A Homemade Olive Oil Crust For A Mediterranean Base

This tart immediately breaks with traditional codes by offering a butter-free dough, where fruity olive oil stands out as the star ingredient. With only four elements – 250g of flour, 40g of olive oil, one egg, and a pinch of salt – the base is built in a few minutes. Using a mixer or by hand in a bowl, the kneading is done gently, with progressive hydration using 2 to 3 tablespoons of water to obtain a homogeneous ball without over-handling.

Olive oil brings that characteristic Mediterranean note, a supple texture that contrasts with the crispness of classic buttery pastries. After wrapping, the dough requires an hour of rest in the cool: this step develops the elasticity necessary for optimal rolling and guarantees even baking. Once out of the refrigerator, it is easily worked on a floured surface before lining the 35 by 11 cm rectangular mold.

This simplified approach demonstrates that a quality homemade dough requires neither complex technique nor an endless list of ingredients. Fruity olive oil is enough to create a flavorful base that will perfectly host the richness of the Reblochon and the sugary sweetness of the sweet potato, prepared according to a precise method that deserves full attention.

Pre-cooked Sweet Potato With Wild Fennel: The Trick That Changes Everything

If the dough constitutes the Mediterranean foundation of this tart, the sweet potato represents its vegetable soul, provided its preparation is mastered. The classic mistake consists of placing raw slices directly on the dough: the result is an unpleasant firm texture after baking. The solution lies in pre-cooking for 10 minutes over medium heat in a drizzle of olive oil, a technique that radically transforms the final result.

Cutting with a mandoline is essential to obtain slices of uniform thickness that will cook simultaneously. This large sweet potato, cut in half lengthwise then thinly sliced, joins the oiled pan where wild fennel diffuses its aniseed aromas. This aromatic herb, too rarely used in French cuisine, brings an original note that subtly dialogues with the sugary sweetness of the tuber. During these 10 crucial minutes, the slices become meltingly soft while maintaining their structural integrity – neither crunchy nor reduced to puree.

Salting and peppering occur at the end of cooking, before a rest that allows the flavors to anchor. This preparatory step guarantees that every bite of the tart reveals a perfectly tender sweet potato, permeated with fruity oil and fennel. Once cooled, these golden slices are ready to receive the gourmet layers of Reblochon AOP and pancetta.

Stratified Assembly: Reblochon AOP, Pancetta, And Red Onion In Alternating Layers

The success of this tart now rests on a methodical stratification that transforms simple ingredients into gustatory harmony. On the dough rolled out in the rectangular mold, the warmed sweet potato slices form the first layer, a vegetable base that will host the successive strata. The red onion, sliced with a mandoline into translucent strips, is interspersed between these golden slices, bringing its slightly pungent crunch to counterbalance the richness of the cheese.

The Reblochon de Savoie AOP, of which 200 grams have been cut into regular slices, constitutes the central element of this assembly. Its washed rind and creamy paste will melt harmoniously during baking, creating a smooth bond between the layers. Next come the 10 ultra-thin slices of pancetta, whose fat will diffuse under the heat while developing crispy areas that bring texture and character.

This precise intercalation – sweet potato, onion, Reblochon, pancetta – is not just decorative stacking. It guarantees that each slice reveals the entire aromatic palette: the sugary sweetness of the tuber, the acidity of the onion, the Savoyard creaminess, and the smoky saltiness of the Italian charcuterie. A final seasoning and a generous drizzle of olive oil seal this assembly before it goes into the oven.

Mastered Baking And Service For 4 People In 25 Minutes

Once the assembly is complete, the transformation takes place in an oven preheated to 180°C. Twenty-five minutes are enough for the golden crust to crisp up, the Reblochon to liquefy into a smooth topping, and the pancetta to develop its crunchy bits. This short baking time preserves the integrity of the sweet potatoes while allowing the aromas to fuse in a golden alchemy.

The tart is enjoyed hot, when the cheese still strings under the spatula, or warm, when the flavors have fully revealed and stabilized. For four guests, it constitutes a complete dish that simply requires the accompaniment of a crunchy green salad, whose acidic freshness will counterbalance the savory richness of the whole. Slicing then reveals the layered structure, a true visual promise of the upcoming taste experience.

With a total preparation time of 1h55 including the dough’s rest, this recipe proves that a spectacular result does not require insurmountable technicality. The precision of the preliminary steps guarantees that these final 25 minutes transform the work into a golden success, where each slice tells the story of an unexpected encounter between the Mediterranean and Savoy.