Serves : 4
Preparation time: 20 minutes
Cooking Time: 23 minutes
Ingredients
- 1 onion, thinly sliced
- 2 sprigs thyme, leaves removed
- 30 ml (2 tbsp.) butter
- 125 ml (½ cup) bacon, chopped
- 1 layer shortcrust pastry
- 250 ml (1 cup) sour cream
- 250 ml (1 cup) Grelot potatoes, boiled, sliced
- ½ Reblochon or Oka cheese, sliced
- 60 ml (4 tbsp.) chives
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a hot skillet over low heat, sauté onion and thyme in butter for 5 to 6 minutes. Check seasoning. Remove and set aside.
- In the same skillet, cook bacon until golden brown. Set aside.
- Place pastry in a baking tin and bake in the oven for 20 minutes. Allow to cool.
- Turn oven to broil.
- Spread sour cream over baked pastry, sprinkle with potatoes, bacon, onion and cheese and broil for 2-3 minutes.
- Before serving, sprinkle the chives over the top.
