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Les Marchés Publics de Montréal

Tartiflette Tatin

All recipes |  Main dishes

Tartiflette Tatin, Plats principaux
  • Preparation time : 40 min.
  • Total time : 1h20.
  • Perfect comfort food for winter, this tartiflette tatin is served with a salad and a home-made vinaigrette.


    Serves 6 to 8.

    • 450 g (1 lb.) semi-firm cheese with washed rind (such as Baluchon, D’Iberville, Mamirolle or Oka)
    • 500 g (1 lb.) yellow-fleshed potatoes
    • 150 g (1/3 lb.) lardons (or smoked lardons)
    • 1 finely minced onion (or 2 shallots)
    • 20 g (1 tbsp.) butter
    • 100 mL (3/8 cup) white wine
    • 30 mL (2 tbsp.) 35% cream
    • Salt and pepper
    • 200 g shortcrust pastry


    • 100 mL (3/8 cup) aged cider or sherry vinegar
    • 25 mL (1 ½ tbsp.) Dijon or whole grain mustard
    • 300 mL (1 ¼ cup) olive oil
    • Salt and black pepper to taste


    1. Boil the potatoes in salted water for about 20 minutes. Drain and cool, then peel and slice. Set aside.
    2. Sauté the onions in butter with the lardons until golden.
    3. Add the white wine and reduce slightly, scraping the bottom of the pan. Add the potatoes and cream. Season with salt and pepper.
    4. Pour into a buttered baking dish (or a deep pie plate) and cover the mixture with sliced cheese. Cover with the shortcrust pastry and bake at 200°C (425°F) for 40 minutes.
    5. Invert onto a plate, and serve with a green salad and the vinaigrette (below).


    1. Mix all the ingredients together and pour over the salad.

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