Pizza Tartiflette. Now tartiflette is a dish from Savoie, where my French dad grew up. Tartiflette is made of potatoes, reblochon cheese (kinda like Brie, but don't tell Jean-Marc I said that!), lardons (kinda like diced bacon), and onions. I've never had the real dish, but it sounds amazing.
To turn a pizza into a calzone, arrange the filling on the pizza base, fold the dough in half to enclose the filling and pinch round the edges to seal.
Remove bacon; pour off bacon fat.
The recipe was a great success.
Vous pouvez avoir Pizza Tartiflette using 5 ingrédients et 3 pas. Voici comment réussir ça.
Ingrédients de Pizza Tartiflette
- Vous avez besoin de Du reblochon.
- Préparez de Des pommes de terres.
- C'est de Crème fraîche.
- Préparez 150 g de Lardons.
- C'est de Gruyère.
The name "tartiflette" may have been derived from the Piedmontese word for potato "tartiflâ". La Montagnarde, the making off ! The original recipe calls for nothing more than potatoes, chives, garlic and cheese, with an optional topping of creme fraiche, but most others use some combination of. Cette pizza tartiflette règalera tous les gourmands de votre entourage !
Pizza Tartiflette étape par étape
- Étaler la pâte à pizza (cf recette pizza 4 fromages) étaler la crème fraîche..
- Mètre les pommes de terres, le reblochon, les lardons et le gruyère.
- Cuire 20 min à 200 degrés.
En plus d'être rapide et très simple à faire, cette recette est très économique. I use Jersey or new potatoes because they are sweet and fresh tasting and cook quickly. I love Reblochon on this pizza but you could also use Brie or another flavoursome, oozy cheese. a Tartiflette pizza (combining the Italian classic of pizza with a traditional French Alpine recipe), a Quiche Lorraine - chosen because that was the most exotic thing Faye's family used to eat when she was growing up - and an Irish Guinness Wheaten Bread, made to Naomi's Mum's own secret recipe.. This hearty Tartiflette recipe from chef Steve Groves is a combination of onions, potatoes, bacon, cream and Reblochon cheese. Hailing from Savoy in the French Alps, it's an incredible dish to serve in cold weather (or if you're in the mood for something rich and filling).