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Reblochon Foldovers with Sundried Tomatoes


  • 1/2 Reblochon
  • 2 rolls of shortcrust pastry
  • 100g anchovies marinated in vinegar
  • 10 sundried tomatoes
  • 12 pitted black olives
  • Thyme
  • 1 egg yolk
20 Min making
20 Min Baking
4 People

Directions :

  • Drain the anchovies. Chop them up into large pieces together with the tomatoes and the olives.
  • Cut the Reblochon into thin slices. Strip the leaves off the thyme. Roll out rolls of pastry on a work surface. Using a pastry cutter, cut out circles approximately 8cm in diameter.
  • Preheat the oven to 180°C (th.6).
  • Mix the egg yolk with one tablespoon of water. On each circle of pastry, place, in a small pile, the anchovies, tomatoes and chopped olives, together with small pieces of Reblochon, and scatter over some thyme. Then fold over the pastry into two, to form little foldovers.
  • Brush the foldovers with a pastry brush dipped into diluted egg yolk, making sure to include the edges. Seal it by pressing on the sides of the foldover with the tip of a knife, drawing little lines.
  • Place the foldovers onto a baking sheet covered with a sheet of baking paper. Paint them with the egg yolk and place in the oven for 20 mins. Serve the foldovers warm.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon