Winter Pain Surprise and Tartiflette - James Martin Chef

Ingredients

• Olive oil, for greasing
• 200g lardons
• 1 shallot, finely sliced
• 1 small leek, finely sliced
• 250g crème fraîche
• 2 whole eggs
• Sea salt and freshly ground black pepper
• freshly ground nutmeg, to taste
• 1 large sourdough loaf
• 2 medium potatoes, cooked and thickly sliced
• 1 Reblochon cheese, thickly sliced
• Truffle oil
• 450g strong bread flour
• 50g rye flour
• 350g water/350ml – weighing is more accurate
• 15g yeast, fresh if possible or 10g dried yeast
• 10g salt