Reblochon cheese is a true taste of the French Alps. Made in Haute-Savoie it’s used in many dishes and this baked Reblochon pithiviers style pie is an absolute winner!
1 small Reblochon round
1 tablespoon olive oil
Knob of butter
100g bacon lardons
1 onion – chopped finely
1 clove garlic – chopped finely
Pinch of thyme
Seasoning to taste
I sheet of puff pastry
1 egg for glazing
How to make Reblochon pithiviers
Peel the potato and cook in boiling water for about 15-20 minutes until soft
Heat the olive oil and butter in a frying pan and sauté the onions, garlic and bacon lardons with the thyme
Drain the potato and cool a little – cut into thin slices.
Roll out the puff pastry into a large circle
Cut the Reblochon in half to create 2 circles
Place one circle of Reblochon in the centre of the puff pastry
Spread the onion mixture over the cheese, then add the slices of potato and finally place the other Reblochon circle over the top
From the cheese edge to the outer edge of the pastry, cut into 8 wedges. Then take a up or glass to use as a template to cut circular shapes on each wedge of pastry.
Then bring up each ‘petal’ onto the cheese and overlap each one, glazing with egg to seal.
Glaze the whole parcel and season with black pepper or sprinkle a few poppy seeds to give it that extra wow factor look.
Cook in a pre-heated oven 200°C or 180°C fan oven for about 20-25 minutes until golden brown.
Delicious with a green salad!
Recipe by Caro Blackwell, passionate foodie, French wine lover, photographer and traveller who lives in Haute-Savoie. Find more of her delicious recipes at: tasteofsavoie.com
More delicious alpine dishes
Tartiflette – irresistible and deliciously easy to make
Raclette – a classic taste of the French Alps
Simple Reblochon pie, super easy and mouth-wateringly moreish