Croziflette

Name: Croziflette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 400 g crozets au sarrasin, see intro; 1 onion, finely chopped; 250 g bacon lardons; 250 g reblochon; 200 g crème fraîche

You’ve probably heard of tartiflette, but what about croziflette? It’s a classic from the French Alps, made with buckwheat pasta. Look for ‘crozets au sarrasin’ – we bought ours online from Europa Food XB.

By Georgie D'Arcy ColesPublished: 03 June 2024

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Similar to tartiflette, croziflette is made with buckwheat pasta too. If you can't get a hold of crozets au sarrasin, then you can still enjoy the flavours of a corziflette but with a more easily available buckwheat pasta shape.

If you're a fan of this pasta bake, then we have have more for you to try!

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Yields:

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Cal/Serv:

628

Ingredients

400 g
crozets au sarrasin, see intro
1
onion, finely chopped
250 g
bacon lardons
250 g
reblochon
200 g
crème fraîche

Directions

1. Step 1Bring a large pan of salted water to the boil and cook the crozets according to pack instructions. Drain well and return to the empty pan.
2. Step 2Meanwhile, add the onion and bacon to a medium frying pan and place over medium heat. Fry for 10min, or until the lardons are crispy and the onion has softened.
3. Step 3Meanwhile, cut about 100g of the reblochon into 1cm pieces, and the remaining 150g into 5mm slices. Keep separate. Preheat oven to 220°C (200°C fan) mark 7.
4. Step 4Add the onion mixture, crème fraîche, the 1cm reblochon pieces and plenty of freshly ground black pepper to the crozets pan and mix to combine. Tip into a medium ovenproof serving dish. Lay on the reblochon slices.
5. Step 5Cook in the oven for 5-7min, or until piping hot and the cheese is golden and bubbling. Serve immediately with a green salad.

Pizza-oven perfect:

Preheat pizza oven to 200°C. Assemble the crozifl ette in a suitable dish that will fi t in your pizza oven. Cook for 5min, turning halfway through, or until piping hot and the cheese is golden and bubbling.

GET AHEAD:

Prepare to the end of step 4 up to a day ahead. Cool, cover and chill. To serve, allow to come up to room temperature and complete recipe.