Reblochon in a salt crust
Serves 2
Difficulty
Easy
Preparation
60 min
Cooking
30 min
Budget
Inexpensive
Ideal avec Moist coarse salt
Ingredients
Serves 2
- 1 REBLOCHON CHEESE, NOT OVERDONE
- 2 SPRIGS FRESH THYME
- 300G OF FLOUR
- 200G LE GUÉRANDAIS COARSE GREY GUÉRANDE SALT
Preparation
-
Wash and remove the leaves from the thyme, then mix with the Le Guérandais coarse grey Guérande salt and flour.
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Add 5cl of water, work the dough quickly with your fingertips and form a ball. Leave to rest for 1 hour.
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Preheat oven to 180° (Thermostat 6)
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Roll out the dough into a disk about 30cm in diameter. Place the Reblochon cheese in the center and fold the dough over the cheese. Seal as tightly as possible, place on a baking sheet and bake for 30 minutes.
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Remove the Reblochon from the oven, place on a dish and remove the salt crust. Carefully slice off the surface and enjoy warm and melting, with toasted slices of farmhouse bread and a sprinkling of freshly ground pepper.
Tip: Sprinkle the surface of the Reblochon with Espelette pepper before sealing it in its salt crust. It will be fragrant and pleasantly spicy.
For a longer cooking time, you can place the Reblochon in a wooden tin (such as a Mont d'or) and cover it with a layer of salt paste.