Instructions for DISHPATCH models including: Chalet Style Tartiflette, Style Tartiflette, Tartiflette

Chalet-Style Tartiflette

3 days ago — by Michel Roux Jr. Page 2. COOKING INSTRUCTIONS. Remove all items from the fridge and bring them all up to room temperature. Preheat the oven to 200°C/180°C ...

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Chalet-Style Tartiflette
by Michel Roux Jr.

COOKING TIME: 30 minutes SERVES: 2 ­ IN THE BOX: Sourdough (gluten) Isigny Ste Mère - butter (milk) Tartiflette (milk, sulphites) Cornichons and pickled onions
(mustard, sulphites) Salad leaves House dressing (mustard,
sulphites)

COOKING INSTRUCTIONS
Remove all items from the fridge and bring them all up to room temperature.
Preheat the oven to 200°C/180°C fan/gas mark 6.
SOURDOUGH AND BUTTER
1. Lay the sourdough on a baking tray and lightly sprinkle the outside with water. This can be done by dipping your fingers in water and flicking them onto the bread.
2. Place the bread in the oven for 8­10 minutes, then remove and allow to rest for 3­4 minutes.
3. Slice the sourdough and enjoy it alongside the Isigny Ste Mère butter.

TARTIFLETTE
1. Place the tartiflette in the oven for 25­30 minutes, until the cheese is melted and bubbling. Michel likes his extra crispy on top ­ if you prefer it that way, leave it in for another 5­10 minutes until it's really golden.
2. Tip the salad leaves into a serving bowl, toss in the house dressing and serve alongside the tartiflette, cornichons and pickled onions.

Share your creation @thedishpatch @michel_roux_ jr

ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.
STORAGE AND USE-BY DATE Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival. Use by: Day Month Year

INGREDIENTS & ALLERGENS
Sourdough: flour, rye flour (gluten), yeast, sour starter, salt. Isigny Ste Mère - butter: (milk), pasteurised cow's milk, lactic starters, salt. Tartiflette: New potato, Reblochon (milk), bacon, double cream (milk), onion, butter (milk), white wine (sulphites) (alcohol), garlic. Cornichons and pickled onions: cornichons, pickled silverskin onion, mustard seeds, vinegar (sulphites). Salad leaves: chicory, radicchio. House dressing: garlic, Dijon mustard, white wine vinegar (sulphites), honey, extra virgin olive oil, salt.