Tartiflette is a classic wholesome dish from the Savoie region of the French Alps, perfect after a long day skiing or hiking because it’s full of cheese and cream! That being said, occasionally, on a cool day in less energetic climes, it’s a great treat.
Traditionally, it's a layered dish comprising of sautéed onions, smoked bacon lardons and potatoes (cooked in butter of course), all smothered with a creamy white wine sauce and topped with copious amounts of the ever so gooey Reblochon cheese. Here I’ve adapted the recipe to create an equally delicious vegetarian version for my partnership with Crop Drop (the fab organic veg box company based in Haringey) using roast celeriac, parsnips and leeks in an equally delectable rich sauce (although technically it’s healthier without the potatoes and lardons, just!).
You can find Reblochon in many good supermarkets now. However, if you want to make this with animal rennet free cheese, then you could choose an English equivalent like Gubbeen or simply an English brie or camembert which (although it won’t have quite the same unctuousness with the latter two).
Serve with a simple green salad dressed with a classic vinaigrette.
Serves 4 as a starter or 2 as a hefty main course.
- 1 parsnip, cut into bit sized pieces (around 200g)
- 300g peeled celeriac, cut into bite sized pieces (1 small celeriac)
- 25g butter
- 1 medium leek, cleaned well and cut in half lengthways and then into 5mm slices
- Pinch of sweet (not spicy) smoked paprika
- 150ml dry white wine
- 75ml double cream
- 1 garlic clove, halved
- 200g Reblochon cheese
- Olive oil
- Salt and black pepper
Preheat your oven to 175°C
Toss the parsnips and celeriac in a little oil and season well with salt and pepepr. Place on a baking tray lined with non-stick paper and bake for 35 mins until brown at the edges.
Meanwhile, melt your butter in a saucepan and add the leeks – cook gently for 20 mins until soft and just starting to turn brown at the edges. Now add the smoked paprika and give it another minute or two.
Add the wine to the leek pan and cook on high heat until most of the liquid has evaporated. Take off the heat and stir in the double cream. Season well with salt and black pepper. Give it a taste to ensure you’ve seasoned it enough.
Now cut the garlic clove in half and rub the inside of a suitable sized heatproof dish with it. Tip in all the roast celeriac and parsnip, followed by the creamy leek sauce.
Cut the cheese into 3 wedges and then cut each wedge across the middle. Lay the triangular pieces of cheese, with the rind facing up, on top of the leek and root veg mix; this will create a delicious crust! Bake in the oven for about 20 minutes. Serve!