We often imagine a thin tart as a restaurant dish, precise and technical, reserved for ambitious Sundays. The reality is much more generous: it’s one of the most honest weekend recipes, one that asks for almost nothing and gives back more than we hoped. Forty minutes, a baking sheet, and the oven does the rest.
Ingredients :
- Puff pastry — It plays the role of crispy base and structure. A good quality store-bought puff pastry (all-butter, if possible) works perfectly — the difference with homemade is minimal here, since the filling is the real focus. If using refrigerated pastry, take it out 10 minutes before rolling to prevent it from shrinking when moved.
- Reblochon — It gives the tart its character: a creamy paste, a washed rind that develops a subtle aroma of milk and cellar as it melts. No need to look for the best farmhouse reblochon for this recipe — standard quality is enough; the important thing is that it is at room temperature when used, to melt evenly. If you can’t find it, a slightly firm camembert can work as a substitute, but the result will be more pronounced.
- Potatoes — They serve as the main ingredient, both melting and slightly firm under the cheese. Prefer a waxy variety (Charlotte, Amandine, Ratte) that holds up well during parboiling without disintegrating. Floury varieties like Bintje absorb too much water and risk mashing during assembly.
- Crème fraîche (thick) — It acts as a subtle binder between the dough and the potatoes, preventing the filling from sliding during baking. Two tablespoons are enough — no more, otherwise the pastry softens underneath. A 30% fat cream gives the best result, but a light cream also works if it is thick enough.
