REBLOCHON TARTS WITH BACON & FINGERLING POTATOES
F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish that's great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cow's-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from California's Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;)
Provided by Manami
Categories Savory Pies
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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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Zuhaib Ali
[email protected]These tarts are a great way to use up leftover puff pastry. They are also a great way to get your kids to eat cheese.
Maina
[email protected]These tarts are a delicious and easy way to impress your guests. They are sure to be a hit at your next party.
Karwan Armani
[email protected]These tarts are a great way to use up leftover cheese and bacon. They are also a great way to get your kids to eat their vegetables.
Mohammad.Shakil
[email protected]These tarts are perfect for a party or potluck. They are easy to make ahead of time and they always disappear quickly.
Supreme Alfred
[email protected]These tarts are my new favorite thing! I love the combination of flavors and textures. I will definitely be making these again and again.
Amrita Limbu
[email protected]These tarts were a disaster! The pastry was too thick and the filling was too runny. I will not be making these again.
Zahidhussain PANHWAR
[email protected]These tarts were a bit bland for my taste. I would probably add more seasonings next time.
Wazir Ahmad
[email protected]These tarts were delicious, but they were a bit too time-consuming to make. I would probably only make them for a special occasion.
Jaz McGowan
[email protected]These tarts were a bit too cheesy for my taste, but my husband loved them. I would probably use less cheese next time.
Bilal shaikh
[email protected]I loved these tarts! They were so easy to make and they tasted amazing. I will definitely be making these again.
Ahmed Hridoy
[email protected]These tarts were delicious! The Reblochon cheese was perfectly melted and gooey, and the bacon and potatoes added a nice savory flavor. I will definitely be making these again.
ACHEAMPONG Eric
[email protected]I made these tarts for dinner last night and they were a huge success! My family loved them and they were so easy to make. I will definitely be making these again.
Antony Ngorora
[email protected]These tarts were a hit at my party! Everyone loved them, and they were so easy to make. I will definitely be making these again.
Sarabjit Singh
[email protected]This recipe was absolutely delicious! The combination of flavors was perfect, and the tarts were so easy to make. I will definitely be making these again!