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After the buttertiflette and the tartar flemme, it’s time to explore this variation of tartiflette with endives. Rather than enjoying endives in the classic way, whether in a raw salad or with ham and cheese, we offer you the perfect recipe for the season: endive tartiflette. Even if you’re not a big fan of this bitter-tasting vegetable, this generous cheese recipe is for you. “Endiflette” represents a delicious and surprising alternative to try during your next convivial meals. Let yourself be seduced by this fusion of flavors which will bring a touch of originality to your table.

The choice of cheese for the tartiflette, whether dairy or farm Reblochon, can be confusing. Reblochon is an AOP cheese produced in Savoie, and there are two categories that can be distinguished using color chips. The green badge designates farmhouse Reblochon, a cheese made with milk from a single farm and processed on site. It is considered more artisanal and has more character. The red sticker, for its part, identifies dairy Reblochon, made in dairies with milk from several farms. A little less subtle than the farmer’s, it is perfect for au gratin dishes such as tartiflette. Finally, in supermarkets, we now find “tartiflette cheeses”, industrial products made with a mixture of cheeses, pasteurized milk and flavorings to reproduce the look and taste of Reblochon.

Ingredients for 4 persons):

  • 1 kg of endives
  • ½ reblochon
  • 2 onions
  • 200 g of smoked bacon
  • 15 cl of liquid cream
  • 1 tablespoon of honey
  • 2 tablespoons of cider vinegar
  • Salt, freshly ground pepper

Preparation :

1. Wash the endives. Cut four in half lengthwise and slice the others. Peel the onions, slice them.

2. In a pan, heat 1 tablespoon of oil. Arrange the endive halves, rounded side up. Brown them for 5 minutes over medium heat, add the honey, 1 spoon of vinegar, salt and turn the endives, cook for another 10 minutes. Vinegar helps keep endives whiter. Reserve on a plate.

3. In the same pan, add a drizzle of oil and add the sliced ​​onions and endives, as well as the bacon and the rest of the vinegar. Cook for about 10 minutes, until the liquid from the vegetables has evaporated. Season with pepper and add the cream. Pour the mixture into a baking dish.

4. Preheat the oven to 180°C.

5. Cut the reblochon into strips and alternate the endive halves in the dish. Bake for 20 minutes.

It’s ready ! Serve immediately with a green salad.


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