Recipes Perfect for Autumn – Part 2


The second of our Autumnal recipes for you today…

Reblochon and sweet potato pie
Serves 4
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  1. 250g short-crust pastry
  2. 1 sweet potato
  3. 200g of Reblochon
  4. ½ red onion
  5. 10 thin slices of pancetta
  6. Pinch of thyme or oregano
  7. Salt and paper
  8. Olive oil
  1. Peel the potato and cut it in half length-ways
  2. Thinly slice the potato using either a mandolin or a knife
  3. Cook until tender (not falling to pieces!) in olive oil for around 10 minutes on a medium heat with a pinch of the herbs and seasoning. Remove from pan and leave to cool
  4. Pre-heat the oven to 180°C
  5. Roll out the pastry and line a tart tin
  6. Finely slice the onion either using a mandolin or knife
  7. Cut the Reblochon into thin slices
  8. Layer the onion, sweet potato, Reblochon and pancetta
  9. Season and add a drizzle of olive oil
  10. Cook for 25 minutes until the cheese has melted, then it is ready to serve!
Erisea Magazine

About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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