Thin Reblochon and Potato Tart | Page 2

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Servings

4 servings

When it’s cool outside or you want to put a generous dish in the center of the table without spending the afternoon in the kitchen, this thin Reblochon and potato tart does the job perfectly. It has that melty, golden mountain-side appeal that impresses, yet the method remains simple, straightforward, almost lazy in the best sense.

Final result — A well-browned thin tart, with the Reblochon melting over the potatoes.

When it comes out of the oven, the puff pastry sings slightly under the knife, with well-browned and flaky edges. The Reblochon flows between the potato slices, the onion brings a sweet, lightly caramelized aroma, and fresh parsley awakens everything with a sharp green. It’s rich, yes, but not heavy if you keep a light hand on the filling. The real pleasure comes from the contrast between the crispy base and the almost creamy softness on top.

Why you’ll love this recipe

✓It makes an impression : Visually, the potato slices and melted cheese immediately give a sense of a well-crafted dish. In reality, it’s mostly about organizing the layers well.

✓It stays very simple : No need for homemade dough or complicated technique. The key point is to parboil the potatoes so they are tender without soaking the pastry.

✓It smells like winter : Between the melted Reblochon, golden onion, and hot pastry, the aroma fills the kitchen in minutes. It’s the kind of dish that clearly announces a comforting meal.

✓It’s easily customizable : Turkey bacon adds a smoky, salty touch, but sautéed mushrooms work very well too. So you can adapt it without losing the generous feel.

Ingredient Notes

Nothing complicated: puff pastry, potatoes, Reblochon, cream, onion, and turkey bacon.

Puff pastry : It serves as a crispy, light base, so avoid overloading it. Choose an all-butter pastry if possible, well-chilled when rolling out, to get puffed edges and a truly flaky texture.
Potatoes : They bring softness and make the tart more filling. Use firm-fleshed potatoes, cut into thin rounds, and parboil just enough so they yield under a knife tip without turning to mash.
Reblochon : It gives the meltiness, milky aroma, and mountain-side character of the dish. Cut it into not-too-thick slices so it melts quickly and evenly; if you want a milder option, raclette cheese works very well.
Thick crème fraîche : It bridges the pastry, potatoes, and cheese, with a slight roundness in the mouth. Spread only a thin layer, because too much cream softens the pastry and makes the tart heavy.
Onion : It brings a lightly sweet flavor that balances the cheese. Sauté until soft and golden, not burnt, to keep a round rather than bitter taste.
Turkey bacon : It replaces lardons, providing a salty, smoky note without overwhelming the Reblochon. Brown it in a pan before putting on the tart, as it will be tastier and less moist.

Parboil the potatoes for a neat tart

The potatoes should be tender before they go on the pastry, otherwise the tart will look done while the center remains firm. Cut them into thin, even rounds, then cook in salted water until tender but still whole. When draining, let them cool for a few minutes to steam off; this short pause prevents placing moisture directly on the pastry. We want a soft texture, not a pasty layer that crushes everything.

Sauté the filling to concentrate the flavor

Raw onion on a thin tart is rarely a good idea: it releases water and sometimes keeps a too-aggressive bite. In the pan, it becomes sweeter, glossier, with an almost sweet smell that already hints at the final dish. Add turkey bacon to lightly brown it, until the edges take on a darker color and a slightly firm texture. This quick cooking gives depth to the tart without adding complication.

Assemble the tart with a light hand

Unroll the well-chilled pastry on a baking sheet and lightly prick it, just enough to prevent uneven puffing. Spread the cream in a thin layer, leaving a border that will become golden and crispy in the oven. Arrange the potatoes without stacking too high, then add the onion, turkey bacon, and Reblochon slices. The trap here is wanting to put too much: a thin tart must stay thin, otherwise it loses its charm and the pastry softens.

Watch the baking rather than the timer

The oven must do two things at once: bake the pastry and melt the cheese. After about twenty minutes, look at the edges: they should be well puffed, golden, with a dry and flaky surface. The Reblochon should form melted layers with a few golden spots, without becoming oily. If the top colors too quickly, slightly lower the temperature or move the sheet one rack lower.

Serve it hot with something fresh

This tart is best when it has been out of the oven for a few minutes, just long enough for the cheese to stabilize without setting. When cutting, you should hear the pastry crack slightly, then see the potatoes hold in place under the melted cheese. A well-dressed green salad is frankly the best companion, because it cuts the richness and awakens the palate. A few parsley leaves just before serving add a fresh note and brighter color.

Tips & Tricks

Keep the pastry chilled until assembly, because a too-soft pastry absorbs moisture faster and puffs less in baking.
Drain the potatoes thoroughly after parboiling, because residual steam can soak the base and break the crispiness.
Cut the Reblochon into even slices for uniform melting, without overly fatty spots or cheese-poor corners.
Add parsley only after baking, because its green freshness disappears quickly in the oven and its flavor becomes less distinct.

Close-up — The contrast that works: crispy puff pastry, tender potatoes, and runny cheese.

FAQs

Can this thin tart be prepared in advance?

Yes, but it’s best just after baking, when the pastry is still crispy. You can parboil potatoes and prepare the filling in advance, then assemble the tart at the last moment.

How to prevent the puff pastry from getting soggy?