Crispy Tartiflette

Preparation time: 15 minutes 

Cooking time: 20 minutes 


Ingredients for 4 persons:

  • 3 to 5 filo dough sheets

  • 1 reblochon 

  • 150g smoked bacon, cut into small dice 

  • 1 onion peeled and thinly sliced 

  • 100g of melted butter 

  • 3 Bintje potatoes cooked in water with skin then cut into 0.5 cm cubes 

  • 5 pickles, thinly sliced ​​or other pickles 

  • Olive oil 

  • Salt & pepper from the mill 


  • Preheat the oven to 185° C. 

  • Slice the reblochon into thin slices. 

  • In a hot skilled, pour a dash of olive oil, add the chopped onion, season with fine salt and pepper, let cook for a few minutes over medium heat. When they have lost their vegetation water, add the bacon over high heat and keep cooking.

  • Let caramelize lightly and reserve aside in a plate. 

  • Butter the filo dough sheets on one side using a brush. 

  • Then, in the mold that you have previously buttered, drop them as you go by changing direction each time to form a circle. 

  • Spread the cooked potato cubes into the bottom of the mold, then the onion-bacon mix and finally the reblochon slices.

  • Fold the sides of the filo pastry sheets towards the center to close well and bake for 20 minutes.

  • At the end of cooking, unmold the crispy Tartiflette and lay on the slices of pickles or other pickles on top.