Beige might be on trend in the fashion world, but food-wise, after months of carb-heavy beige dishes, spring heralds a chance to tuck into something a little more vibrant. 

What is tartiflette?

Tartiflette is a traditional dish from the French Alps and a great après-ski feast – usually a not-so-colourful-but-very-delicious mound of potatoes and bacon drenched in melted Reblochon cheese. 

This recipe takes the basic premise and adds sweet potato, peppers and broccoli to the mix, making a glorious (but still indulgent) rainbow tartiflette. Beige need not apply.

Easy tartiflette with bacon and rainbow veg recipe

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients

• 400g unpeeled purple sweet potatoes, cut into chunks (available from Ocado)
• 1 tbsp olive oil
• 400g finely sliced onions
• 150g lardons or diced unsmoked bacon
• 100ml dry white wine
• 160g cored and deseeded red pepper, cut into thin strips
• 160g cored and deseeded yellow pepper, cut into thin strips
• 200g Tenderstem broccoli, halved lengthways
• 100g half-fat crème fraîche
• ¼ tsp freshly grated nutmeg
• 200g Reblochon cheese
• Pepper

Method

Step 1: Cook the sweet potatoes in a large saucepan of simmering water for 6-8 minutes until cooked through but not soft. Drain, then tip into a large baking dish (about 30 x 20cm and 7cm deep) and set aside.

Step 2: Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 3: Heat the olive oil in a large frying pan over a medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally, until starting to brown. Add the lardons or bacon and cook for another 5 minutes, stirring occasionally.

Step 4: Pour in the wine, stirring to deglaze the pan, then simmer for 5 minutes. Throw in the sliced peppers and broccoli, season generously with pepper and cook for another 3 minutes.

Step 5: Tip the mixture into the baking dish, then toss together with the sweet potatoes, crème fraîche and nutmeg. Tear the cheese apart and dot over the top.

Step 6: Bake for 15 minutes, or until the cheese turns golden brown. Leave to cool for a few minutes, then serve.

Step 7: Serve the tartiflette with a simple leafy salad and vinaigrette for added crunch, and even more veg.

Recipe from From 10-A-Day The Easy Way by James Wong (RRP £20, Mitchell Beazley), out now.

View more recipes from Stylist here.

Words: Jenny Tregoning 
Image: Jason Ingram for 10-A-Day The Easy Way by James Wong, Mitchell Beazley