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.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
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.
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.
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.
Add the olive oil and butter to the pan and sauté the diced onion until golden and caramelized, about 8-10 minutes.
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.
Slice the Reblochon cheese into thin wedges (leaving the rind on is optional, as it adds flavor).
Layer the sliced fingerling potatoes, caramelized onions, and bacon onto each puff pastry base, leaving a 1/2-inch border around the edges.
Pour a little of the cream and egg mixture over each tart, then top with wedges of Reblochon cheese.
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.
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.
Garnish the baked tarts with fresh thyme leaves from the remaining sprig and serve warm.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 8.7 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1464 mg | 113% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2707 mg | 58% | |
*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.
