Feuilleté au Fromage

Name: Feuilleté au Fromage
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: Serves 6
Cuisine: France
Ingredients: 1 tsp lemon juice; 100-150 ml ice-cold water; freshly ground black pepper; 100 ml white wine; 2 tbsp olive oil; 3 sprigs of thyme; 200 g lardons (optional); 250 g butter, at room temperature; 100 g Port Salut or Chaumes cheese; 250 g plain flour; pinch of salt; sea salt; 1 kg red onions; 1 beaten egg, for brushing

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 55

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

This dish combines the typical inland flavours of thyme, bacon and regional cheeses with a light and flaky pastry base. Don’t stress too much over the puff pastry; if you don’t have time to make your own, the ready-made stuff works just as well...

Ingredients

For the puff pastry (pâte feuilletée)

250 g plain flour
pinch of salt
100-150 ml

Europe
France
Starter
Mediterranean

Method

To make the pastry, sift the flour and salt into a bowl. Make a well in the middle. Add the water and lemon juice and mix together, kneading quickly to a smooth dough. Wrap in cling film and allow to rest for 30 minutes. Meanwhile, place the block of butter between two large sheets of greaseproof paper or cling film and, using a rolling pin, flatten it out until it measures about 20 by 15cm, th