Jean Sulpice, double Michelin-starred chef, revealed his recipe for tartiflette pie style : the Tourtiflette! We were inspired by the recipe and adapted it to offer you the easy and delicious recipe for a tartiflette pie on the kamado barbecue !
Equipment
-
Kamado QUATRO
- Split & Mix
-
Pie dish or cake tin
Ingredients
- 1 camembert or 1 Mont d'Or or any other hard cheese (with its wooden box)
- Honey
- Thyme & rosemary
- Walnuts
- Green salad
The steps
Step 1 : 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 your kamado barbecue is ready to use. Set up the Split & Mix with the heat deflectors to cook "indirectly". Arrange the Split & Mix to position the pie as high as possible relative to the kamado's fire.
Step 2 : prepare the puff pastry
- Knead the flour, water, butter 1, salt and vinegar gently. Set aside in the refrigerator. Roll out the dough and the butter
- Then, fold with 6 simple turns.
- Roll out to 2 mm, then line to prepare the pie in an 18 cm diameter circle.
Step 3 : prepare the filling
- After cutting the potatoes into small cubes, cook them. Then, roast the bacon, cook the onions.
- Deglaze everything with yellow wine.
- Sprinkle with a pinch of caraway or like us, nutmeg
- Stir everything with the reblochon
Step 4 : plate up
In your dish, place a puff pastry; add the filling, cover with another puff pastry.
Step 5 : Bake
Bake at 175°C for 45 minutes.
