Le Gruyère AOP and tomato fondue with pesto cheese straws

Name: Le Gruyère AOP and tomato fondue with pesto cheese straws
Total time: 45 min
Ingredients: 2 garlic cloves; 400g of passata; 100ml of white wine; 350g of Gruyère, grated; 150g of Emmental; 1 tbsp of Doves Farm Organic Cornflour, mixed with 2 tbsp water; 1/2 tsp dried oregano; 1/2 tsp dried basil; salt; pepper; 1 sheet of puff pastry, (approx 320g); 2 tbsp of pesto; 30g of Gruyère, finely grated; 1 egg, beaten; salt

by GBC Kitchen

Item 1 of 1

Main
easy
4–6
45 minutes

★ ★ ★ ★ ★

Not yet rated

This recipe takes the classic Swiss fondue to the next level by adding unctuous tomato into the mix and using tasty, flaky cheese straws for dipping. Make the cheese straws a day ahead and store in an airtight container to save time if serving at a dinner party.

First published in 2019

discover more:

Ingredients

Metric

Imperial

Gruyère and tomato fondue

2 garlic cloves
400g of passata
100ml of white wine
350g of Gruyère, grated
150g of Emmental
1 tbsp of Doves Farm Organic Cornflour, mixed with 2 tbsp water
1/2 tsp dried oregano
1/2 tsp dried basil
salt
pepper

Pesto cheese straws

1 sheet of puff pastry, (approx 320g)
2 tbsp of pesto
30g of Gruyère, finely grated
1 egg, beaten
salt

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

Equipment

Fondue pot

Method

Begin by making the cheese straws. Preheat an oven to 180°C/gas mark 4. Cut the pastry sheet in half and spread the pesto over one half. Grate over the Gruyère then carefully top with the other half of the pastry

Use a large knife to slice the pastry lengthways into 1cm strips. Take each strip and twist from both ends to create the straws. This is much easier to do with the pastry is cold, so place back in the fridge for 20 minutes if they become too soft to work with

Place on a greaseproof lined tray and bake for around 20 minutes, or until the straws are nice and crisp. Leave to cool then store in an airtight container until ready to serve

For the fondue, roughly grate the garlic cloves then rub around the inside of the fondue pot. Pour in the passata and white wine and light the burner underneath. If you don't have a fondue pot, you can cook this in a saucepan over a low heat

Once the passata comes to the boil, add a handful of cheese. Once melted, add the next handful and repeat until all melted

Add the cornflour paste to thicken slightly along with the dried herbs. Taste and season with salt and pepper

Keep on a low heat whilst you dip in the cheese straws plus any chunks of fresh bread or vegetables you'd like to use

First published in 2019

DISCOVER MORE:

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod