Reblochon Turnover or Pie

Chausson ou Tourte au Reblochon

Preparation info
  • 6

    Servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

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.

Ingredients

  • 1 pound puff pastry
  • 1 full-size Reblochon (approximately 1 pound) or 1

Method

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 inch thick. Place the pastry on an unbendable black baking sheet. Cut a