What makes a dish truly comforting? Not complexity or an endless list of ingredients — but that moment when the cheese starts to melt in the oven and the smell fills the whole kitchen. This rustic potato and Reblochon tart needs no other introduction.
Ingredients :
- Reblochon — It’s the boss. This soft Savoyard cheese has a mild, slightly nutty flavor with a touch of acidity at the end. It melts evenly in the oven without becoming oily — as long as you don’t turn up the heat too quickly.
- Potatoes — Choose a firm-fleshed variety like Charlotte or Amandine. They hold up during cooking without turning into mush, and their slices stay nicely defined in the filling.
- Onion — It shouldn’t be raw in the tart. Cooked gently in a pan for ten minutes, it becomes translucent, almost sweet, and adds a flavorful base without overpowering the cheese.
- Crème fraîche — Just ten centiliters, but it binds the filling and helps the Reblochon melt more evenly. Thick full-fat crème fraîche is preferable to liquid.
