It is true, you will tell me “A reblochon pie recipe in the middle of summer and with this heat?! “. Yes yes and I’ll tell you why. I am lucky to have Simon Veyrat’s farm next door, right across from my cottage in Manigod. I was able to visit the whole process of making reblochon and butter (which you may have seen in pictures on my social networks). This visit greatly opened my appetite so I did not hesitate to buy a reblochon and start cooking following the recommendations of chef Marc Veyrat, master in the matter. All these good ingredients to carry with you, you have to know how to take advantage of them.
Then, there’s no season for pleasure, isn’t it?
Ingredients for one pie (maximum 6 person) :
- 2 puff pastry
- 1 farm reblochon
- 25 cl fresh cream 20%
- Salt and pepper
- Cumin or caraway seeds
- 1 egg yolk mixed with cold water
Utensiles to use :
Preparation Time: 25 minutes
Recipe: Middle Level
Preheat the oven to 200°C.
Open the two puff pastry : unroll the first one on a baking sheet using a cookie cutter and reduce its diameter by about 3 cm. Slightly prick her.
Take the reblochon and remove the crust on its edge, scratch the top and bottom this to remove the bitterness. Place it on the first puff pastry. Sprinkle some cumin or caraway seeds (a little personal touch), but not too much! Using a brush, wet the edge of the dough to 2 cm.
Place the second puff pastry on the reblochon and glue the two pasta together at the edges, and tighten well by pinching them to form a small lace (see picture’s ingredients).
Use the Japanese paring knife to make a decoration as you like, then brush the pie with an egg yolk mixed with cold water.
Place in the oven for 25 minutes. Meanwhile, reduce the cream to thicken well, salt and pepper.
Once the pie is baked, pierce a small round in its center and empty the cream inside using a paper cone.
Serve it hot with a mixed salad.
It’s absolutely necessary to choose a farm reblochon with the green pastille which guarantees its artisanal side and its quality.
The reblochon is very well accompanied by seeds of cumin or caraway: a big thank you to these cows who have the kindness not to graze them, which leaves us the possibility to pick them and make them dry for a culinary use.