What if tartiflette was tucked into puff pastry? That’s the idea of the Tourtiflette, conceived by Jean Sulpice, a double Michelin-starred chef and ambassador of Savoy cuisine. We were inspired by his recipe and adapted it for the barbecue to offer you an easy and ultra-gourmet tartiflette pie: potatoes, smoked bacon, melting onions, and gooey reblochon, all enclosed in a golden and crispy pastry.
The tartiflette pie in the kamado cooks at 175°C using indirect heat for 45 minutes, until achieving a golden puff pastry and a melting reblochon centre.
Thanks to the enveloping heat of its ceramic, the Kamado QUATRO transforms into a real oven: the pastry rises and browns evenly, without burning from underneath. Served with a green salad, this pie is the ideal dish for winter evenings with friends.
Equipment
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Kamado QUATRO
- Split & Mix
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Pie dish or cake tin
Ingredients
For 6 people
- 2 puff pastries (store-bought or homemade)
- 600 g of firm-fleshed potatoes
- 200 g of smoked bacon or lardons
- 2 onions
- 10 cl of yellow wine (or dry white wine)
- 1 reblochon (about 450 g)
- 1 pinch of caraway or nutmeg
- 1 egg yolk for glazing
- Salt and pepper
The steps
Step 1: prepare the kamado
Light the charcoal and set up the Split & Mix with the deflectors for indirect cooking. Place the grill as high as possible above the fire. Stabilise the temperature at 175°C.
Step 2: prepare the filling
Cut the potatoes into small cubes and cook them for 10 minutes in salted water, then drain them. Roast the bacon, add the sliced onions and let them melt. Deglaze with yellow wine, add the potatoes and the pinch of caraway or nutmeg. Season with pepper, then let cool.
Step 3: assemble the pie
Line the mould with the first puff pastry. Pour in half of the filling, add half of the reblochon in slices, then the rest of the filling and reblochon. Cover with the second pastry, seal the edges well by pinching them and make a small chimney in the centre to let the steam escape.
Step 4: glaze
Brush the top of the pie with the beaten egg yolk. With the tip of a knife, draw patterns on the pastry without piercing it.
Step 5: bake
Place the pie on the grill, close the lid and bake for 45 minutes at 175°C, until the pastry is golden and flaky. Let it rest for 10 minutes before serving with a green salad.
Homemade puff pastry option: keep the chef's text in a box " For the most motivated ", explaining the terms: fraiser = crushing the dough with the palm of the hand; tourer = folding the dough in three after rolling it out.
Frequently Asked Questions
What temperature to cook a tartiflette pie in the kamado?
Cook the pie at 175°C using indirect heat, with the deflectors installed and the grill placed as high as possible. The puff pastry thus browns without burning underneath.
How long to cook a tartiflette pie in the kamado?
Count 45 minutes at 175°C, lid closed, until the pastry is well browned and puffed. Let it rest for 10 minutes before cutting.
What is the Tourtiflette?
The Tourtiflette is a tartiflette in pie form, imagined by the Savoyard chef Jean Sulpice: the filling of potatoes, bacon, onions, and reblochon is enclosed between two layers of puff pastry.
Can we use shop-bought puff pastry?
Yes. Two rolls of shop-bought puff pastry yield a very good result and save a lot of time. Homemade pastry remains an option for the more motivated.
What can replace yellow wine?
A dry white wine from Savoie, such as an Apremont or a Roussette, replaces yellow wine very well.
Why place the pie high in the kamado?
The further the pie is from the fire, the gentler and more enveloping the heat is. The underside of the pastry does not burn and the pie cooks evenly, like in an oven.
What to serve with a tartiflette pie?
Serve it with a green salad with vinaigrette, which brings freshness against the richness of the reblochon, and why not some Savoie charcuterie.