Crispy Baked Reblochon
Crispy Baked Reblochon
Ingredients
- 2 red apples, peeled, cored and diced
- 1 tablespoon (15 ml) butter
- 1 teaspoon (5 ml) honey
- 1 teaspoon (5 ml) lemon juice
- 1/4 lb (125 g) Reblochon cheese, without the rind, diced
- 1 pinch ground nutmeg
- 1 teaspoon (5 ml) ground pink peppercorns
- 1 tablespoon (15 ml) chopped fresh chervil
- 5 sheets brik pastry (see note)
- 2 tablespoons (30 ml) butter or clarified butter (see note)
- 4 cups (1 litre) mesclun lettuce
- 1 red apple, cored and sliced
- 1/2 teaspoon (2.5 ml) Meaux mustard
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 ml) honey
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) walnut oil
- 1 tablespoon (15 ml) hazelnuts, toasted and coarsely chopped
- Salt and pepper
Instructions
- In a skillet, sauté the apples in the butter, honey and lemon juice for 2 minutes. Set aside in a bowl and let cool.
- Preheat the oven to 190 °C (375 °F).
- To the apple preparation, add the cheese, spices and chervil. Stir to combine.
- With a sharp knife, cut a straight edge off of 1 pastry sheet to get a square. Cut the square into four. Set aside.
- Line four of the cavities of a muffin tray with the remaining pastry sheets. Cover each sheet with a dough square. Place a quarter of the cheese mixture in each.
- Close like a bundle and hold in place using a toothpick, by folding the ends as in the picture.
- Brush with clarified butter. Bake at the bottom of the oven for 5 to 7 minutes or until the bundles are golden brown.
Crispy Baked Reblochon