Name: Crispy Baked Reblochon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

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

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

Preparation

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.

Vinaigrette

While baking the bundles, whisk together all the vinaigrette ingredients in a bowl. Season with salt and pepper.
With a spatula, carefully remove the bundles from the pan and place on the mesclun lettuce. Remove the toothpicks. Garnish the salad with apple slices and drizzle with the vinaigrette. Serve as an appetizer.

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.

Crispy Baked Reblochon

Categories

Ingredients

Vinaigrette

Preparation

Vinaigrette

Note from Ricardo

Personal Note