Fougasse à la Fourme d’Ambert and onions, recipe

Ideal for an aperitif, even better still lukewarm, this fougasse is very soft inside, with the softness of pan -fried onions and the character of blue, here of the Fourme d’Ambert Aop.

And a few nuts because it goes well together and brings a little lamb’s lettuce.

Do you often make fougasses? The advantage once we have found a paste recipe that suits us is that we can change the garnishes to the will. Our little secret with my daughter who also likes to vary the pleasures and put her hand in the dough, it is to have a slightly creamy base so that the garnish does not dry too much to cooking and that the interior remains soft as desired. So very often, it is a small bed of thick cream.

Here I wanted to highlight the Fourme d’Ambert Aop which is a blue that I really appreciate, playing on the textures. So to have my creamy part, I first make a blue cream (while heating cream and melt in a piece of oven). Once cooled, it thickens and can be used in full different ways. For example you can mount this preparation in whipped cream by adding a little more 30% whipping cream and use it to enhance all kinds of aperitif: toast, verrines …

In short to get back to the recipe, I therefore offer you a fougasse with pan -fried onions, a few nuts and the Fourme d’Ambert, in cream and in pieces. To decline at leisure …

Fougasse with blue and onions

Ideal for an aperitif, even better still lukewarm, this fougasse is very soft inside, with the softness of pan -fried onions and the character of blue, here of the Fourme d’Ambert Aop.

Kitchen modeTo prevent standby

Preparation time 10 minutes min

Cooking time 20 minutes min

Rest 1 hour h

Total time 30 minutes min

Dish type Aperitif, entry

Kitchen French

Start by making the Fougasse dough

Meanwhile prepare the garnish:

Finally, cook the fougasse

You can decline this basic fougasse recipe with the garnish of your choice. Here a well -creamy blue forming and candied onions. For example, you can test a Provencal touch with tomatoes and bacon.
The main steps: We prepare the dough with Fougasse. We heat the cream and dissolve blue in it. The onions are stained. Then assembly and cooking the fougasse. To serve ideally lukewarm. I also give you the version to the Cookexpert robot

Enjoy your food !