Tomme Tartine (Grosse Tartine à la tomme de Savoie) from Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops (page 315) by Meredith Erickson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tacoquokka on April 24, 2026

    This was amazing. The combination of shallots, garlic, ham, and lettuce cooked with butter and cream, and then broiled with a nice slice of Fontina on top (sub bc I didn’t have Tomme de Savoie) was a winner. It takes time to prep everything, but the result is delicious and worth it.

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