Langres Cheese and Winter Vegetable Pie

Preparation

• 1
  Preheat the oven to 180°C (350°F).
• 2
  Steam the diced butternut squash for about 10 minutes, until tender.
• 3
  In a pan, melt the butter. Add the chopped shallot and minced garlic, then sauté until translucent. Add the button mushrooms and cook until golden brown. Next, add the spinach and continue cooking for 5 minutes. Season with salt and pepper, then let the mixture cool completely.
• 4
  In a large bowl, combine the mushroom and spinach mixture. Add the diced butternut squash and the Langres cheese, cut into small pieces. Mix well to ensure all ingredients are evenly incorporated.
• 5
  Roll out one sheet of shortcrust pastry in a pie dish and prick the bottom with a fork. Pour the vegetable and cheese mixture onto the pastry. Lightly moisten the edges of the pastry, then cover with the second pastry sheet, pressing the edges together to seal.
• 6
  Crimp the edges of the pastry.
• 7
  Beat the egg yolk with the milk and brush it over the pastry.
• 8
  Make a small hole in the center of the pie and insert a tiny chimney made from aluminum foil.
• 9
  Bake for 50 minutes to 1 hour, covering the pie with aluminum foil halfway through if it browns too quickly.
• 10
  Serve hot with a fresh mesclun salad.