Recipe: Reblochon puff pastry
Reblochon, Savoie cheese, here is a recipe for an aperitif Reblochon puff pastry recipe, this puff pastry has much more, a lot of character. Recipe with Reblochon cheese for dinner aperitifs, you have to vary and test all the cheeses, you can count on me. Reblochon, I like to cook this cheese, it always keeps beautiful colors after cooking and remains very firm. We are very lucky with French cheese, it lends itself to all the requirements of chefs and gastronomy.
Recipe ingredients
- Reblochon puff pastry recipe for 67 mini tarts
- 250 g of reblochon
- 2 egg yolks
- 2 puff pastry rolls
- Pepper
Instructions
- Unroll the puff pastry
- Rinse the chives with clean water
- Finely chop the chives
- Cut the reblochon lengthwise then crosswise to make small cubes
- Spread the Roquefort dough on the puff pastry
- Leather oven hot 200 ° for 15 minutes
Preparation time: 10 minutes
Number of tarts: 67
Cooking time: 15 minutes
5 star rating: 1 review
What wine to drink with: Reblochon puff pastry
My favorite wine for this recipe Seyssel (Savoire and Bugey) Grape variety: Altesse ‘Roussette)
Temperature between 08 ° and 10 °
Reblochon
Slice the Reblochon
Then in cube
Silicone mold
Place the reblochon
Poppy seed
Baked puff pastry
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