Reblochon Tarts with Bacon Fingerling Potatoes

Indulge in the rustic elegance of Reblochon Tarts with Bacon Fingerling Potatoes, a savory delight that combines the creamy richness of Reblochon cheese with the crunchy decadence of crispy bacon and tender fingerling potatoes. Nestled atop golden puff pastry, these individual tarts are layered with caramelized onions, a whisper of fresh thyme, and a luscious cream-egg custard for a gourmet twist. Perfect as an appetizer, brunch standout, or cozy dinner option, this recipe boasts a balance of creamy, crispy, and savory flavors in every bite. Quick to prepare with store-bought puff pastry, these tarts are easy to bake to perfection and are best served warm, garnished with fresh thyme for a polished finish.

Nutriscore Rating: 51/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 sheets store-bought puff pastry sheets
• 200 grams Reblochon cheese
• 300 grams fingerling potatoes
• 150 grams bacon
• 1 medium yellow onion
• 100 milliliters heavy cream
• 1 large egg
• 3 sprigs fresh thyme
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour (for dusting)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Step 2

Boil the fingerling potatoes in a pot of salted water for 12-15 minutes, or until just tender. Drain and let cool, then slice into thin rounds.

Step 3

While the potatoes cool, roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal rectangles for individual tarts or leave whole for larger tarts. Transfer the cut pastry to the prepared baking sheets.

Step 4

In a pan over medium heat, cook the bacon until crispy. Remove and let drain on a paper towel. Discard most of the bacon fat, leaving about 1 teaspoon in the pan.

Step 5

Add the olive oil and butter to the pan and sauté the diced onion until golden and caramelized, about 8-10 minutes.

Step 6

In a bowl, whisk together the heavy cream and egg. Season with salt and black pepper. Strip the leaves off 2 sprigs of thyme and add to the mixture.

Step 7

Slice the Reblochon cheese into thin wedges (leaving the rind on is optional, as it adds flavor).

Step 8

Layer the sliced fingerling potatoes, caramelized onions, and bacon onto each puff pastry base, leaving a 1/2-inch border around the edges.

Step 9

Pour a little of the cream and egg mixture over each tart, then top with wedges of Reblochon cheese.

Step 10

Fold the edges of the puff pastry slightly inward to create a border. Brush the edges with a bit of the cream mixture for a golden finish.

Step 11

Bake the tarts in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the pastry is golden brown.

Step 12

Garnish the baked tarts with fresh thyme leaves from the remaining sprig and serve warm.

Nutrition Facts

Serving size	(1047g)

Amount per serving	% Daily Value*
Calories	2913.2

Total Fat 216.0g	0%
Saturated Fat 104.5g	0%
Polyunsaturated Fat 12.4g
Cholesterol 665.7mg	0%
Sodium 4270.0mg	0%
Total Carbohydrate 125.0g	0%
Dietary Fiber 8.3g	0%
Total Sugars 8.7g
Protein 118.4g	0%

Vitamin D 117.8IU	0%
Calcium 1464.3mg	0%
Iron 8.5mg	0%
Potassium 2707.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.6%

Protein: 16.2%

Carbs: 17.1%