Terribly greedy, this pizza with tartiflette is a quick and easy recipe.
Ingredients for 4 people :
- 240 g pizza dough
- 25 g butter
- 1 tbsp. oil
- 2 slices of smoked bacon (0.5 cm thick)
- 2 onions
- 1 clove of garlic
- 20 cl thick crème fraîche
- 250 g potato
- 250 g of reblochon
Pizz’tartiflette : the pizza with tartiflette
– Wash the skin and put the cooking potatoes in cold water with coarse salt. Bring to the boil and cook until tender. Peel and cut into strips.
– Peel, wash and chop the onions.
– Peel, wash, degerm and chop the garlic.
– Cut the reblochon cheese into slices and the bacon into lardons.
– Heat the oil in a frying pan and sauté the bacon for 3 to 4 minutes. Remove them. In the degreased 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 centimetres in diameter. Arrange them on a baking sheet covered with baking paper. Spread 1 tablespoon of fresh cream on each circle. Cover with potato slices and spread the contents of the pan. Cover with reblochon cheese. Place in the oven and cook for 10 minutes.
– Place 1 teaspoon of fresh cream on each pizza and serve immediately!
B.A .ba of the chief
– Pizza is a typical recipe of the cultures of the Mediterranean basin. Salty or sweet, pizza delights young and old. Remember to include vegetables! A good trick to make them appetizing in the eyes of children.
– Reblochon can be replaced by munster, livarot or even brie. Dare to include pear or quince slices!
Pizza has the gift of adapting to all cultures, and this is the alpine version that is offered here, through its crossbreeding with the famous tartiflette, an invigorating winter dish far removed from the Mediterranean and summery expression to which we are accustomed. Here no tomato but potatoes, no anchovies but smoked bacon, and as cheese, Reblochon.
The sweetness and softness 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 agreement; in the same sense, but with a softer character, we can also choose a white Loire wine made from the Chenin grape variety such as an Anjou white.
As far as red wines are concerned, if you wish to bring an aromatic contrast, you will prefer the fruitiness of a Gamay from the Côtes roannaises, whereas a Touraine-Mesland, with its smoky notes, will go more in the direction of the dish.
Recipe: T. Bryone, Photo: C. Herlédan