Tartiflette tart

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2646
Tartiflette Easy Food

Serves 4


For the crust:
125g plain flour
¼ tsp salt
55g cold butter, cut into 1cm cubes, plus extra for greasing
2-3 tbsp ice cold water
For the filling:
1 large potato, boiled until just slightly tender, then peeled and thinly sliced
3 thick-cut rashers, snipped into small pieces
1 large onion, thinly sliced
Pinch of sugar
240ml cream
1 whole egg and 1 egg yolk
Pinch of ground nutmeg
½ tsp dried thyme
Salt and black pepper
60g Reblochon or Gruyère, coarsely grated
To serve:
Green salad

  1. Put the flour and salt in a large bowl and add the cubes of butter. Working quickly, use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
  2. Use a knife to stir in just enough cold water to bind the dough together. Wrap the dough in clingfilm and place in the fridge for 30 minutes.
  3. Use butter to grease a 23cm fluted tart pan with a removable bottom. On a lightly floured work surface, roll out the dough to a circle slightly wider than the tart tin.
  4. Fit the pastry into the tin, pressing into the corners, and trim the overhang. Patch any cracks with the pastry trimmings. Prick the bottom of the tart shell a few times with a fork. Refrigerate the crust for another 30 minutes.
  5. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  6. Line the crust with foil and fill with baking beans or dry rice. Bake for 16-18 minutes, until lightly golden around the rim. Remove the foil and beans and lower the oven to 190˚C/170˚C fan/gas mark 5. Bake for 12 minutes longer, until the pastry is lightly golden all over. Allow the crust to cool completely on a wire rack.
  7. Meanwhile, cook the bacon in a pan over a medium heat for 3-4 minutes until lightly crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper.
  8. Add the onion and a pinch of sugar to the bacon fat in the pan and cook over a low heat for 15-20 minutes, stirring occasionally, until soft and golden.
  9. In a small bowl, whisk together the cream, egg, egg yolk, nutmeg, thyme and some salt and pepper.
  10. Spread half of the onion over the bottom of the prepared tart crust. Scatter with half of the bacon, then add a layer of sliced potato. Add the remaining bacon and onion, then top with the Reblochon. Slowly pour the cream mixture over everything.
  11. Bake for 25 minutes until the filling is set. Rest on a wire rack for 8-10 minutes, then serve with a salad.

Per serving: 498kcals, 26.4g fat (14.3g saturated), 45.9g carbs, 3.7g sugars, 19.8g protein, 3.9g fibre, 0.613g sodium


TOP TIP:
In a hurry? Save time on either recipe by using ready-made pastry.


Fancy something sweet? Try our chocolate and raspberry tart