Bourguignonne Tart with Époisses Cheese and Potatoes | Taste of Burgundy

In a large bowl, sift the type 000 white wheat flour and mix it with a pinch of sea salt. Add the cold diced butter and rub quickly with your fingertips until you get a sandy texture. Incorporate 2–3 tablespoons of very cold water, bring the dough together into a compact ball, wrap it in cling film, and chill in the fridge for at least 30 minutes.

Meanwhile, peel the potatoes and cut them into thin slices of about 2–3 mm. Boil them in salted water for 6–8 minutes until slightly tender but still holding their shape, then drain them well. In a pan, heat the extra virgin olive oil and sauté the finely julienned shallots for 5 minutes until translucent and sweet. Pour in the dry white wine and let it evaporate completely for 2 minutes.

In a bowl, whisk the fresh eggs with the sour cream, a pinch of sea salt, freshly ground black pepper, ground nutmeg, and thyme leaves. Roll out the dough into a round tart pan lined with baking paper and prick the base with a fork.