Crispy Tartiflette

Preparation time: 15 minutes 
 

Cooking time: 20 minutes 

Ingredients for 4 persons:

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• 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 

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Preparation:

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• 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.