"Simplicity is the ultimate sophistication" LdV

Wednesday, 15 November 2017

REBLOCHON AND CUMIN PIE (Tarte Reblochon et cumin)

(Tarte Reblochon et cumin)

One of my favorite cheese is cooked Reblochon. It brings me so many, many memories of skiing till night, sharing emotions of the day with friends around a hot gluhwine, snow falling down, stroll in the mountains and so on! I am always amazed by the power of food to bring you back somewhere, with someone down memory lane... As you may noticed, no eggs, no crème fraîche in this pie. Between you and I, the Reblochon is a quite heavy cheese and just like this, it feels lighter (yes, yes). With a nice green salad lovely seasoned, you have a balanced supper ready in no time...

Wine pairing : Pomerol (Red) from Bordeaux.

A quick glance in your kitchen…

In your fridge
Puff pastry
Red onion

In your cupboard 
Cumin seeds
Reblochon cheese

Serves 4-6

1 puff pastry
1 red onion sliced
1 Reblochon cheese diced
1 tbsp of cumin seeds

Preheat your oven to 210 °.
Butter and line a round tin pie with baking paper.
Unfold and place the puff pastry into the tin.
Prick the bottom of the pastry thoroughly with a fork.
Dispose the cheese and the onion all around. Drizzle with cumin.
Bake for 30 minutes.
Serve with a green salad.

Tarte Reblochon et cumin

Pour 4-6 personnes 
1 pâte feuilletée
1 oignon rouge émincé 
1 reblochon coupé en lamelles
1 cas de graines de cumin

Préchauffez votre four à 210 °.
Déroulez la pâte dans un moule rond préalablement chemise de papier sulfurise et piquez le fond avec une fourchette.
Etalez le fromage sur la tarte avec l’oignon et parsemez de graines de cumin.
Enfournez pour 30 minutes.
Dégustez avec une salade verte.

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