Ingredients :

• Raclette cheese — Choose one that melts well and has plenty of flavor. Classic plain raclette works perfectly. Avoid overly smoked versions or those with herbs — they clash with the potatoes. 400 g for 4 people is generous: don’t try to reduce it, the cheese makes the recipe.
• Waxy potatoes — Charlotte, Nicola, Amandine — any in this family. The important thing is that they hold their shape during cooking. A starchy potato will disintegrate into slices and turn the tart into mush. Waxy is non-negotiable.
• All-butter puff pastry — Not shortcrust, not sweetcrust. Puff pastry, all-butter, from the refrigerated section. The all-butter version rises better, is crunchier, and has an incomparably superior taste to the classic version. It costs a few cents more. It’s worth it.
• Smoked turkey lardons — They provide the smoky and salty side that balances the fat of the cheese. Sauté them in a dry pan before putting them in the tart — they lose their excess fat and take on a light amber color that improves their final taste.