Vacherin pithivier with caramelised onions and bacon
- January 2017
- Serves 8
- Hands-on 40 min, oven 30-35 min, plus chilling
Just when you thought gooey baked cheese couldn’t get any better we’ve combined it with caramelised onions, pancetta and golden pastry to make this incredible French tart.
- 34.5g (19g saturated)
- 23.3g (2.9g sugars)
Freeze the unbaked pithivier, then cook from frozen for 40-45 minutes, covering loosely with foil if it starts to become too dark.
You’ll have pastry left over, but press the offcuts lightly on top of each other (don’t ball them up) and you can roll out the pastry to make cheese straws.
Vacherin is a soft, washed-rind cow’s milk cheese made in the Jura mountains of France and Switzerland. It’s available only from September to March, wrapped in spruce, which gives the rind a resinous flavour. It’s available from good cheesemongers and some supermarkets but if you can’t find it, go for a Tunworth (from Hampshire) or a camembert.
A pithivier is a French puff pastry pie. The best-known version, galette des rois, is sweet, but pithiviers can be savoury, too.
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