Rolled tartiflette with cook'in
350g of apples from ground with firm flesh
150g sliced onion (1 onion)
1 pinch of Espelette pepper
100g grated Gruyère cheese
1 pinch of salt
4 slices of Bayonne ham or white
Preheat your oven to 170 ° then place your FLEXIPAT on the perforated plate.
Peel the potatoes and the onion and cut them into 8 and put them in the bowl of the cooking 15 sec vit 5.
In the cul-de-poule, whisk the eggs, chilli, gruyere and salt
Add potatoes and onion
Spread the preparation in FLEXIPAT and cook 30mn to 170 °
Cut the Reblochon into thin slices.
As soon as you leave the oven, place a SILIPAT fabric and a perforated plate on the potatoes.
Turn over and unmold. Divide the slices of Reblochon on the surface then the ham.
Roll it, then wrap the roll in a SILIPAT cloth or food film by tightening a little.
Let stand 5 mn to make melt Reblochon, slice and serve with a green salad.
Or keep cool and warm up in the oven the next day ...