There’s something magical about a dish that feels like a warm hug on a cold day. One chilly evening, I decided to whip up a Potato Bacon Tart with turkey lardons and Reblochon cheese for my family. The result? A golden, cheesy masterpiece that had everyone asking for seconds. This Potato Bacon Tart is not just food—it’s comfort on a plate. With its creamy layers, crispy edges, and savory flavors, it’s the ultimate winter dish that brings people together.
A Taste of Savoyard Tradition
This recipe has roots in the French Alps, where hearty dishes are a way of life. The star ingredient, Reblochon cheese, hails from the Savoie region and adds a rich, nutty flavor that ties everything together. Traditionally, this tart was made with potatoes, bacon, and whatever cheese was on hand. Over time, it evolved into a more refined yet rustic dish enjoyed by families and chefs alike. I love how it bridges simplicity and indulgence—perfect for cozy nights or special gatherings.
Why You’ll Love This Recipe
If you’re looking for a dish that’s easy to make but feels gourmet, this is it. The combination of tender potatoes, crispy turkey lardons, and gooey Reblochon creates layers of texture and flavor that are hard to resist. Plus, it’s versatile enough to serve as a main course or a side dish. Whether you’re cooking for two or hosting a dinner party, this Potato Bacon Tart will impress without requiring hours in the kitchen.
Perfect Occasions to Prepare This Dish
This tart shines during casual family dinners, holiday feasts, or even potlucks. It’s ideal for chilly evenings when you want something hearty and comforting. Pair it with a green salad and crusty bread for a complete meal. I’ve served it at Thanksgiving as an alternative to heavy casseroles, and it was a hit. It’s also a great dish to bring to a friend’s house because it travels well and reheats beautifully.
Ingredients
- 1 sheet of puff pastry (store-bought or homemade)
- 3 medium potatoes, peeled and sliced into thin rounds
- 150 g turkey lardons
- 200 g Reblochon cheese, sliced
- 1 onion, thinly sliced
- 2 eggs
- 20 cl liquid cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Substitution Options
If you can’t find Reblochon, try using Brie or Camembert for a similar creamy texture. Turkey lardons can be swapped with regular bacon or smoked ham. For a gluten-free version, use a gluten-free puff pastry. If you’re out of liquid cream, full-fat milk mixed with a bit of butter works too. Don’t have fresh potatoes? Thinly sliced frozen ones can save the day!
Preparation Section
Step 1: Preheat Your Oven
Start by preheating your oven to 180°C (350°F). This ensures your tart bakes evenly and develops that irresistible golden crust. While the oven heats up, take a moment to prep all your ingredients. Having everything ready makes the process smoother and less stressful.
Step 2: Cook the Potatoes
In a large pot, boil water and add a pinch of salt. Gently drop the potato slices into the boiling water and let them cook for about 10 minutes. They should be tender but still hold their shape. Drain them and set aside. Pro tip: Don’t overcook the potatoes, or they’ll turn mushy when baked.
Step 3: Sauté the Lardons and Onion
Heat olive oil in a skillet over medium heat. Add the turkey lardons and sliced onions, stirring occasionally until they’re lightly browned and fragrant. The aroma of caramelizing onions combined with savory lardons is enough to make anyone hungry. Once done, remove from heat and let it cool slightly.
Step 4: Prepare the Egg Mixture
In a mixing bowl, whisk together the eggs and liquid cream. Season lightly with salt and pepper. Be careful not to over-salt since the Reblochon and lardons already add plenty of flavor. The mixture should have a smooth, silky consistency that will bind everything together beautifully.
Step 5: Assemble the Tart
Roll out your puff pastry into a tart pan, pressing it gently into the corners. Layer the cooked potato slices evenly across the base, followed by the lardon-onion mixture. Pour the egg-cream mixture over the top, ensuring it seeps into every nook and cranny. Finally, arrange the Reblochon slices on top for that melty, cheesy goodness.
Step 6: Bake Until Golden
Pop the tart into the preheated oven and bake for 25-30 minutes, or until the edges are crisp and the center is bubbling. Keep an eye on it during the last few minutes to prevent burning. Chef’s tip: For an extra golden finish, broil the tart for 1-2 minutes before removing it from the oven.
Step 7: Let It Rest and Serve
Once baked, let the tart rest for 5 minutes. This allows the flavors to meld and makes slicing easier. Serve it hot alongside a fresh green salad dressed with vinaigrette. The contrast between the creamy tart and the crisp greens is delightful.
