Torta salata con formaggio Reblochon e pancetta

Versate il composto nello stampo da terrina e cuocete in forno per 30-35 minuti, finché la torta non sarà dorata e soda al tatto.
Lasciatela raffreddare per qualche minuto prima di sformarla e tagliarla a fette.

Consigli
Servite questa torta tiepida o fredda, accompagnata da un’insalata verde per un pasto completo.
Potete sostituire il Reblochon con un altro formaggio a pasta molle o aggiungere erbe aromatiche come timo o rosmarino per un sapore più intenso.

Per una versione più leggera, utilizzate pancetta di pollo e riducete leggermente la quantità di Gruyère.

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