Feuilleté au Fromage

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in

The French Market

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...


For the puff pastry (pâte feuilletée)

  • 250 g plain flour
  • pinch of salt
  • 100-150 ml ice-cold water
  • 1 tsp lemon juice
  • 250 g butter, at room temperature
  • 1 beaten egg, for brushing


    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, then return it to the fridge. On a lightly dusted surface roll out the pastry to about 25 by 45cm. Place the flattened butter in the middle of the pastry and fold the two ends in to cover the butter. Turn by 90 degrees and roll out to 25 by 45cm again. Then repeat: fold one third up and then the remaining third, turn by 90 degrees and roll out again. Wrap and place in the fridge to cool and rest for 30 minutes. Repeat the above process twice, and rest the pastry for 30 minutes before rolling it into the required shape.

    Slice the onions very finely (using a mandolin if you have one). Heat the oil and add the onions. Fry briskly for 5 minutes, then add the wine, lardons and 2 sprigs of thyme. Reduce the heat and cook for 30 minutes, stirring frequently until the liquid evaporates.

    Heat the oven to 220°C/gas 7. Roll out the pastry into a rectangle about 21cm by 30cm. Place on a greased baking sheet, mark all over with a fork and work the edges with a fine-bladed knife. Place in the oven and bake for 12 minutes. Remove and cover with the cooked onions. Slice the cheese finely and layer over the top of the onions, season and scatter the leaves from the remaining sprig of thyme over. Brush the exposed pastry with egg and place in the oven for 15 minutes. Reduce the heat to 160°C/gas 3 and cook for a further 15 minutes.