- 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
Mix with the sheet or fingertips to a sandy consistency.
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!
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.