Rustic Potato and Reblochon Tart | Page 2

Prep Time

20 minutes

Cook Time

35 minutes

Total Time

55 minutes

Servings

4 servings

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.

Final result — The tart comes out of the oven with its nicely golden edges and melted Reblochon slightly overflowing onto the crust — the kind of dish you place in the middle of the table without adding anything.

The crust comes out of the oven with a golden brown edge, slightly blistered where the cheese has started to overflow. Cutting the first slice, the Reblochon stretches into a creamy, shiny thread. The potatoes, melting to the core, have absorbed all the milky cheese aroma during baking. It’s the mountains on a plate, no fuss.

Why you’ll love this recipe

✓Twenty minutes of prep, no more : No mold, no special technique — the dough is rolled out on a baking sheet and the edges are folded over by hand.

✓Five ingredients that know each other well : Potatoes, Reblochon, onion, cream, dough. Each element reinforces the others without trying to stand alone.

✓The cheese does all the work : Reblochon melts slowly and coats the potatoes in a natural creamy sauce, with nothing else needed.

✓The hot-crunchy contrast is guaranteed : The pastry stays dry and slightly crumbly under the filling while the golden edges crack under the knife.

Ingredient Notes

Six ingredients, no more needed: firm-fleshed potatoes, a whole Reblochon, an onion, a little crème fraîche, a pastry and fresh thyme.

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.
Shortcrust pastry : More rustic than puff pastry, it provides a slightly crumbly base that contrasts with the melting filling. Store-bought works perfectly here.

Pre-cook the potatoes

This is the step that changes everything. Peeled potatoes cut into half-centimeter slices go into salted boiling water for about ten minutes — just enough for a knife to slide through without resistance, but not so much that they break. Raw in the tart, they would stay firm and starchy out of the oven. Pre-cooked, they become melting and absorb the cheese juice like a sponge. This short pre-cooking determines the whole final texture of the dish.

Slowly soften the onion

The sliced onion goes into a pan with a spoonful of olive oil over medium-low heat. It needs time — about ten minutes — to become translucent and lightly golden. At this stage, it gives off a sweet, almost caramelized smell and has nothing in common with the sharp taste of raw onion. This short step makes a real difference in the final balance.

Assemble on the baking sheet

The dough is rolled out on a baking sheet lined with parchment paper, no mold needed. The potatoes and onions are spread in the center, leaving a five-centimeter border all around. Pour the crème fraîche over the filling, season generously. The Reblochon — cut into slices with the rind, which melts and flavors everything — is then placed on top. The edges of the dough are folded inward, pinched lightly so they hold during baking. Fresh thyme on top, and the tart is ready for the oven.

Baking

Preheat the oven to 200°C, convection if possible. The tart bakes for 30 to 35 minutes. After 20 minutes, the dough starts to color and the cheese softens. At 30 minutes, the Reblochon is melted, slightly browned on the edges, and the dough is nicely golden. The smell coming out — warm cheese, thyme, buttery pastry — is the best indicator that everything is ready. Let it rest for five minutes before cutting, to let the cheese stabilize slightly.

Tips & Tricks

Do not remove the rind from the Reblochon before placing it — it melts in the oven and directly contributes to the flavor.
If your potatoes are still a bit firm after pre-cooking, no worries: the 30 minutes in the oven finish the job.
The tart reheats very well the next day in the oven at 160°C for 10 minutes — the crust regains its crispness.
A drizzle of olive oil on the dough edges before baking gives them a deeper color and a slight grilled taste.

Close-up — A slightly browned crust on top, creamy and flowing underneath — it’s this double texture that makes the first bite particularly satisfying.

FAQs

Do you really need to pre-cook the potatoes?

Yes, and it’s the step you shouldn’t skip. A raw potato placed directly in the tart stays firm and floury after 35 minutes in the oven — it doesn’t have time to fully cook. Ten minutes in salted boiling water is enough to achieve a melting texture out of the oven.

Shortcrust or puff pastry, which to choose?

Both work, but they give different results. Shortcrust pastry is more rustic and slightly crumbly — it holds up well under a heavy, moist filling. Puff pastry adds more lightness and crispness on the edges, but it can soften faster under the melted cheese.