“Like a tatin”: Cyril Lignac offers an ultra gourmet recipe for reblochon tartlets!

As usual, Cyril Lignac imagined a delicious and seasonal recipe which he shared in his column “The chef’s tip” on RTL. In order to warm our stomachs in the face of the cold spell that the country is experiencing, the cook suggests making small tartlets that highlight… the reblochon!

In his recipe, no need to do a lot of shopping: a piece of cheese, some puff pastry, an onion, a few pecans and a drizzle of honey and that’s it! Here’s how to reproduce it at home.

To make this recipe for 4 people, you will need:

• 1 peeled onion
• 1 tbsp. tablespoons crushed and toasted pecans
• 1 piece of Reblochon cheese cut into large cubes
• 1 tbsp. tablespoon of blond sesame seeds
• 20 g of semi-salted butter
• 1 rectangular puff pastry measuring 18 cm by 24 cm minimum
• 2 tbsp. tablespoon of liquid honey
• Fine salt and freshly ground pepper

1. Slice the onion (preferably Roscoff onions, white onions or straw onions, explains the chef) and brown it in a frying pan with a dash of olive oil and a knob of butter.
2. Let it brown slightly then season with salt and pepper.
3. Add the previously crushed and toasted pecans.
4. Place a sheet of parchment paper on a baking tray and sprinkle it with sesame seeds.
5. Add a little honey in a circle on the plate, place a little onion fondue, a piece of Reblochon cheese, sliced ​​or cubed, and cover with a circle of puff pastry.
6. Press the sides to close using a fork, remembering to prick the dough.
7. Then, as Cyril Lignac indicates, bake for 20 minutes in an oven preheated to 190°C.

To easily remove the puff pastry, we recommend that you simply cut the sheet with a scissor. Serve with a salad of lamb’s lettuce seasoned with hazelnut oil. Enjoy your food !