Updated: Jan 10
Do you know the cousin of Tartiflette? It's the Croziflette, made with crozet instead of potatoes! The Crozets are small flat square-shaped buckwheat pasta. Trust us, it's just as good! Plus, if you know how to make Tartiflette, you know how to make Croziflette, you just need to substitute the potatoes for the crozets!
1.5 cup of crozets de Savoie
2 white large onions
1.5 cup of diced pancetta
1 Reblochon cheese
1⁄2 cup of white wine
3/4 cup of heavy cream
Cook your crozets by plunging them into boiling water for 8 to 10 minutes max.
Cook your diced pancetta in a medium to medium-high pan until golden brown. Then, in the same pan, add your sliced onion and cook it until they become soft. To finish the mixture, add your white wine. When your crozets pasta are cooked, drain it and add it to the pancetta and onions mixture.
Cut your cheese in half and then slip each half in half.
Assemble your dish: put your mixture in a butter brush dish, add a little of heavy cream on top and then the cheese.
Bake in the oven for 10 to 15 min at 350 degree F et voilà!