Beantiflette
A twist on a classic tartiflette but beanified
I had my first tartiflette in ages at the Sunday market, and I'd forgotten how bloomin' stunning it is! It’s a proper French mountain classic—super rich and comforting. I have a lot of time for spuds, but I thought it would be excellent with hearty butter beans. Butter beans are an easy swap, and this version still captures the creamy, cheesy goodness of traditional tartiflette, but with a lighter, fiber-rich twist. The real unsung hero in my version is the caramelised onions, they add such depth and a lovely sweetness. Now if that isn’t enough reasons to make this, it also takes half the time to make. Give it a whirl!
Serves 2
Total Time: 25min
Ingredients
1 can butter beans
100g diced smoked bacon
1 shallot, thinly sliced
3 cloves garlic, minced
3 sprigs fresh thyme
80ml white wine
100ml double cream
100g brie, sliced
1 tbsp olive oil or butter
Salt and black pepper, to taste
To serves
Cornichons
Pickled onions
Bitter salad
Method:
Preheat your oven to 200°C (390°F).
In a large pan over medium heat, add the olive oil and cook the bacon until crispy. Use a slotted spoon to remove them from the pan and set aside, leaving the fat.
In the same pan, add the sliced onions and cook over medium-low heat until caramelised, about 10 minutes. Then add the garlic and thyme cook for another minute until fragrant.
Add the butter beans and cooked lardons back to the skillet with the onions. Pour in the wine and reduce for a few minutes, then stir in the double cream and season with salt and black pepper to taste. Mix until well-combined.
Lay the slices of brie on top and bake in the preheated oven for 10 minutes, until the cheese is melted, golden, and bubbling.
Remove from the oven, sprinkle with more fresh thyme and serve hot with some pickles or a simple bitter salad.
