Reblochon pie is a cheey, easy and irresistible taste of the French mountains made with the local cheese – reblochon.
My first taste was at the exquisite Chalets-Hotel La Croix-Fry in Manigod near Annecy. It’s a pretty little mountain village with astonishingly beautiful views over the Aravis mountain valley. The sort of place that makes you feel refreshed and invigorated by the beauty around you and the fresh mountain air.
At the lovely restaurant of this luxurious hotel, they serve a slice of reblochon pie, tourte au reblochon, with an aperitif. Eaten on the sunny terrace overlooking the mountains, or inside the cosy interior with its roaring wood fire – it’s a feel good foodie experience.
It’s very easy to make at home though I can’t guarantee that without those views it will taste quite the same!
2 circles of puff pastry
1 round of reblochon cheese
2 teaspoons milk
Preheat the oven to 210 ° C (Gas Mark 7).
Line pie dish with one of the puff pastry circles. Place the reblochon in the centre and cover with the second round of puff pastry. Seal the edges by brushing with a little water.
Prick the top with a fork and brush with the beaten egg/milk.
Bake for 15 minutes until the dough is golden brown and serve straight from the oven.
Seriously, and I mean, seriously, delicious.
Manigod Tourist Office website: en.manigod.com
More French Alps recipes
Easty Raclette recipe – tuck into a robust and irresistible mountain classic
How to make Tartiflette – Filling and utterly delicious authentic taste of the French Alps
Reblochon cheese makers – how a grandmother and her granddaughter joined forces to become a cheese making team extraordinaire at their mountain top farm
Reblochon festival – they love this cheese in the mountains so much they hold a party for it!