When it’s cool outside or you want to put a generous dish in the center of the table without spending the afternoon in the kitchen, this thin Reblochon and potato tart does the job perfectly. It has that melty, golden mountain-side appeal that impresses, yet the method remains simple, straightforward, almost lazy in the best sense.
Ingredients :
- Puff pastry — It serves as a crispy, light base, so avoid overloading it. Choose an all-butter pastry if possible, well-chilled when rolling out, to get puffed edges and a truly flaky texture.
- Potatoes — They bring softness and make the tart more filling. Use firm-fleshed potatoes, cut into thin rounds, and parboil just enough so they yield under a knife tip without turning to mash.
- Reblochon — It gives the meltiness, milky aroma, and mountain-side character of the dish. Cut it into not-too-thick slices so it melts quickly and evenly; if you want a milder option, raclette cheese works very well.
- Thick crème fraîche — It bridges the pastry, potatoes, and cheese, with a slight roundness in the mouth. Spread only a thin layer, because too much cream softens the pastry and makes the tart heavy.
