Legendary Dishes | Tarte au Reblochon (cheese pie)

FRANCE

Traditionally made with bacon and onion or with assorted soft vegetables like courgettes and spinach, the debate is not about the choice of filling, it is about the pastry crust, whether to pre-bake it. We went both ways and did not come to a conclusion.

We did however make both the bacon-onion and courgette-spinach versions. We suggest you do the same, that way you get to eat it twice!

This pie is suitable for the small Reblochon rounds.

Pastry

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

Make the pastry, leave to rest in refrigerator for at least an hour.

Filling – Bacon and Onion

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

Butter a pie pan (somewhere around a 24 centimetre diameter).

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.

Brown the bacon in a frying pan, add the onion, sauté for 15 minutes, 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.

Filling – Courgette and Spinach

  • 230 g Petit Reblochon
  • 220 ml crème fraîche
  • 3 eggs
  • 300 g courgettes, grated
  • 250 g spinach, blanched, squeezed dry, chopped
  • 125 g shallots, sliced thin
  • 15 ml olive oil
  • 5 g black pepper
  • Salt, large pinch.

Butter a pie pan (somewhere around a 24 centimetre diameter).

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.

Sauté the shallots in oil until they have coloured at the edges. Increase the heat to high, add the courgettes and fry for 3 minutes.

Remove from heat, leave to cool.

Prepare the spinach.

When the courgette mixture is cold, fold the spinach into it.

Preheat oven to 200ºC.

Beat the eggs with the cream.

Spread the courgette-spinach mixture across the pastry base.

Pour in cream-egg mixture, sprinkle with black pepper and a little salt.

Cut the Reblochon into wedges and arrange them a circle on top of the cream and egg mixture.

Bake for 40 minutes at 180°C.