Hardware
- Pie dish or springform pan
- QUATRO L
- Split & Mix
Ingredients
For the puff pastry: if you want to make it yourself:
- 3.8 g salt
- 3.8 g white vinegar
- 57.8 g water
- 191.2 g flour
- 51 g of tourage butter 1
- 1100 g tourage butter 2
For the stuffing:
- 500 g cooked potatoes, diced
- 150 g bacon
- 300 g diced Reblochon cheese
- 3 turns of the pepper mill
- 100 g cream
- 150 g chopped onions
- Yellow wine
- 1 pinch Caraway (we put nutmeg instead)
Light the kamado:
Heat your kamado by placing charcoal in the bottom and lighting it. Once a layer of embers has formed and the temperature is 175°, you know that your kamado barbecue is ready to use. Install the Split & Mix with the heat deflectors so that you can cook “indirect”. Arrange the Split & Mix so that the pie is positioned as high as possible in relation to the focus of the kamado.
Prepare the puff pastry:
1. Stir the flour, water, butter 1, salt and vinegar without forcing. Set aside in the refrigerator. Roll out the dough and butter
2. Then, turn with 6 single turns.
3. Roll out to 2 mm, then line to prepare the pie in a circle of 18 cm in diameter.
Prepare the stuffing:
1. After dicing the potatoes, cook them. Then roast the bacon and cook the onions.
2. Deglaze everything with yellow wine.
3. Sprinkle with a pinch of Caraway or like us nutmeg
4. Stir everything together with the reblochon.
Make:
In your dish, put a puff pastry; Add the filling, cover with another puff pastry.
Cook:
Bake at 175*C for 45 minutes.
Did you know?
The name “tartiflette”, a recent invention, derives from the name of the potato in Savoyard, tartifla, a term that is also found in Provençal tartifle.
