Recipe: How do you make a successful croziflette with bacon and Reblochon cheese?

Croziflette is a variation on the traditional tartiflette, replacing the potatoes with crozets, small square buckwheat pasta.

After presenting you with four essential recipes for your mountain holidays, from the traditional tartiflette at gratin dauphinoisby way of reblochon pizza or the unmissable pierradeToday, Le Petit Montagnard brings you a delicious recipe for croziflette with bacon and Reblochon cheese.

Ingredients

• 250 g crozets
• 200 g smoked bacon
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 reblochon cheese (about 450 g)
• 20 cl fresh cream
• Salt and pepper to taste
• Grated nutmeg (optional)
• Butter for the mould

Instructions

1. Cook the crozets according to the instructions on the packet. Drain.
2. Meanwhile, fry the lardons in a pan over medium heat until golden brown. Add the onion and garlic and fry until soft.
3. Preheat your oven to 200°C (gas mark 6-7).
4. Butter a casserole dish. Place a layer of crozets in the bottom of the dish.
5. Spread half the mixture of bacon, onions and garlic over the crozets.
6. Cut the Reblochon in half lengthways, then slice each half. Arrange half the Reblochon on top of the first layer.
7. Repeat steps 4, 5 and 6 to create a second layer.
8. Pour the crème fraîche over the top and make sure it is evenly distributed. Season to taste with salt, pepper and grated nutmeg.
9. Place in the oven for around 20 to 25 minutes, until the top is golden and the cheese has melted.
10. Serve the croziflette piping hot with a green salad.

Enjoy your meal!