Per serving:
- Calories: 246
- Protein: 8 g
- Fat: 18 g
- Saturates: 9 g
- Carbs: 14 g
- Total sugars: 3 g
- Fibre: 1 g
Tear and share tartiflette recipe
This sharing treat is packed with all the flavours of a traditional tartiflette. Reblochon has a lovely strong taste, but if you’re not a fan, go for Brie instead.
For a truly show-stopping meal to make over the Christmas period, this is it. Creamy, oozy cheese wrapped in a bacon-y puff pastry twist. It's almost as if a cheese twist and pigs in blanket got married and fell into a big wheel of oozy cheese. Serve with cornichons and pickled onions on the side to cut through.
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
55 mins
Total Time:
1 hr 25 mins
Cal/Serv:
246
Ingredients
- 50 g smoked bacon lardons
- 1 large onion, finely sliced
- 1/2 Tbsp. balsamic vinegar
- 1/2 Tbsp. sugar
- 2 Tbsp. fresh thyme leaves
- 240 g whole round Reblochon cheese
- 1 tsp. olive oil
- 320 g ready-rolled puff pastry sheet
- 1 medium egg, beaten
Directions
- Step 1Dry-fry the bacon lardons in a frying pan over medium-high heat until crisp. Remove to a plate using a slotted spoon and set aside. Reduce heat to low and cook the onion in the bacon fat for 10 minutes, stirring occasionally, until very soft. Increase heat to medium, stir in the vinegar, sugar, 1 tbsp thyme and plenty of seasoning, and cook until the sugar dissolves and the onions are coated in a syrupy mixture. Set aside to cool completely.
- Step 2Preheat the oven to 200°C (180°C fan), mark 6. Line a large baking sheet with baking parchment and place the Reblochon in the centre. Score a few slashes in the top of the cheese to cut through the rind. Sprinkle over the remaining thyme leaves and drizzle with the olive oil.
- Step 3Unroll the puff pastry sheet on to a board and evenly sprinkle over the cooled lardons and onion mixture. Fold in half from long edge to long edge to create a long, narrow rectangle. Press gently to stick. Cut into 4 long strips and gently twist each one into a spiral, like making cheese straws. Arrange the spirals around the cheese in a continuous spiral and push back in any filling that has fallen out. Brush the pastry with beaten egg.
- Step 4Cook in the oven for 30 minutes, until the pastry is golden and the cheese is gooey. Serve immediately.
GH TIPS:
If you want to make it meat-free, skip frying the bacon lardons. You could fry off chopped chestnut mushrooms instead for a twist.
Looking for a cheesy centrepiece meal for Christmas? Our brie and mushroom pie recipe is the answer.
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