Moret.

Ingredients for 6:
- 1 shortcrust pastry base
- 1 farmhouse Chaource cheese
- 50 cl fresh cream
- 50 g butter
- 4 eggs
- 6 leeks (green parts trimmed off)
- 4 dozen medium sized snails
- 1 bottle Bourgogne aligoté
- 1 clove garlic, parsley
- Salt, pepper, nutmeg

   Preparation:
1 - Precook the shortcrust base.
2 - Reduce the white wine by half with the chopped shallots and      crushed garlic clove. Add the snails and reduce again.
3 - Finely slice the leeks and cook gently in butter for fifteen or so      minutes.
4 - In a bowl, vigorously whisk 50 cl of fresh cream with the 4 eggs,      pour this foaming preparation into the deep frying pan with the leeks,      season and simmer for a few minutes without bringing to the boil,      adding the snails and their reduction.

Presentation:
1 - Pour this leek and cream preparation into the pastry base.
2 - Cover the whole surface with the thinly sliced Chaource and bake in      a hot oven (160 to 180°) for 30 minutes.
3 - The cheese in the tart should turn golden, if not grill for a few      minutes. Leave to rest. Eat warm preferably.

Serving suggestions: White wine Chablis 1er Cru Beauroy


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