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Tartiflette Tart



Tartiflette is a French savoury pie.

There are many variations on how to make this.

A casserole dish is buttered. Into this is placed a layer of fried diced potatoes. Some recipes have you boil them then slice them first; other recipes have you peel them but put the potatoes in raw. Most advise that waxy potatoes are best.

Then a layer of onions and smoked bacon (lardons) mixed with crème fraîche and some melted Reblochon cheese, then it is topped with large slices of Reblochon cheese, and bacon pieces. You invert the cheese so that it goes on top rind side up. The rind of the cheese will turn into a crispy crust.

It is baked, and served hot.

A few versions line the dish with pie crust, pâte brisé, or flaky pastry first. Some advise flaky pastry. A few swap in double-cream for the crème fraîche.



History Notes

Dates from the 1980s. Was launched by marketers to promote the sale of Reblochon cheese.

Sources

Severson, Kim. Finding the Perfect Tartiflette in France. New York: New York Times. Travel Section. 29 April 2007.

Waitrose Magazine. Trade Secrets: Tartiflette.

See also:

Savoury Pies

Aussie Meat Pies; Bacon and Potato Pie Recipe; Bacon & Onion Tart Recipe; Cottage Pie; Cow-Heel Pie; Devizes Pie; Fray Bentos Pies; Friday Pie; Hornazo; Huntingdon Fidget Pie Recipe; Huntingdon Fidget Pie; Melton Mowbray Pork Pies; Muggety Pie; Pasticcio; Pork Pies; Puffed Pinwheel Pizzas Recipe; Sausage and Mushroom Turnovers Recipe; Savoury Pies; Shepherd's Pie; Stand Pies; Stargazey Pie Recipe; Stokenchurch Pie Recipe; Stokenchurch Pie; Tartiflette Tart; Tourtière; Zucchini and Pesto Puffs Recipe

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Also called:

Tarte tartiflette (French)

Citation

Oulton, Randal. "Tartiflette Tart." CooksInfo.com. Published 05 June 2005; revised 12 March 2010. Web. Accessed 11/22/2017. <http://www.cooksinfo.com/tartiflette-tart>.

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