You are currently viewing Try our light version of the French-onion tartiflette

Try our light version of the French-onion tartiflette

Tartiflette is a classic French dish traditionally made with potatoes, cheese, lardons and onions. For this French-onion tartiflette, we’ve left out the potatoes to make it a lighter version.

SERVES 8 // COOKING TIME 2 hours 30 min

For the crust
2 cups flour
¼ tsp salt
125 g butter, chilled and cubed
3 tbsp cold water
For the filling
6 eggs
200 g mature Cheddar, grated
1 cup cream
4 sprigs thyme + to garnish
2 tbsp flour, sifted
Pinch nutmeg
2 red onions, peeled and sliced

For the crust
1. Grease a 25 cm springform tin.
2. Mix flour and salt. Rub in the butter until fine crumbs form.
3. Sprinkle the water over the mixture, then stir in until large clumps form. Shape into a ball.
4. On a lightly floured surface, roll out the dough to 35 cm in diameter. Press it into the tin, lining the base and sides. Trim the edges. Freeze for 1 hour.
5. Preheat oven to 200ºC.
6. Blind-bake the pastry shell for 15–20 minutes until golden.
For the filling
1. Whisk together eggs, cheese, cream, thyme, flour and nutmeg. Season with salt and pepper.
2. Pour into the baked pastry shell and top with the onions and some extra thyme.
3. Bake for 40–45 minutes, until golden brown and set.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

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