My latest recipe with Reblochon – A leek, bacon, mushroom and Reblochon tart. I’m always looking for ways to cook with Reblochon cheese because I love this versatile cheese – it works in practically any dish. It’s a local cheese in the Haute Savoie and has had the prestigious AOC status since 1958 Reblochon is a soft ‘washed rind and ‘smear-ripened’ cheese traditionally made from cows milk. This round cheese is 14cm in diameter and about 3-4 cm thick. It normally weighs around 450g. The rind of the cheese is a yellowy orange colour with a thin white layer of mould on. The bacteria is smeared onto the rind, which adds to the flavour – Reblochon contains Umami – the fifth taste – known as the savoury taste, following, sweet, sour, salty and bitter, which could explain why it is so moreish!
Reblochon Cheese from the Haute Savoie
As I’m often asked for easy and quick ideas – I thought I’d share this savoury tart. It would be good for lunch or dinner, served warm or cold with a salad. Make a tasty snack or work well in a packed lunch on a hike in the mountains.
Recipe for Leek, Bacon,
Mushroom and Reblochon Tart
1 packet of ready rolled round puff pastry
2 leeks – washed, trimmed and cut into circles
200g smoked bacon lardons
200g mushrooms washed and sliced
1 whole Reblochon cheese – I used the red seal Reblochon not the (green) Fermier one, as this has a milder taste
Salt and Pepper
Olive oil and butter
- Preheat the oven to 190° – 200° C
- Line a round tin with the pastry sheet
- Sauté the leeks in olive oil until soft and a little golden, add a dollop of butter and the sliced mushrooms and continue cooking until the mushrooms are soft. Season to taste.
- Spread this mixture onto the pastry.
- Cook the bacon and sprinkle this over the top of the mixture
- Cut the Reblochon into thin slices and lay over the top
- Cook in the preheated oven for around 20/25 minutes
- Serve with a green salad and a chilled glass of Apremont white wine from the Savoie
I didn’t bake the pastry case blind but I was using a baking tray with holes in the bottom which helps crisp the bottom of the pastry.
There are many variations or combinations for fillings that you could try. Maybe sautéed slices of courgette in place of the leek. For a vegetarian version, omit the bacon and add wild mushrooms. Also could substitute smoked salmon pieces for the bacon.
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You may enjoy some of my other recipes with Reblochon – click on the photos below for recipes
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