- 12.5 ounces/350 grams crozets
- 1 teaspoon olive oil
- 1 medium onion, finely diced
- 6 ounces thinly-sliced Speck, cut into shreds (preferred) or Prosciutto (Note: TFD uses Speck, but the original recipe uses Prosciutto)
- 1/4 cup dry white wine
- 1/4 cup dry white Vermouth, Noilly Prat brand only! (TFD change to original recipe – use dry white wine for original)
- 200 ml (about 3/4 cup plus 1 tablespoon) crème fraîche
- ground black pepper
- 1 wheel of Reblochon-style cheese
- Preheat the oven to a medium temperature (350°F/180°C).
- Bring water to a boil in a large pot and cook the crozets according to the package instructions (usually between 12 and 20 minutes, depending on the brand). Drain, return to the original pot and set aside.
- Heat the olive oil in a small pan and sauté the onion and Speck until golden, then deglaze the pan with the wine and vermouth. Let simmer and reduce for a couple of minutes. Add the mixture and the crème fraîche to the crozets and combine well, seasoning with black pepper as needed.
- Cut the Reblochon in half to create 2 half circles. Carefully remove the small red or green wax circle typically found on one side of the wheel. Cut the first half circle into long, thin slices. Place the second half circle cut-side down, and carefully slice along the middle (creating the 2 pieces that will be laid on the top of the dish).
- Spread half the crozet mix in a buttered serving dish (20 cm by 40 cm), then layer with the long slices of Reblochon. Spread out the rest of the crozet mixture and lay the 2 half circles on top, crust-side up (see photos).
- Bake for 20 minutes and serve immediately with a hearty red wine.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
- Calories: 251.38 kcal
- Sugar: 2.87 g
- Sodium: 1216.64 mg
- Fat: 16.66 g
- Saturated Fat: 8.3 g
- Trans Fat: 0.08 g
- Carbohydrates: 5.25 g
- Fiber: 0.59 g
- Protein: 14.88 g
- Cholesterol: 62.18 mg