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Reblochon Tarts With Bacon Fingerling Potatoes Recipe

Indulge in these exquisite Reblochon Tarts, a fall-inspired masterpiece from Food & Wine Magazine (October 2008). Crispy puff pastry cradles caramelized onions, tender fingerling potatoes, smoky bacon, and creamy Reblochon cheese – a truly unforgettable flavor combination. This lighter-than-it-looks tart is perfect for any time of day, from brunch to a sophisticated appetizer. Easily substitute Reblochon with Taleggio or Saint-André. Pair with a rich Pinot Noir for a divine culinary experience!

Prep Time 25 mins
Cook Time 90 mins
Calories 405.4 kcal
Protein 10g
Rating 5.0 (1 Reviews)
Reblochon Tarts With Bacon Fingerling Potatoes 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Reblochon Tarts With Bacon Fingerling Potatoes

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How to Make Reblochon Tarts With Bacon Fingerling Potatoes

  1. In a small saucepan, cover 1 lb fingerling potatoes with cold water and bring to a boil. Cook over high heat until tender (easily pierced with a knife), about 15 minutes. Drain, peel, and thinly slice crosswise.
  2. Meanwhile, in a medium skillet, cook 4 slices bacon over moderately high heat until crisp, about 5 minutes. Transfer to paper towels and cut into thirds.
  3. Preheat oven to 375°F (190°C).
  4. Pour off bacon fat from the skillet, leaving about 1 tablespoon. Add 1 tablespoon olive oil.
  5. Add 1 medium yellow onion, thinly sliced, and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes. Add water 1 tablespoon at a time to prevent scorching.
  6. Transfer the caramelized onions to a bowl; season with salt, pepper, and a pinch of crushed red pepper flakes.
  7. Line a baking sheet with parchment paper.
  8. On a lightly floured surface, roll out 1 sheet (14.1 oz) puff pastry to an 11-inch square. Using a 5-inch plate as a guide, cut out four rounds.
  9. Transfer the rounds to the prepared baking sheet and prick all over with a fork.
  10. Bake for 8 minutes, until puffed and lightly golden. Use a fork to deflate the pastry, then bake for another 4 minutes until set.
  11. Top each pastry round with a quarter of the caramelized onions, potato slices, bacon, and 1.75 oz Reblochon cheese (or substitute cheese).
  12. Bake for 10 minutes, until the cheese is melted and bubbly, and the pastry is golden brown.
  13. Transfer the tarts to plates and serve hot or warm.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

6g

Fat

36g

Carbs

9g

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Starters Appetizers & Snacks Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Sweets & Sides Side Dishes Pork Recipes European French Fall Recipes Baking

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Bacon Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Savory Pies Main Dish Eggs Dairy Pork Vegetables American French European Dinner Party Finger Food Holiday Event Cheese Thanksgiving Northeastern United States Meat Onions Taste Mood Savory Presentation Served Hot 4 Hours Or Less