Terribly delicious, this tartiflette pizza is an easy and quick recipe to make.
Ingredients for 4 persons :
- 240 g pizza dough
- 25g butter
- 1 tsp. oil soup
- 2 slices of smoked bacon (0.5 cm thick)
- 2 onions
- 1 clove of garlic
- 20 cl of heavy cream
- 250 g of potato
- 250 g of reblochon
Pizz'tartiflette: the tartiflette pizza
- Wash the skin and put the potatoes in cooking in cold salted water with coarse salt. Bring to a boil and cook until tender. Peel and cut into strips.
- Peel, wash and mince the onions.
- Peel, wash, degerm and chop the garlic.
- Cut the reblochon into slices and the bacon into lardons.
- Heat the oil in a pan, brown the bacon for 3 to 4 minutes. Remove them. In the defatted pan, add the butter, onions and garlic. Brown for 5 to 6 minutes over medium heat.
Preheat the oven to 250 ° C (th.8).
- Cut circles (or rectangles) of pizza dough about 10 centimeters in diameter. Place them on a baking sheet covered with parchment paper. Spread 1 tablespoon of crème fraîche on each circle. Cover with sliced potatoes and divide the contents of the pan. Cover with reblochon. Bake and cook for 10 minutes.
- Place 1 teaspoon of crème fraîche on each pizza then serve immediately!
- Pizza is a typical recipe from the cultures of the Mediterranean basin. Savory or sweet, pizza will delight young and old. Think about incorporating vegetables! A good tip to make them appetizing in the eyes of children.
- Reblochon can be replaced by munster, livarot or even brie. Dare to integrate the pear or quince slices!
The pizza having the gift of adapting to all cultures, it is an alpine version that is offered to us here, by its crossing with the famous tartiflette, an invigorating and winter dish far from the Mediterranean and summer expression to which we is used to. Here no tomato but potatoes, no anchovies but smoked bacon, and instead of cheese, Reblochon. The sweetness and mellowness of the whole call for wines with sustained acidity which will bring, by their freshness, lightness and digestibility to the whole. We think of course of an Apremont for an alpine accord; along the same lines, but with a more tender character, you can also choose a white Loire from the Chenin grape such as an Anjou blanc. Regarding red wines, if you want to bring an aromatic contrast, you will prefer the fruitiness of a Gamay from the Roanne coast, while a Touraine-Mesland, with its smoky notes, goes more in the direction of the dish.
Recipe: T. Bryone, Photo: C. Herlédan