The Missing Ingredient

A Food Blog

“Reblochon” Tarts with Bacon and Fingerling Potatoes September 22, 2008

The magazine where I found this recipe fails to point out that Reblochon cheese is next to impossible to find in the US.  I went to Whole Foods to find this cheese and the cheese man (?) wished me luck.  He pointed out an alternative that had “Reblochon”, literally in quotes, on the label.  I subbed half of this “reblochon” want-to-be with some Fontina cheese to mellow out the flavors.  Changes in green.

Source:  Food & Wine

2 medium fingerling potatoes

4 slices bacon

1 1/2 Tbs. extra-virgin olive oil

1 medium onion, thinly sliced (1 small red onion sliced into rings)

All-purpose flour, for rolling

1/2 pound cold all-butter puff pastry

1/4 pound Reblochon cheese, rind removed and cheese thinly sliced (“Reblochon”) and 1/8 pound Fontina thinly sliced


1.  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.

2.  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.

3.  Preheat the oven to 375 degrees.  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 Tbs. at a time, to prevent scorching.  Transfer the onion to a bowl; season with salt and pepper.

4.  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.  (I did not have time for rounds and simply cut the dough into 4 squares which saved a bit of time.)

5.  Bake the rounds in the center of the oven for 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 set.  (I found that I had to prick a few holes in the dough after the second bake to keep the puffs down.)

6.  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 tarts to plates; serve hot or warm.


3 Responses to ““Reblochon” Tarts with Bacon and Fingerling Potatoes”

  1. sherrilee Says:

    Oh, my!!! This looks fabulous!

  2. Lisa Says:

    This looks great! You have a lot of good recipes on here, you should think about submitting something to the Platinum Chef Challenge #9. The star ingredients this time around are Bacon, apples, sage, mushrooms and shallots. Here’s a link to the “rules” if you’re interested:

  3. Stephanie Says:

    Looks delcious! All your food looks so decadent. Can’t wait to see what you make next!

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