Crispy Baked Reblochon

Crispy Baked Reblochon

  • Preparation 10 min
  • Cooking 10 min
  • Servings 4
  • Végétarien
  • Sans gluten
  • Sans oeufs



    • 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
  • Vinaigrette

    • 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


  • Vinaigrette

Note from Ricardo

Brik pastry is of Tunisian origin. It is found in Tropical and North African grocery stores. It is an elastic dough made from semolina boiled in water. It can often be replaced by two layers of phyllo dough. With phyllo, the toothpicks are useless, since once buttered, it becomes sticky.

Clarified butter is the translucent portion of butter that was heated up without letting it brown. To get it, carefully skim melted butter with a spoon and only keep the yellow translucent layer that lies just below the milk residue, without also taking the whey which is at the bottom. It can be kept in a jar in the refrigerator. Clarified butter will keep for a long time since it is free of the elements that spoil. It has the advantage of not burning at high temperatures and is ideal for pan-frying potatoes.

Personal Note