Best 5 Reblochon Tarts With Bacon And Fingerling Potatoes Recipes
Reblochon tarts are a French dish that features a creamy filling made from the rich, flavorful Reblochon cheese, a semi-soft cheese produced in the region of Savoy in the French Alps. The filling is often combined with other ingredients such as bacon, fingerling potatoes, and onions, creating a savory and satisfying meal. Whether you're a seasoned home cook or a beginner looking to expand your culinary skills, this article will guide you through the process of creating the perfect Reblochon tart with bacon and fingerling potatoes, ensuring a delicious and memorable dish that will delight your taste buds.
Here are our top 5 tried and tested recipes!
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.
REBLOCHON TARTS WITH BACON AND FINGERLING POTATOES
Steps:
- 1. In a small saucepan, cover potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with knife,about 15 min. Drain, peel then slice thinly crosswise 2. Meanwhile in a medium skillet cook bacon until crisp, 5 min transfer to paper towels. Cut slices into 1/3s 3. Preheat oven to 375. Pour out bacon fat and add oil. Add onion and cook over medium heat stirring frequently until softened and browned, 15 min. Add water as nessicery, 1 tbs at a time to prevent scorching, transfer onion to bowl 4. Line a baking sheet with parchment paper. On a lightly floured surface roll out puff pastry to an 11 inch square. Using a plate as a guide cut 4 5-inch rounds. Transfer to baking sheet and prick all over with a fork 5. Bake rounds for 8 min till puffed/ light gold. Use back of fork to deflate rounds, bake 4 more min 6. Top with onion, potato, bacon, cheese. Bake 10 min
BACON, POTATO AND CHEESE TART
A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.
Provided by BAREFOOTBLONDE
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
- Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
- Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.
Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g
REBLOCHON TARTS WITH BACON AND FINGERLING POTATOES
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°. 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 and pepper. 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.
ROASTED GARLIC FINGERLING POTATOES WITH A TOUCH OF BACON
TOTAL Comfort food here! This easy side consists of potatoes accompanied by onion, just a touch of bacon, garlic and fresh sage.
Provided by Rita1652
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Place all ingredients in a roasting pan.
- Place in oven for 15 minutes.
- Toss all ingredients and roast for 15 more minutes. Roast till fork tender and crisp!
Nutrition Facts : Calories 149.7, Fat 6.5, SaturatedFat 2.2, Cholesterol 9.6, Sodium 330.7, Carbohydrate 19.4, Fiber 3, Sugar 1.9, Protein 3.7
Tips:
- For a crispier crust, preheat your oven to the highest temperature possible before baking the tarts.
- If you don't have fingerling potatoes, you can use baby potatoes or even Yukon Gold potatoes. Just cut them into small pieces so that they cook evenly.
- Use a good quality bacon for the best flavor. Thick-cut bacon is especially delicious in this recipe.
- If you don't have Reblochon cheese, you can substitute another creamy, flavorful cheese such as Brie or Camembert.
- Serve the tarts immediately after they come out of the oven, while the cheese is still melted and gooey.
Conclusion:
These Reblochon tarts with bacon and fingerling potatoes are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. With their creamy cheese, crispy bacon, and tender potatoes, these tarts are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love