The Best Thing I Ever Ate: Potato and Bacon Tartlets with Reblochon Cheese (With a budget-friendly alternative recipe, too!)

Everyone needs a little bit of bacon sometimes! Okay, well maybe not my husband's ulcer, or my kosher parents. But for everyone else, this recipe is truly one of the best things I've ever eaten and you must indulge at least once to try it. Just the memory of the salty sweet goodness of this tart is enough to get my taste buds watering! I've made this both as mini tartlets, which work great as appetizers or if you want to make sure you control your portion, and as a whole tart to serve family style. Either way, you'll need a good metal tart pan with a removable bottom. If you don't have, it is well worth the small investment to be able to make professional looking savory and sweet tarts and tartlets to impress yourself and all your friends! Here is the recipe:



Potato and Bacon Tartlets with Reblochon Cheese
Adapted from Williams-Sonoma.com

Basic Tart Dough
(I won't think less of you if you prefer store-bought, but if you ever have a day off and feel like spending it making tart dough they will keep well in your freezer)

Ingredients:

• 1 egg yolk
• 2 Tbs. very cold water
• 1 tsp. vanilla extract
• 1 1⁄4 cups unbleached all-purpose flour
• 1⁄3 cup sugar
• 1⁄4 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into
  1⁄4-inch cubes

In a small bowl, mix together the egg yolk, water, and vanilla.
In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture is course and there are no large chunks of butter. I use my hands for this, but technically to cut in the butter butter you should be using two knives or a pastry cutter.
Add the egg mixture and mix just until the dough comes together.
Form the dough into a flattened disc and refrigerate for 30 minutes.
Roll out the dough with a rolling pin on a smooth floured surface or on a large floured silpat mat.
Cut out circles two inches larger than your tart pans and carefully drape the dough into pans. Use your fingers to pat the dough into the corners of the pan and trim the edges.
Put the dough in the freezer for 30 minutes.
Preheat the oven to 425
Line the tart dough with pie weights or dried beans to prevent bubbling and shrinking and bake for 15-20 minutes or until it starts to get golden brown. Transfer to a cooling rack.
Meanwhile, start preparing the ingredients for the filling:



Potato, bacon, and Reblochon filling:

Ingredients:

• 1 lb. large Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 6 oz. Reblochon cheese, sliced 1/8 inch thick
• 1/2 lb. bacon, cut into 1/2-inch pieces and fried until crisp
• 1 cup thinly sliced green onions, white and light green portions
• Salt and freshly ground pepper, to taste
• 1/4 cup heavy cream

Bring a large pot of water to a boil and cook the potatoes until just tender, about 4-6 minutes. Drain.
Place half of the cheese slices on the bottom of the crust. Layer half of the potato slices on top of the cheese. Sprinkle half of the bacon and green onions on top, and lightly season with salt and pepper. Repeat the layering with the remaining potatoes, bacon and green onions, then top with the remaining cheese. Pour the cream evenly over the tart.
Bake for about 25 minutes or until the tart is bubbly and golden brown. Let stand for a few minutes before removing the tarts from their pans. Serve as an appetizer or with a simple baby arugula salad.

Budget-Friendly Version:



You can substitute these ingredients in the filling if you can't find or don't want to pay for the above ingredients. I made this version first and thought it was the best thing I'd ever eaten until I made the other one!

• 2 yellow onions instead of green onions
• 1 large russet potato instead of yukon gold
• Omit the cheese and instead add 2 beaten eggs to the heavy cream
  
• Add 1/2 tsp of rosemary