No reblochon, no tartiflette – Fake Tartiflette with asparagus and brie
Pas de reblochon, pas de tartiflette – fausse Tartiflette végétarienne aux brie et asperges
If you’ve been to Savoie (Savoy), you’ve probably tasted one of their specialties, la Tartiflette. Unlike what it may sounds, Tartiflette is not a tart. It’s not an old dish either. Most recipes derive from an ancient one and go back in times, some can be retraced to Etruscan era. Not tartiflette. It’s a dish that was created in the ’80s in Savoie, as a way to promote and sell reblochon, one of their local cheese.
Basically traditional tartiflette is made out of layers of thin sliced potatoes with caramelized onions bacon and topped with reblochon cheese on it. Of course, this is a heavy dish served when you go skiing in the mountains since Savoie is the main ski resort in France. My version has asparagus has brie (a cheese from the brie region, close to Paris) and St Nectaire (a very old cheese from Auvergne, pressed and uncooked made with raw milk). Now the cheese is supposed to look like this only with the crust up. I would not call this tartiflette simply because the reblochon cheese has been replaced by brie and St Nectaire, and those two are not cheeses from Savoie. Hope that makes sense. Even if it’s a fake one, it’s delicious.
For those interested in preparing a real tartiflette, add bacon when browning onions and replace brie with half reblochon and that’s it! Reblochon ( a soft washed-rind cheese, made with cow milk) is traditionally cut in half, and placed crust up on top of the potatoes so that the cheese will be able to melt and infiltrate the potatoes, and the crust will remain golden. I did not want to add a half brie here, for many reasons, one of which being a calorie issue. As far as fat content is concerned brie and reblochon and St Nectaire, they have a similar ratio of 45%.
Tartiflette is a rustic meal, it’s not considered a sophisticated dish, nor complicated to prepare, but you need great cheese, preferably imported that melts well and potatoes that remain firm without crumbling. Then if you have those two components right, you’ll get a great tartiflette…presque comme en Savoie!
Ingredients for 4
- 4 large yukon potatoes
- 2 onions, sliced
- 1 tbs olive oil
- 28 asparagus
- St Nectaire
- salt and pepper
Boil potatoes in a large pot of water, when cooked remove from pot, and let them cool. Peel and cut in 5mm slices.
Heat oil in a pan, add onions and brown them.
Bring a pot of water to a boil, add asparagus and cook for 3 minutes. Remove from heat and drain. set aside.
In a deep dish preferably using a clay pot, spread olive oil at the bottom of the pot. Add one layer of potatoes, add onions, add one layer of cheese and asparagus. Adjust with salt and pepper. Proceed again with potatoes, onions, asparagus and top it all with cheese.
Cook in a pre-heated oven at 375F until the cheese has melted and the crust golden. Serve hot with a green salad.
This entry was posted by silvia on August 11, 2010 at 6:37 am, and is filed under Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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I say delicious, French hubbie is saying no I love the idea of St Nectaire and asparagus. At least after this “tartiflette” you won’t feel the need to lay on the sofa in hibernation mode
J’adore la tartiflette… C’est riche, mais tellement bon! Néanmoins, j’aime beaucoup ta version avec un peu de vert! Miam!
All I can say is, yum!
This looks wonderful. Replacing the meat with vegetables turns this into a light dish ideal for these summer nights. I hope I can get my hands on St Nectaire to try this out!
Although it may not be considered sophisticated…it certainly looks delicious and something that would impress any guest I served. Thanks for sharing!
Silvia, another fabulous dish from my super chef! I always love your presentation. Making me hungry! Hope you’re enjoying your day.
This dish make me miss cheese. Looks wonderfully delicious!
We could rename it if you feel bad about making a fake!
It looks amazing, regardless of the name!
Thanks for teaching me something new. Your recipe sounds and looks tasty.
Love the pictures, seems like such comfort food!
What a beautiful and delicious looking dish, no worries about the name but we know it comes from a nice family;-)
this sounds amazing already! the recipe will be great for us now! cold and wet.
I’d ski in for that (especially if there was bacon)
I love this version, and like the brie….looks amazing
I always learn something new when I come to your site, and then there’s the lovely photography and the recipes. It’s all so good!
Beautiful dish. I would love one of those right about now, especially since it is time for lunch here.
Yukon gold and Brie…how can you go wrong?
I couldn’t find reblochon either for my tarteflette so they suggested raclette cheese which also melts well.
This dish really calls to me and reminds me of skiing in France. Rusting dishes always seem to appeal to me.
No matter that your creation is not a tartiflette, it’s in class all its own, I think. It’s beautiful!
je me rappelle quand un copain dont j’ai oublié le nom nous avait ramené du reblochon direct d’une ferme; je n’ai jamais plus pu en manger de chez Carrefour!
ta version est super et j’en ai l’eau a la bouche.
You’ve used one of my very favourite cheeses and my absolute favourite potato, so how could I not love this? Perfection!
Absolutely gorgeous pictures, dish, colours, photography – everything. I have been away and am extremely behind on my readings… is there anyway I can be notified of your new posts though e-mail or facebook?
Silvia…although I do very much appreciate the original recipe…I love the fact that you combined one of my favourite veggies with sinfully creamy brie ;o)
Ciao for now,
P.S. Even in your no-sense…you make sense to me ;o)
that sounds so delicious and your images just take my breath away! This is definitely going on my too do list, my wife will love this dish!
my mouth is watering for this , the cheese looks delish, and what a nice shot of this one!
I just book marked your web page on Digg and StumbleUpon.I enjoy reading your commentaries.