Nos films

Animals and their feeding

The production steps

Guaranteed and controlled quality

- Search for a recipe -

1.Choose your cheese

  • Abondance
  • Beaufort
  • Chevrotin
  • Emmental de Savoie
  • Raclette de Savoie
  • Reblochon
  • Tome des Bauges
  • Tomme de Savoie

2.Choose your season

  • Spring
  • Summer
  • Autumn
  • Winter

3.Choose your dish type

  • Snack
  • Cheese board
  • Starter
  • Main
  • Dessert
  • Agreements
×

Warning

JUser: :_load: Unable to load user with ID: 910
Retour à la liste des résultats

Trio of Reblochon filo pastry (tomato, apple, pear)

(0 vote)
  • Cheese :

    Reblochon
  • Dish type :

    Snack, Starter
  • Season :

    Autumn, Winter

Ingredients - for 4 persons

  • 4 filo pastry sheets
  • 2 apples + 1 pear
  • 200g Reblochon cheese
  • 60g butter
  • Salt & pepper

Preparation

  1. Peel the 2 apples and the pear, then cut them into small cubes. Sauté in 20g of butter, add salt and pepper, then set aside.
  2. Cut up the Reblochon into thin slices (without the rind, of course!).
  3. Melt the remaining butter, then smear it over the thin pastry sheets.
  4. Place in the centre of each sheet small mounds of apple/pear, topped with a slice of Reblochon.
  5. Close up the filo pastry sheets, arrange them on a tray and bake in the oven for 8 mins at 180°C (th 6).