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Smoked chicken and leek sourdough ‘tartiflette’


Serves: 4
timePrep time: 30 mins
timeTotal time:
Smoked chicken and leek sourdough ‘tartiflette’
Recipe photograph by Mike English

Smoked chicken and leek sourdough ‘tartiflette’

Normally made with potatoes, this sourdough version of tartiflette is easy to prepare. Serve with cornichons, and a simple green salad with a sharp, mustardy dessing, to cut through the richness

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
709Kcal
Fat
57gr
Saturates
32gr
Carbs
20gr
Sugars
2gr
Fibre
3gr
Protein
28gr
Salt
1.4gr

Monica Galetti

Monica Galetti

Masterchef judge Monica Galetti opened her restaurant, Mere, with sommelier husband David in 2017. The couple live in London with their daughter. 
See more of Monica Galetti’s recipes
Monica Galetti

Monica Galetti

Masterchef judge Monica Galetti opened her restaurant, Mere, with sommelier husband David in 2017. The couple live in London with their daughter. 
See more of Monica Galetti’s recipes

Ingredients

  • 2 leeks, trimmed
  • 20g butter
  • 2 tbsp olive oil
  • 50g smoked bacon lardons, diced
  • 150g slightly stale sourdough, cubed (crusts on)
  • 140g Reblochon cheese or other soft washed- rind cheese
  • 250ml double cream
  • 2 x 120g packs smoked chicken mini fillets, chopped
  • 1⁄2 tsp chilli flakes

Step by step

Get ahead
Assemble to the end of step 4, cover and chill. Add an extra 10 mins baking time from chilled.
  1. Cut the leeks in half lengthways and wash, then slice them thinly. Preheat the oven to 220°C, fan 200°C, gas 7 and grease a medium baking dish.
  2. Melt the butter in a saucepan, stir in the leeks and some seasoning and cook, covered, for 5-6 minutes until softened.
  3. Meanwhile, heat the olive oil in a large frying pan and cook the lardons until starting to brown. Add the cubed sourdough and cook for 4-5 minutes until golden and crisp, stirring regularly.
  4. Cut 4 thin slices from the Reblochon (leave the rind on), and cut the rest into small chunks. Remove the leek pan from the heat and stir in the cream, chicken, chilli flakes and diced cheese, followed by the lardons and sourdough. Tip into the greased dish, and lay the sliced cheese on top.
  5. Bake for 15 minutes or until golden brown and bubbling.

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