If there is one emblematic dish of winter, it is the tartiflette! This great classic of French gastronomy which once placed in the center of the table thrills the taste buds of the whole family. Logic ! Because how can you resist the comfort provided by the flavor of Reblochon, which blends deliciously with those of bacon bits, onions and potatoes.
All in the kitchen:Cyril Lignac melts viewers with his recipe for crispy and melting tartiflette
A dish of which Cyril Lignac gave his version, Wednesday January 13, in the program Tous en cuisine on M6. The favorite chef of the French who, to make his tartiflette even more delicious, has taken the gourmet and crunchy side of presenting it in a filo pastry, i.e. a thin puff pastry. Result? Fondant and crispy in the mouth and viewers who on his Facebook account warmly thanked him:“Thank you Cyril, it’s an absolute treat! »
Everyone in the kitchen:here's how to make Cyril Lignac's delicious tartiflette!
GENERAL INFORMATION
- Preparation time:15 minutes
- Cooking time:20 minutes
- Recipe for 4 people
INGREDIENTS
- 3 to 5 sheets of filo pastry
- 1 reblochon
- 150g smoked bacon, diced
- 1 onion, peeled and finely chopped
- 100g melted butter
- 3 Bintje potatoes, boiled with the skin on and cut into 0.5 cm cubes
- 5 thinly sliced pickles or other pickles
- Olive oil
- Fine salt &ground pepper
PREPARATION
- Preheat the oven to 185°C.
- Slice the reblochon into thin slices.
- In a hot pan, pour a dash of olive oil, add the minced onion, season with fine salt and pepper, cook for a few minutes over medium heat. When they have lost their vegetation water, add the bacon bits over high heat and continue to cook. Allow to caramelize slightly and set aside on a plate.
- Butter the filo pastry sheets on one side using a pastry brush. Then, in the mold that you have buttered beforehand, place them as you go, changing direction each time to form a circle.
- Spread the cooked potato cubes in the bottom of the mold, then the onion-bacon mixture and finally, the slices of Reblochon. Fold the sides of the filo pastry sheets towards the center to seal well and bake for 20 minutes.
- At the end of cooking, unmold the crispy tartiflette and place the slices of gherkins or other pickles on top.
