Reblochon de Savoie brick with vegetables


Ingredients :

  • 1/2 Reblochon de Savoie farmer

  • 6 sheets of puff pastry

  • 2 carrots

  • 250 g mushrooms in Paris

  • 3 tbsp. tablespoons olive oil

  • For the cream

  • 20 cl liquid cream

  • 15 g Reblochon


Cut the carrots into small cubes and chop the mushrooms. Fry everything in a pan with olive oil for 10 minutes over low heat. Season and leave to cool. Cut the Reblochon cheese into cubes of about 1.5 cm square, leaving the crust. Cut puff pastry sheets in half. Spread a few vegetables on each piece of puff pastry. Place a piece of Reblochon then gently fold by making them stand with a toothpick. Fry each brick 2 minutes in boiling oil. Drain on paper towels.

For the cream: Bring liquid cream to the boil and melt the piece of Reblochon cheese. Cover the bricks leaves with cream and serve.