Bricks façon Tartiflette Recette Facile et Rapide

Ingredients

• 4 medium Potatoes (peeled and sliced into 1/4 inch rounds)
• 1 large Onion (finely chopped)
• 10 pieces Brick Pastry Sheets (store‑bought, keep covered to prevent drying)
• 200 g Raclette Cheese (sliced)
• 100 g Ham Sticks (cut into small pieces)
• 2 tablespoons Olive Oil (for boiling potatoes and sautéing onion)
• 30 g Butter (softened; for mash and brushing bricks)
• 1 teaspoon Salt (plus to taste)
• 0.5 teaspoon Black Pepper (ground)
• 1 teaspoon Herbes de Provence (optional)

Instructions

1. Slice Potatoes

   Peel the potatoes and cut them into 1/4 inch (6 mm) rounds so they cook evenly.

   Time: PT5M

2. Boil Potatoes

   Place the potato slices in a pot, cover with cold water, add 1 tsp salt, bring to a boil, then simmer 15 minutes until fork‑tender.

   Time: PT15M

3. Cook Onions

   While the potatoes boil, heat 2 Tbsp olive oil in a frying pan over medium heat, add the chopped onion and sauté 5‑8 minutes until translucent (or up to 15 minutes for very soft onions).

   Time: PT8M

4. Mash Potatoes

   Drain the potatoes, return them to the pot and mash roughly with a masher or fork. Stir in the softened butter (or 1 Tbsp olive oil) and season with salt, pepper, and Herbes de Provence.

   Time: PT5M

5. Add Onion and Ham

   Fold the sautéed onion and the ham sticks into the mashed potatoes. Mix gently until evenly distributed.

   Time: PT3M

6. Wrap Filling in Brick Sheets

   Lay a brick sheet on a clean surface, place about 2‑3 Tbsp of the potato filling near one edge, add a slice of raclette cheese on top, fold the two long sides over, then roll tightly into a brick shape. Repeat to make 9‑10 bricks.

   Time: PT10M

7. Refrigerate Assembled Bricks (Optional)

   Place the assembled bricks in an airtight container and refrigerate up to 2 hours before cooking. This firms them up and makes handling easier.

   Time: PT0M

8. Pan‑Fry Bricks

   Heat a thin layer of oil or butter in the frying pan over medium‑high heat. Add the bricks, cooking 2 minutes per side until golden and crisp, about 4‑5 minutes total per brick.

   Time: PT10M

9. Serve

   Transfer the hot bricks to a serving plate, let them rest 2 minutes, then serve warm. They pair nicely with a simple green salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

35 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Onion: Shallot
• Instead of Brick Pastry Sheets: Phyllo dough
• Instead of Raclette Cheese: Gruyère, Emmental
• Instead of Ham Sticks: Cooked bacon bits, Smoked turkey
• Instead of Olive Oil: Vegetable oil, Butter
• Instead of Butter: Margarine, Olive oil

Equipment Needed

• Pot
• Frying Pan
• Mixing Bowl
• Potato Masher
• Knife
• Cutting Board
• Baking Sheet (optional)
• Tongs (optional)
• Spoon

Critical Steps — Do Not Skip

• Boil potatoes until just fork‑tender; overcooking makes the mash watery.
• Mash potatoes only to a coarse texture; too smooth will leak during frying.
• Seal the brick sheets tightly around the filling to prevent break‑open.
• Pan‑fry bricks over moderate heat until golden; high heat burns the pastry.

Chef Tips from the Video

• Use a mix of butter and olive oil for the mash to get richness and a smooth texture.
• Fresh raclette melts beautifully; if unavailable, substitute with Gruyère for a similar nutty flavor.
• Cover the work surface with a damp kitchen towel while handling brick sheets to prevent them from drying out.

Troubleshooting

Storage

Refrigerator: Uncooked assembled bricks keep in an airtight container for up to 2 days.

Freezer: Cooked bricks freeze well for up to 1 month; reheat in a 180°C oven until hot.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the potato‑onion‑ham filling a day ahead and store refrigerated.
• Assemble the bricks and keep them covered with a damp cloth; refrigerate until ready to fry.
• Bricks can be frozen uncooked; thaw in the fridge before pan‑frying.

Frequently Asked Questions