350 g puff pastry 1 Reblouchon Cheese (approx 14 cm diameter, approx 450- 500 grms in weight and 3,5 cm thick) 200 g smoked Bacon (rind removed) 200 g potatoes (cooked and sliced) 75 ml white wine 2 elephant shallots 1 tsp fresh sage (chopped) 1 tsp fresh thyme (chopped) 1 sprig of rosemary 50 g butter 3 cloves garlic (crushed)serve with Pain de Montagne, Pain de siegle or crusty bread alternative.
Pre-heat the oven to 220 degrees celcius. Heat a heavy based pan and add the butter. Add the shallots followed by the garlic and cook for three mins. Add the smoked bacon and cook for a further two - three mins. Add the white wine and boil rapidly to reduce completely. Add the cooked potatoes and toss to heat through. Remove from heat and add the sage and thyme, keep aside.
When ready, cut the Reblouchon in half ,to obtain two circular cheese rounds..Spoon over the cooked onion and potato mixture to one of the cheese rounds only . Place the other cheese round on the top to sandwich in the potato mixture.Roll out the puff pastry and completely cover the cheese to fully seal.
Brush with the egg wash and place in to the pre-heated oven.Cook for 12 - 15 mins until crisp and golden. Serve immediately with a bowl of caramelised red onion
For the caramelised onions.
25 ml walnut oil 3 red onions finely sliced 2 cloves of garlic crushed half tsp fresh thyme leaves (chopped) 1 tsp clear honey.Method
Heat the oil and add the onions and garlic (sweat off without colour for 3 - 4 mins).Add the thyme and honey and reduce the heat to very low. Cover then cook gently for 10 - 15 mins. Serve with the Tartiflette, bread and cheese.