Crispy Tartiflette
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients for 4 persons:
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3 to 5 filo dough sheets
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1 reblochon
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150g smoked bacon, cut into small dice
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1 onion peeled and thinly sliced
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100g of melted butter
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3 Bintje potatoes cooked in water with skin then cut into 0.5 cm cubes
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5 pickles, thinly sliced or other pickles
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Olive oil
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Salt & pepper from the mill
Preparation:
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Preheat the oven to 185° C.
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Slice the reblochon into thin slices.
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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.
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Let caramelize lightly and reserve aside in a plate.
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Butter the filo dough sheets on one side using a brush.
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Then, in the mold that you have previously buttered, drop them as you go by changing direction each time to form a circle.
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Spread the cooked potato cubes into the bottom of the mold, then the onion-bacon mix and finally the reblochon slices.
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Fold the sides of the filo pastry sheets towards the center to close well and bake for 20 minutes.
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At the end of cooking, unmold the crispy Tartiflette and lay on the slices of pickles or other pickles on top.
