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In summer, we all long for sunny and warm days, but sometimes the weather plays tricks on us and gives us gray and cool days. It is at these times that the Courgiflette finds its place on our plates. Inspired by the traditional Savoyard tartiflette, the Courgiflette features zucchini, a star of the summer season. This delicious variant is a comforting and delicious dish that will make your gloomy days warm and gourmet moments.
Typically, Reblochon is found in winter comfort food, but its creamy texture and strong flavor pair perfectly with fresh summer zucchini. In summer, Reblochon reaches its full maturity, which gives it all its richness of flavors.
- 4 courgettes
- 1 large onion
- 200g smoked bacon
- 250g of Reblochon
- 200 ml liquid cream
- 2 tablespoons potato starch
- Herbs of Provence
- Olive oil
- Salt and pepper to taste
- Preheat the oven to 180°C (thermostat 6/7).
- Wash and cut the courgettes into thin slices.
- Slice the onion and cut the smoked breast into small pieces.
- In a skillet, heat a drizzle of olive oil and sauté the onion until translucent. Add the zucchini slices for a few minutes over medium heat to sear them. Add a pinch of Provencal herbs, salt and pepper. Cook for about 10 minutes until partially cooked.
- In a gratin dish, layer the ingredients: first the zucchini, with the minced onion, the pieces of bacon and finally the pieces of Reblochon.
- In a bowl, mix the fresh cream with 2 tablespoons of cornstarch and pour it over the gratin.
- Season with salt and pepper as desired.
- Bake for 20 minutes then extend the cooking for 10 minutes at 200°C to brown the Reblochon.
You can accompany your summer courgiflette with a green salad.