Reblochon and Pear Tart

Tartiflette is usually the way to prepare Reblochon.

This tart is a different way to eat the strong creamy cheese. A pear is a great partner for cheese. I had a bag of fresh chestnuts. I put them into the oven and had some peeled to use in the tart too.

A second type of cheese is used to bind the royal cream. Fresh grated Gryěre is mixed into the sauce.

The traditional Tartiflette has bacon as a mayor ingredient. Bacon and a bit of spring onion. So, bring it in. But not uncooked bacon, but browned a bit with the onion.

Use a rectangular loose bottom French tart form.

Recipe for 4:
1 package of tart or quiche dough
1 large pear
50 g chestnuts
150 g Reblochon
40 g Gryêre
50 g smoked bacon bits
1 spring onion
2 eggs
100 ml double cream
150 g creme fraiche
1/2 tsp smoked paprika
Salt and pepper

Preheat the oven to 180 C.
Spray the baking dish and press the dough in. Clean the edges.
Prick it with a fork.
In a small pan, cook the bacon for 5 min and add the fine chopped onion.
Set aside to cool.

Peel the pear and slice it in fine pieces. Place them on the dough. Add the bacon mix.
Place chunks of Reblochon on top. Next the crumbled chestnuts.

Make the royal sauce and add the grated Gryêre.
Pour it over and let it set in all corners.
Stick in the oven and bake for 40 min.
Let it cool down or 10 min, then take it out of the dish and serve warm.