Reblochon Tarts With Bacon & Fingerling Potatoes

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, cover the potatoes with cold water and bring to a boil.
  • Cook over high heat until tender when pierced with a knife, about 15 minutes.
  • Drain, then peel and thinly slice crosswise.
  • Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels.
  • Cut the slices in thirds.
  • Preheat the oven to 375°F
  • Pour off the bacon fat in the skillet and add the oil.
  • Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching.
  • Transfer the onion to a bowl; season with salt, pepper, & crushed red pepper flakes.
  • Line a baking sheet with parchment paper.
  • On a lightly floured work surface, roll out the puff pastry to an 11-inch square.
  • Using a plate as your guide, cut out four 5-inch rounds.
  • Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
  • Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden.
  • Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
  • Top the pastry rounds with the onion, potato slices, bacon and cheese.
  • Bake for about 10 minutes, until the cheese is melted and the pastry is browned.
  • Transfer the tarts to plates; serve hot or warm.
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