Gastronomie : le pithiviers revisité au lard et reblochon - Météo à la carte

Chef Francine, her husband, and their daughter live in Savoie. To warm up in the region, the traditional dish is pithiviers, but in a savory version! The recipe is very simple: farmhouse Reblochon melted in puff pastry, served with a creamy bacon spread. It's delicious, inexpensive, and to die for... Ingredients: • 1 sheet of puff pastry • 8 slices of bacon • 4 potatoes • 1 Reblochon cheese • 2 shallots • 2 cloves of garlic • 2 onions • 1 sprig of thyme • 10 cl of white wine • 250 g of crème fraîche Preparation: For the pithiviers: 1. Peel and dice the potatoes. 2. Peel and dice the onion into very small pieces. 3. Dice the bacon. 4. Sweat the bacon, onions, and potatoes in butter. Add a sprig of thyme. 5. Deglaze with white wine. Cook for 10 minutes. Then reduce the heat to low for 5 minutes. 6. Let the mixture cool. 7. Form circles of puff pastry. Scrape the skin off the Reblochon and cut it in half. 8. Place a portion of Reblochon on a circle of puff pastry, then pour the mixture over the top and place a second portion of Reblochon on top. 9. Wrap the entire mixture with a second circle of puff pastry. Pinch the pastry: using a knife, make small incisions all around. Brush with egg yolk. 10. Bake at 220 degrees for 20 minutes. For the cream of country bacon: 1. Mince the bacon, shallots, and garlic. 2. Sweat everything and deglaze with wine. 3. Pour in the crème fraîche. 4. Blend everything together. Chef's tip: You can make the pithiviers with local cheese. Chef: Francine Vandenkoornhuyse FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte