Tarte pomme de terre Morbier

Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, Tarte pomme de terre Morbier. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Tarte pomme de terre Morbier is one of the most favored of recent trending meals in the world. It's simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Tarte pomme de terre Morbier is something which I've loved my entire life.

Many things affect the quality of taste from Tarte pomme de terre Morbier, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte pomme de terre Morbier delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Tarte pomme de terre Morbier estimated approx 35 min.

To begin with this recipe, we must prepare a few components. You can have Tarte pomme de terre Morbier using 5 ingredients and 7 steps. Here is how you can achieve that.

Amatrice de fromage , j’ai trouver cette petite recette sur l’appli JOW
Bon appétit 😋

Ingredients and spices that need to be Take to make Tarte pomme de terre Morbier:

1. 1 pâte feuilletée
2. 120 g Morbier
3. 400 g pomme de terre
4. 1 oignon jaune
5. 3 cuillère à soupe crème fraîche

Instructions to make to make Tarte pomme de terre Morbier

1. Préchauffez le four à 200°C.
   Lavez, épluchez et découpez en fines rondelles les pommes de terre.
2. Épluchez et couper l’oignon en fines lamelles.
3. Coupez le Morbier en tranche.
4. Déposez la pâte dans un moule à tarte et piquez la avec une fourchette.
5. Étalez la crème fraîche, salez et poivrez.
6. Disposez les rondelles de pommes de terres en rosaces, puis les lamelles d’oignon et pour finir les tranches de morbier.
   Salez et poivrez.
7. Enfournez 35min à 200°C.

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