Reblochon cheese tart recipe
Origin :
Alpes du Nord
Ingredients
- 1 sheet short crust pastry
- 20cl fresh cream
- 100g diced bacon
- 1 large onion
- 3 eggs
- 1/2 Reblochon from Savoy
Preparation
Fry the chopped onion and the diced bacon.
Beat the fresh cream and the eggs.
Spread the onions and the diced bacon over the tart base.
Cover with the beaten eggs.
Cut the reblochon into small dice.
Cover the tart with the cheese.
Put it in an oven preheated to 200°C for 35min.
The chef's trick
For a tart with more taste, choose a matured reblochon.