Winter Pain Surprise and Tartiflette
Not one, but two recipes from master baker Richard Bertinet. This Winter Pain Surprise and this Tartiflette are completely amazing, wonderful for sharing and a total bread lover's dream! Perfection!
Ingredients
Winter Pain Surprise:
- Olive oil, for greasing
- 200g lardons
- 1 shallot, finely sliced
- 1 small leek, finely sliced
- 250g crème fraîche
- 2 whole eggs
- Sea salt and freshly ground black pepper
- freshly ground nutmeg, to taste
- 1 large sourdough loaf
- 2 medium potatoes, cooked and thickly sliced
- 1 Reblochon cheese, thickly sliced
- Truffle oil
Tartiflette:
- 450g strong bread flour
- 50g rye flour
- 350g water/350ml – weighing is more accurate
- 15g yeast, fresh if possible or 10g dried yeast
- 10g salt
Tartiflette topping:
- Olive oil, for greasing
- 200g lardons
- 1 shallot, finely sliced
- 1 small leek, finely sliced
- 250g crème fraîche
- 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
- Truffle oil
Method
Winter Pain Surprise
Preheat the oven to 190°C. Very lightly grease a pan with olive oil, put in the lardons and sauté until coloured, then add the chopped shallot. Cook until softened, but not coloured, then add the leek. Stir together and remove from the heat – you want the leeks to keep their colour, so don’t carry on cooking them.
Stir the crème fraîche and eggs together in a bowl and season with salt, pepper and nutmeg. Don’t over mix: keep the mixture a little lumpy.
Put the bread on a sheet of baking paper. Slice into the bread, but not all the way through. You need to cut deep enough into the bread to open out the loaf and fill between the ‘slices’, while leaving the loaf connected at the base.
Stuff a slice of potato into each slot in the bread and follow with some of the lardons, shallots and leeks.
Use the paper to lift the bread onto a baking tray. Spoon some of the cream and egg mixture into each slot, so that the bread absorbs as much as possible.
Finally insert the slices of cheese. Enclose the loaf fully in the baking paper and then wrap it in foil to make a tight parcel.
Put the wrapped bread into the preheated oven and bake for 30–40 minutes, then remove the tray and open the top of the foil and parchment paper. Return to the oven until the top of the bread and its filling have turned golden brown.
Remove from the oven and drizzle with a little truffle oil.
Tartiflette
Rub the yeast into the flour (or mix in if using dried yeast). Add the remaining ingredients and the water. Mix well for a couple of minutes until the dough starts to form.
Transfer the dough onto your working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself. Keep working the dough until it comes cleanly away from the work surface and is not sticky.
Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
Place the dough into a mixing bowl and cover with a tea towel. Rest for at least 20 minutes in a draught free place (a kitchen cupboard will do).
Preheat the over to 190°C fan / 210°C static.
Very lightly grease a pan with olive oil, put in the lardons and sauté until coloured, then add the chopped shallot. Cook until softened, but not coloured, then add the leek. Stir together and remove from the heat – you want the leeks to keep their colour, so don’t carry on cooking them.
Stir the crème fraîche and eggs together in a bowl and season with salt, pepper and nutmeg. Don’t over mix: keep the mixture a little lumpy.
Turn the dough out onto a well-floured work surface, and flour the top of the dough lightly. Press the dough first with your hand and then roll it out thinly with a rolling pin. Place the dough on a lightly floured baking tray.
Top the dough first with the sliced potatoes then with the shallot, leek and lardon mix, then with the crème mix. Lay the slices of reblochon on top.
Drizzle with a little truffle oil if desired.
Place into a hot oven for about 25 minutes. Serve.
Ingredients
Winter Pain Surprise:
- Olive oil, for greasing
- 200g lardons
- 1 shallot, finely sliced
- 1 small leek, finely sliced
- 250g crème fraîche
- 2 whole eggs
- Sea salt and freshly ground black pepper
- freshly ground nutmeg, to taste
- 1 large sourdough loaf
- 2 medium potatoes, cooked and thickly sliced
- 1 Reblochon cheese, thickly sliced
- Truffle oil
Tartiflette:
- 450g strong bread flour
- 50g rye flour
- 350g water/350ml – weighing is more accurate
- 15g yeast, fresh if possible or 10g dried yeast
- 10g salt
Tartiflette topping:
- Olive oil, for greasing
- 200g lardons
- 1 shallot, finely sliced
- 1 small leek, finely sliced
- 250g crème fraîche
- 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
- Truffle oil
Method
Winter Pain Surprise
Preheat the oven to 190°C. Very lightly grease a pan with olive oil, put in the lardons and sauté until coloured, then add the chopped shallot. Cook until softened, but not coloured, then add the leek. Stir together and remove from the heat – you want the leeks to keep their colour, so don’t carry on cooking them.
Stir the crème fraîche and eggs together in a bowl and season with salt, pepper and nutmeg. Don’t over mix: keep the mixture a little lumpy.
Put the bread on a sheet of baking paper. Slice into the bread, but not all the way through. You need to cut deep enough into the bread to open out the loaf and fill between the ‘slices’, while leaving the loaf connected at the base.
Stuff a slice of potato into each slot in the bread and follow with some of the lardons, shallots and leeks.
Use the paper to lift the bread onto a baking tray. Spoon some of the cream and egg mixture into each slot, so that the bread absorbs as much as possible.
Finally insert the slices of cheese. Enclose the loaf fully in the baking paper and then wrap it in foil to make a tight parcel.
Put the wrapped bread into the preheated oven and bake for 30–40 minutes, then remove the tray and open the top of the foil and parchment paper. Return to the oven until the top of the bread and its filling have turned golden brown.
Remove from the oven and drizzle with a little truffle oil.
Tartiflette
Rub the yeast into the flour (or mix in if using dried yeast). Add the remaining ingredients and the water. Mix well for a couple of minutes until the dough starts to form.
Transfer the dough onto your working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself. Keep working the dough until it comes cleanly away from the work surface and is not sticky.
Lightly flour the work surface, place the dough on the flour and form the dough into a ball.
Place the dough into a mixing bowl and cover with a tea towel. Rest for at least 20 minutes in a draught free place (a kitchen cupboard will do).
Preheat the over to 190°C fan / 210°C static.
Very lightly grease a pan with olive oil, put in the lardons and sauté until coloured, then add the chopped shallot. Cook until softened, but not coloured, then add the leek. Stir together and remove from the heat – you want the leeks to keep their colour, so don’t carry on cooking them.
Stir the crème fraîche and eggs together in a bowl and season with salt, pepper and nutmeg. Don’t over mix: keep the mixture a little lumpy.
Turn the dough out onto a well-floured work surface, and flour the top of the dough lightly. Press the dough first with your hand and then roll it out thinly with a rolling pin. Place the dough on a lightly floured baking tray.
Top the dough first with the sliced potatoes then with the shallot, leek and lardon mix, then with the crème mix. Lay the slices of reblochon on top.
Drizzle with a little truffle oil if desired.
Place into a hot oven for about 25 minutes. Serve.
