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6
ServingsEasy
Published 1989
Presented as a turnover, this is a specialty of the Boulangerie Roteili, Faubourg des Balmettes in Annecy. Many restaurants in the areas where reblochon is made present it as a tourte. The best replacement for reblochon is the Canadian OKA cheese.
Be sure that the puff pastry is extremely cold. Remove the crust of the cheese, cut it into thick slices and keep it cold; dice the ham into ¼-inch cubes.
Cut the pastry into 2 equal parts. Roll out the first into a sheet