Legendary Dishes | Tarte au Reblochon (cheese pie)


Traditionally made with bacon and onion or with assorted soft vegetables like courgettes and spinach, the debate about this pie centers on the pastry crust, whether to pre-bake it. We suggest you try both methods, that way you get to eat it twice!


  • 250 g white wheat flour, t450
  • 120 g butter
  • 2 eggs
  • 15 ml cold water
  • 3 g salt


  • 250 g Reblochon
  • 200 ml crème fraîche
  • 3 eggs
  • 125 g onion, chopped small
  • 100 g bacon, diced
  • 20 g butter
  • 5 g nutmeg, grated

Make the pastry, leave to rest in refrigerator for at least an hour. Brown the bacon in a frying pan, add the onion, sauté for 15 minutes, leave to cool.

Butter a 22 / 24 cm pie pan, roll the dough to the desired shape and place in the pan. Using a fork puncture the pastry in several places. Or, cover with a sheet of parchment paper, place cooking weights or beans on top and bake for 15 minutes at 180ºC. Remove and leave to cool.

Preheat oven to 200ºC. Beat the eggs with the cream. Spread the bacon and onions across the pastry base. Pour in cream and egg mixture, dust with nutmeg. Cut the Reblochon into wedges and arrange them a circle on top of the cream and egg mixture. Bake for 30 minutes at 180°C.