Richard Bertinet served up a tasty tartiflette with bacon lardons, cheese and creme fraiche on James Martin’s Saturday Morning.
The ingredients for the dough: 450g strong bread flour, 50g rye flour, 350g water/350ml – weighing is more accurate, 15g yeast, fresh if possible or 10g dried yeast and 10g salt.
For the topping: Olive oil, for greasing, 200g lardons, 1 shallot, finely sliced, 1 small leek, finely sliced, 250g creme fraiche, 2 whole eggs, sea salt and freshly ground black pepper, freshly ground nutmeg, to taste, 2 medium potatoes, cooked and thickly sliced, 1 Reblochon cheese, thickly sliced and Truffle oil.
See recipes by Richard in his book titled: Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche. BBC Radio 4 Food Champion of the Year available from Amazon now.