La Tartiflette


This recipe made me look good at the weekend. It is one of those classic,  beautiful, simple but very tasty French recipes. The ingredients are easily to source in Australia except the reblochon. That is not so easy to source in South Australia so I used camembert which everyone knows. I did not use the cream and it’s not obligatory to use it. We do not need the extra fat because we live in a warm climate. In the cold, winter climates the cream would help increase your body temperature. I was interested to see on Instagram that you can actually now get Tartiflette pizzas . Makes sense. The ingredients would suit a pizza base.


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