Cire d'Alésia Recipe
The Cire d'Alésia is a traditional dish that hails from the rich culinary heritage of France. This savory pastry, reminiscent of the classic quiche, encompasses the flavors of aged cheese, nourishing meats, and abundant fresh herbs. The name 'Cire d'Alésia' pays homage to the legendary Gallic siege where history, legend, and culinary art come together like a well-prepared feast. It’s believed that the origins of this dish can be traced back to the Roman siege of Alesia, where Gallic warriors fortified themselves with hearty meals. Over the centuries, Cire d'Alésia has evolved but its intent of providing sustenance and flavor remains unchanged. It reflects the robust and rustic characteristics of French cuisine, showcasing a delightful harmony between tradition and taste.
Ingredients
- Aged Comté Cheese - 200g, grated
- Brie Cheese - 100g, sliced
- Smoked Bacon - 150g, diced
- Chicken Breast - 200g, roasted and diced
- Heavy Cream - 200ml
- Chives - a small bunch, finely chopped
- Thyme - 1 tablespoon, finely chopped
- Bay Leaves - 2
- Eggs - 4
- All-Purpose Flour - 200g
- Unsalted Butter - 100g
- Whole Milk - 100ml
- Salt - to taste
- Black Pepper - to taste
- Nutmeg - a pinch
Preparation
Step 1: Prepare the Dough
Begin by preparing the pastry base for the Cire d'Alésia. In a large mixing bowl, combine all-purpose flour and a pinch of salt. Cut the unsalted butter into cubes and rub it into the flour mixture using your fingertips until it resembles breadcrumb.
Step 2: Form the Dough
Add a little cold water, about a tablespoon at a time, to the flour mixture and mix until it forms a smooth dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Step 3: Cook the Filling
While the dough is resting, begin preparing the filling. In a skillet, cook the smoked bacon over medium heat until crispy. Remove it from the skillet and set aside on a paper towel-lined plate. Keep the bacon fat in the skillet.
Step 4: Prepare the Meat
Using the same skillet, cook the chicken breast pieces in the bacon fat until they are golden and succulent. Season with salt and black pepper to taste. Set aside with the bacon.
Cooking Process
Step 5: Assemble the Filling
In a large bowl, whisk together the eggs, heavy cream, whole milk, and a generous grating of nutmeg. Add in the cooked bacon and chicken, chives, and thyme.
Step 6: Prepare the Cheese
Fold in the grated aged Comté cheese into the mixture, ensuring it is evenly distributed. The creaminess of the cheese contrasts beautifully with the salty bacon and chicken, creating a rich amalgam of flavor.
Step 7: Roll Out the Dough
Preheat your oven to 180°C (350°F). Roll out the dough on a floured surface to about 1/4 inch thick. Carefully place the dough into a tart pan, pressing it into the edges, and trim any excess. Prick the base with a fork to prevent it from rising during baking.
Step 8: Blind Bake the Dough
Cover the dough with parchment paper and fill with baking beans or weights. Blind bake in the preheated oven for about 15 minutes to ensure a crisp, golden base.
Step 9: Bake the Cire d'Alésia
Remove the beans and parchment paper. Pour the filling into the pastry case. Add the sliced brie cheese on top. Bake for an additional 30-35 minutes or until the filling is set and the top is golden brown.
Enjoying the Cire d'Alésia
Once out of the oven, allow the Cire d'Alésia to cool slightly. This dish is best served warm, accompanied by a glass of chilled white wine to complement the rich flavors. Every bite delivers a creamy, cheesy burst, accented by the flavorful meat and herbs, enticing your senses much like the historical tales from Alesia. Sitting around a rustic wooden table with friends or family, this meal turns any occasion into a feast worthy of the Gallic warriors.