What are leftover croissants you may well ask? and I’m not sure this happens very often – it certainly doesn’t in my kitchen. However I have on the odd occasion frozen croissants ready to make a bread and butter pudding with, so I thought I’d try a savoury version.
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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.
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