Timing
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Chef’s Secret
To elevate the flavor, sprinkle a pinch of nutmeg into the egg-cream mixture. Nutmeg pairs wonderfully with potatoes and cheese, adding a subtle warmth that complements the dish perfectly.
Extra Info
Reblochon cheese got its name from “reblocher,” which means “to pinch again” in French. Farmers would secretly milk their cows a second time after inspectors left, resulting in richer milk used to make this cheese. Isn’t that fascinating?
Necessary Equipment
- Tart pan or pie dish
- Large pot for boiling potatoes
- Skillet for sautéing
- Mixing bowls
- Whisk
- Baking sheet (optional, for easy cleanup)
Storage
To store leftovers, let the tart cool completely before covering it with plastic wrap or transferring it to an airtight container. It keeps well in the fridge for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in the oven at 150°C (300°F) for 10 minutes to retain crispiness. Freezing isn’t recommended, as the texture may change upon thawing.
For best results, reheat only what you plan to eat immediately. Storing the tart properly ensures it stays fresh and flavorful for future meals.
Tips and Advice
- Use a mandoline slicer for even potato slices.
- Don’t skip letting the tart rest before serving—it sets the filling.
- Experiment with herbs like thyme or rosemary for added depth.
Presentation Tips
- Garnish with fresh parsley for a pop of color.
- Serve on a wooden board for a rustic touch.
- Add edible flowers for an elegant presentation.
Healthier Alternative Recipes
Here are six ways to lighten up this dish while keeping it delicious:
- Low-Fat Version: Use low-fat cream and reduced-fat Reblochon.
- Vegan Option: Swap puff pastry for vegan dough, use plant-based cream, and replace Reblochon with cashew cheese.
- Gluten-Free Twist: Opt for gluten-free pastry and ensure all other ingredients meet dietary needs.
- Vegetarian Delight: Skip the lardons and add roasted mushrooms for umami flavor.
- Herb-Infused: Incorporate fresh herbs like dill or chives for brightness.
- Spiced Up: Add a dash of smoked paprika for a hint of heat.
Common Mistakes to Avoid
Mistake 1: Overcooking the Potatoes
Boiling the potatoes for too long can make them fall apart when assembling the tart. Stick to the recommended 10 minutes to keep them firm yet tender. Pro tip: Test one slice by piercing it with a fork—it should offer slight resistance.
Mistake 2: Skipping the Resting Time
Rushing to cut into the tart right out of the oven can cause the filling to spill. Allowing it to rest lets the ingredients settle, making it easier to slice cleanly.
Mistake 3: Using Cold Ingredients
Always bring eggs and cream to room temperature before mixing. Cold ingredients won’t blend as smoothly, affecting the texture of the tart.
FAQ
What is Reblochon cheese?
Reblochon is a soft, creamy cheese from France’s Savoie region. Known for its nutty flavor, it melts beautifully, making it perfect for tarts and gratins.
Can I use bacon instead of turkey lardons?
Absolutely! Regular bacon works just fine if turkey lardons aren’t available. Adjust seasoning accordingly, as bacon tends to be saltier.
How do I prevent soggy pastry?
Blind-bake the pastry for 5 minutes before adding the filling. This creates a barrier that prevents moisture from seeping in.
Is this dish kid-friendly?
Yes! Kids love the cheesy, savory flavors. You can omit the pepper if they prefer milder tastes.
Can I prepare this ahead of time?
You can assemble the tart up to a day in advance and refrigerate it. Simply bake it when ready to serve.
What sides pair well with this tart?
A simple green salad, steamed vegetables, or crusty bread complement the richness of the tart perfectly.
Can I freeze this dish?
Freezing isn’t recommended due to changes in texture, especially with the cheese and potatoes.
What size tart pan should I use?
A standard 9-inch tart pan works best. Adjust quantities slightly for larger or smaller pans.
Why is my tart undercooked in the middle?
This could happen if the filling wasn’t distributed evenly or if the oven temperature was too low. Make sure everything is spread out and bake at the correct temperature.
Can I add other vegetables?
Yes! Spinach, zucchini, or bell peppers make great additions. Just sauté them first to remove excess moisture.
Final Thoughts
This Potato Bacon Tart is a celebration of simple ingredients coming together to create something extraordinary. Whether you’re a seasoned cook or a beginner, this recipe promises delicious results every time. So grab your apron, gather your loved ones, and enjoy a slice of Alpine-inspired goodness. Bon appétit!