Baked Reblochon from Taste of Savoie
Winter is coming and comfort food is calling. I've been walking in Les Gets during Autumn watching the winter approach and dreaming of cheesy winter delights that follow in the mountain restaurants on the pistes.
You will never go hungry in Les Gets, aside from the wonderful restaurants, if you would prefer a quiet night in after a big days skiing, the village boasts a wealth of speciality food shops including La Cave Getoise which has a wonderful selection of food and drink, including local wines, cheeses and charcuterie. You can order your Raclette cheese to size and fondue cheeses grated to order!
Le Refuge de Marie Louise also stocks a great selection of local Savoyard specialities, wonderful saucisson, a plate of charcuterie can be ordered to go with your favourite cheese dish and to order they make a Savoyard Tourte - a very tasty Tartiflette pie. We have a fantastic Boucherie in the main street and another in the old town selling freshly cooked roast chickens, plats du jour, home-made ready dishes and a great delicatessen counter.
Les Gets has a delightful chocolate shop offering chocolate making classes for adults and children. Also a great selection of Boulangeries, all selling those wonderful French pastries and fabulous French baguettes which have to be right up there on the list of top reasons to visit France!
It's time to get inventive with the oh so delicious Savoyard staple ingredients! Reblochon cheese made here in the Haute Savoie is the most popular cheese in the region and the start of the hearty Tartiflette mountain dish. Reblochon gained the prestigious AOC title in 1958 and was first produced in the Thones valley in the nearby Aravis area - read my potted history of Reblochon here.
I was inspired by a recipe I saw on Chefs Club and adapted it to create a Savoyard version. It's a great dish to arrive at the table with, as it looks impressive but is not difficult to make!
Baked Reblochon Pithiviers Style!
1 potato - 1 small Reblochon round - 1 tablespoon olive oil - knob of butter - 100g bacon lardons - 1 onion - 1 garlic clove, finely chopped - pinch of thyme - seasoning to taste - 1 sheet of puff pastry - 1 egg for glazing
- 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 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.
- Then bring up each 'petal' onto the cheese overlapping each one, glazing with egg to seal.
- 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.
This makes a great starter or yummy accompaniment to apero time! Would be lovely served with a crisp green salad for a light lunch. To turn this 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.
Caro Blackwell is a food blogger and photographer at Taste of Savoie, where you can also find more great mountain recipes.
Photos: Caro Blackwell