Winter's ultimate comfort food, tartiflette is a beloved French gastronomy staple that unites the family around the table. With its rich Reblochon cheese melting alongside smoky bacon, caramelized onions, and tender potatoes, it's impossible to resist.
Tous en Cuisine: Cyril Lignac's Crispy, Melty Tartiflette Wows Viewers
France's favorite chef, Cyril Lignac, shared his elevated take on January 13 during M6's Tous en Cuisine. By encasing the classic filling in delicate filo pastry, he adds irresistible crunch to the creamy interior. Fans flooded his Facebook with praise: "Thank you Cyril, it's an absolute treat!"
Master Cyril Lignac's Delicious Tartiflette at Home
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 gherkins 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 softened and moisture released, 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.
