Leek, Bacon, Mushroom and Reblochon Tart
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 are 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
I’m often asked for easy and quick ideas, so 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 picnic on a hike in the mountains.
Leek, bacon, mushroom and Reblochon tart
Ingredients
- 1 packet of ready rolled round puff pastry
- 2 leeks – washed trimmed and cut into circles
- 200 g smoked bacon lardons
- 200 g 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
Instructions
- 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 it over the top of the mixture
- Cut the Reblochon into thin slices and lay it over the top
- Cook in the preheated oven for around 20/25 minutes
Notes
Variations
There are many variations or combinations of 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.Here are a few other Reblochon recipe ideas for a picnic
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