Pie with potatoes, bacon and cheese, on crumbly shortcrust pastry, a variant of the French dish “Tartiflette”. If you strictly follow the traditional recipe, then you need to use Reblochon cheese, but you can replace it with Brie or Camembert cheese.

Summary

Ingredients

For the dough:

• Flour – 250 g
• Margarine “Generous Summer” – 100 g
• Salt – 0.5 teaspoon

For filling:

• Potatoes – 500 g
• Bacon – 200 g
• Soft brie cheese – 200 g
• Olive oil – 2 tablespoons
• Salt – 0.5 teaspoon

Print Recipe Pin Recipe

Instructions

1. First you need to prepare shortcrust pastry: sift flour, add Generous Summer margarine and salt, grind until fine crumbs.

   

2. Pour in 3 tbsp cold water and knead to a homogeneous dough. Wrap the dough in plastic wrap and then put in the refrigerator for half an hour.
3. At this time, prepare the filling. Peel the potatoes and boil them without boiling them a little.
4. Drain the water, cut the potatoes into 5 mm strips.
5. Cut the bacon into 1 cm strips.
6. Fry the bacon in olive oil until brown, 7-10 minutes.
7. Cut the cheese into cubes.
   Preheat oven to 200 degrees.
8. Arrange the bacon in a 22 cm dish.

   

9. Place a layer of potatoes on top.
10. Spread the pieces of cheese evenly on the potatoes.
11. Roll out the dough into a circle slightly larger than the mold and cover with the filling. Bend the edges of the dough inward.
12. Place the dish in the oven. Bake the pie with potatoes, bacon and cheese for about 30 minutes.

    

13. Cool the shortcrust pastry pie slightly and turn on a flat dish so that the filling of the pie, made from potatoes, bacon and cheese, is on top.

Bon Appetit!