Wednesday, March 25, 2009

Tartiflette Tartelettes

Say Tartiflette Tartelette 10 times fast. Can't do it? Then make these bites for a party, go to said party, drink a glass of sparkling wine, pop a couple of these, and then say it 10 times fast. There there. We can't have it all. Console yourself with another Tartiflette Tartelette, my dear.

The crust: a simple brisee, really easy to remember and a breeze to put together.

100g. butter
200g. flour, type 55 or AP
1 teaspoon salt
one egg
2-3 Tablespoons ice cold water, just enough to make the dough hold together in a ball.

With cold hands (run them under cold water and dry them thoroughly), pinch the butter quickly into the flour and salt until it resembles rough breadcrumbs. A few pea like butter lumps are fine. Work the egg into the flour & butter with a fork. Sprinkle cold water in and work it in, form into a ball, put back into your bowl, and leave it alone in a cool place for at least 20 minutes.

While the dough rests, do the topping.

1 onion, minced
1 shallot, minced
1 clove garlic, minced
3 Tablespoons or 30 grams butter
1/4 of a Reblochon cheese, cut into teaspoon sized cubes, each piece with a little crust
smoked bacon, slivered into thin matchticks

Let the onion, shallot, and garlic sizzle gently without browning over low heat for 15 minutes.

Roll out the dough, cut it into small shapes, I like diamonds (that would be a diagonal crisscross), place them on a greased or lined cookie sheet and top with a little spoon of the aromatic butter seasoned onion and shallot goodness, a sprinkle of the bacon matchsticks, and a cube of cheese, about a teaspoon max per tartelette. Top the sheet with a light sprinkling of salt just to be extra naughty. These are apero treats, so salty is fine.

Pop the sheet in a hot oven, 400F, 200C and bake until they begin to turn brown. The cheese will melt over some edges and make a kind of tuile on some of them, no worries. Remove the tartelette bites quickly from the hot pan.

These will be the first thing completely devoured at any gathering. I promise. Even Fran liked them.

Here's a more traditional recipe for the tartiflette that includes some information about how the cheese is made.

Love ya, Fran! She is at 36 weeks and waiting it out - head on over and leave a comment!



Blogger L Vanel said...

Well, my thought is that this is the last pastry dish before I go on my big Spring diet.

7:04 PM, March 25, 2009  
Blogger breadchick said...

I was just thinking the same thing!!

4:02 AM, March 26, 2009  
Blogger Nicole said...

Oh I just love it. Our refrigerator decided to die today and as a result a new one was purchased and of course inventory was made. I have some puff pastry I need to use. I know I should try your brisee but... it must be used anyway. But Reblochon cheese... I am not familiar with it and must see if I can find it.

5:09 AM, March 26, 2009  
Blogger Here, There, Elsewhere... and more said...

Fantastic recipe for an "apéritif dinatoire" - thanks for sharing!
Your pregnant friend looks fab and so totally "épanoui"..:)

8:42 AM, March 26, 2009  
Blogger christine said...

Great photos, I love that you put those two in a diptych.

9:06 AM, March 26, 2009  
Anonymous Anonymous said...

Those are SO great. Your pastry is so flaky it almost looks stacked like puff pastry. Gorgeous!

1:45 PM, March 26, 2009  
Blogger Judith Klinger said...

Lucy, what other kinds of cheese can you suggest? Of course, I'm trolling for Italian cheese varieties..

3:53 PM, March 26, 2009  
Blogger Jann said...

This is just the perfect dish to start off an evening! It looks so delicious and quick~Fran is beautiful and looks so happy.

1:43 AM, March 27, 2009  
Blogger glamah16 said...

That is my type of appetizer.

9:59 PM, March 27, 2009  
Blogger L Vanel said...

Judith, you know it just won't be the same without reblochon. You can try to get it at

Thank you all for stopping by!

10:10 PM, March 27, 2009  
Blogger Jennifer said...

It just doesn't get any better than this....
what a great recipe Lucy!

12:16 PM, March 29, 2009  
Anonymous Jamie said...

That is cute. My neighbor is expecting in 2 weeks!

I have never eaten Tartiflette but dream of it. These look wonderful!

3:54 PM, March 29, 2009  
Anonymous Anonymous said...

Thank you Lucy for introducing me to these delightful little tarts. The pastry was incredible. Having never eaten any wild greens I decided to pick a few of the young nettles in my garden. Surprisingly they made a wonderful addition to the tarts. I'm ashamed to say I scoffed the lot.

5:30 PM, April 02, 2009  
Anonymous Recipe man said...

wow this all looks so good


9:54 AM, April 05, 2009  
Blogger Judith Klinger said...

I made this recipe for a dinner party on Saturday night and it was outstanding! No Reblochon in the market, but I found a young, rind washed cheese that was delicious.

But! Today, the fun par was that for lunch I used up the left over pate brisse and used bleudavergne. I thought it was an appropriate experiment/substitute to use on one of your recipes. Don't you agree? :--)
Reminded of the good old egullet days when we would all cook together.... ciao4now!

8:06 PM, April 06, 2009  
Blogger Zesty Cook said...

WOW these little tarts look amazing! great job

1:11 AM, April 14, 2009  

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