Tartiflette aux courgettes

Name: Tartiflette aux courgettes
Total time: 50 min
Yield: Serves 4
Cuisine: Savoy
Ingredients: 3 large zucchini (about 900 g / 2 lb); 1 whole farmhouse Reblochon cheese (450 g / 1 lb); 300 g (10½ oz) smoked bacon lardons; 3 yellow onions; 3 garlic cloves; 200 ml (¾ cup + 1 tbsp) Savoie white wine; 200 ml (¾ cup) thick crème fraîche; 3 tbsp olive oil; 1 tsp fine salt; 1 tsp freshly ground pepper; 1 pinch of nutmeg

Zucchini tartiflette with Reblochon

⏱ 50 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

3large zucchiniabout 900 g / 2 lb
1whole farmhouse Reblochon, 450 g / 1 lb
300 g (11 oz)smoked lardons
3yellow onions
3 clovesgarlic
200 ml (¾ cup)white Savoie wine
200 ml (¾ cup)thick crème fraîche
3 tbspolive oil
1 tspfine salt
1 tspfreshly ground pepper
1 pinchnutmeg

3 large zucchini about 900 g / 2 lb
1 whole farmhouse Reblochon, 450 g / 1 lb
300 g (11 oz) smoked lardons
3 yellow onions
3 cloves garlic
200 ml (¾ cup) white Savoie wine
200 ml (¾ cup) thick crème fraîche
3 tbsp olive oil
1 tsp fine salt
1 tsp freshly ground pepper
1 pinch nutmeg

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large skillet (32 cm / 12½ in)

1 gratin dish (28 cm / 11 in)

03 — Method

Preheat the oven to 200°C (400°F) convection. Wash the 3 zucchini and cut into 5 mm (¼ in) half-moons, skin on for color and structure.
Peel and thinly slice the 3 yellow onions. Remove the germ from the 3 garlic cloves and crush with the flat of a knife.
Heat 1 tbsp olive oil in the large skillet over high heat. Cook the smoked lardons 5 minutes, stirring often, until golden and crisp. Set aside.
In the same pan with the bacon fat, add the remaining 2 tbsp olive oil and cook the onions 10 minutes over medium heat until golden and soft.
Add the zucchini and garlic. Cook 12 minutes over medium-high heat, stirring, until the zucchini release their water and brown lightly but still hold their shape.
Deglaze with the white wine, scraping up the browned bits with a wooden spoon. Reduce 3 minutes over high heat until almost evaporated. Stir in the crème fraîche and the lardons.
Season with salt, pepper and a pinch of nutmeg. Spread evenly in the 28 cm (11 in) baking dish. Slice the Reblochon in half horizontally with a paring knife.
Lay the 2 Reblochon halves rind side up on the zucchini, pressing lightly. Bake 25 minutes at 200°C (400°F) until the cheese is completely melted and golden.