Leavened puff pastry:
- 250 g of flour
- 2 eggs
- 1/2 square of baker's yeast
- 1/4 litre of warm milk
- 2 tablespoons of oil
- A pinch of salt
- 3/4 of an Époisses (200 g)
- Two spoonfuls of liquid crème fraiche
- Ground pepper
Mix the yeast in a small bowl of warm milk with a pinch of sugar.
Beat the eggs then gradually add the flour making sure it does not get too thick. To make it easier to mix, add milk then add the rising yeast. Salt it.
Grease a pie pan with oil and lightly flour. Spread the dough using a spoon over the pan in a room with no air currents. Let stand in the warm room for 2 hours.
When the dough has doubled in volume, spread out the sliced Époisses and add crème fraiche and pepper.
Bake at 210 °C (level 7) for 15 to 20 minutes.
You can eat the tart warm with a salad or cooled and sliced as a snack accompanied by a glass of Bourgogne Aligoté.