Tomato and Reblochon tarts

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

Reblochon cheese is a speciality of Northern Savoie, France. It is most commonly used in tartiflette, a mountain dish with potatoes and bacon. It is an unpasteurised cow’s milk cheese that melts perfectly and has a rich, yet sour, taste. Here it is in the simplest tart of all and once you have mastered this recipe you are only limited by your own imagination. Don’t think you can’t make this recipe just because you can’t find Reblochon...