Baked Reblochon Pithivier style

By CheeseDiva

This makes a great starter or yummy accompaniment to apero time! The Baked Reblochon would also be lovely served with a crisp green salad for a light lunch. To turn this Baked Reblochon into a vegetarian dish, simply replace the bacon lardons with a selection of chopped wild mushrooms. You could use other cheeses in place of Reblochon like Brie or Camembert.

Ingredients

• 1 potato
• 1 small Reblochon round
• 1 tablespoon olive oil
• a knob of butter
• 100g bacon lardons
• 1 onion – chopped finely
• 1 clove garlic – chopped finely
• A pinch of thyme
• Seasoning to taste
• I sheet of puff pastry
• 1 egg for glazing

Preparation

Step 1

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 saute the onions, garlic and bacon lardons with the thyme
Drain the potato and cool a little – cut into thin slices
Roll 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
Top the reblochon with the onion mixture and add the slices of potato and then top with the other Reblochon circle
Cut the puff pastry circle into 8 – from the cheese edge to the outside edge
Take a mug and use as a template to cut round to form semicircles on each 1/8 of pastry – see photo
Then bring up each ‘petal’ onto the cheese overlapping each one, glazing with egg to seal – see photo
Glaze the whole parcel and grind with black pepper or sprinkle with poppy seeds
Cook in a pre-heated oven 200°C or 180°C fan oven for about 20-25 minutes until golden brown
Serve with a green salad garnish and enjoy